All you really need for homemade cheese steaks is some thinly sliced rib eye and a good roll. The rest is up to you. Some people might use cheese whiz, grilled onions, sweet peppers. My favorite cheese steaks come from The Cheese Steak Shop right here in the San Francisco Bay Area.
Makes 3-4 cheese steaks, depending on how high you pile the meat
1 large onion, thinly sliced
1-2 Tablespoons cooking oil
2 rib eye steaks, very thinly sliced (this is best to do when the meat is frozen)
Salt and pepper
Sliced provolone cheese
In a hot skilled, warmed over medium high heat, add oil. When oil is hot, add onions and sprinkle with salt and pepper. Grill the onions for about 8 minutes, until they’re browned outside but still have a good bite to them. Remove onions and set aside.
Return skillet to stove and add a spoonful of oil, if needed. Add meat and sprinkle with salt and pepper. The meat will cook very quickly. Stir it often with a spatula. When no pink remains on the meat, return onions to the pan.
Serve on soft rolls with sliced provolone. Or whatever you like on your cheese steaks!