The Sweet Onion Source
Philadelphia Steak Sandwich with Grilled Texas 1015s and Provolone Cheese 
from Aliza Green's upcoming cookbook “Starting With Ingredients”


Serves 4

1 1/2 pounds beef top round, well-trimmed
Kosher salt and black pepper to taste
4 tablespoons canola oil
8 ounces sliced Provolone cheese
4 crusty long Italian rolls, split open
1 large Texas 1015 or other sweet onion, sliced

Wrap meat in plastic wrap or place in a freezer bag and freeze about 1 hour or until firm but not hard. Slice as thin as possible, preferably using an electric slicer or an electric knife. Alternatively buy thinly sliced “chip steak,” usually sold frozen, and defrost in the refrigerator overnight until firm but pliable.

Preheat broiler. Heat an iron skillet or griddle over medium heat. Add 2 tablespoons of oil to the pan and brown the onions well. Remove the onions and reserve. Add the remaining oil and brown the slices of meat quickly on both sides. Sprinkle a little water on the meat to keep meat from sticking to the griddle. Season to taste with salt and pepper.

Meanwhile, open up the rolls, cover inside with cheese and broil briefly, just long enough to melt the cheese. Divide the meat among the four rolls. Top with onions, close sandwich, press edges together and slice into two.

©Oso Sweet Onions