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Philly cheese steak
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| 1 lb. | shell, sirloin, or rib steak well trimmed and boneless |
| About 1/4 cup | cooking oil |
| 1 Vidalia or other sweet onion, halved and thinly sliced 4-6 italian frying peppers halved and stemmed seeds discarded 4 soft hero breads or hoagie rolls, halved lengthwise | |
| Balsamic vinegar | |
| 1/4 lb. | provolone cheese thinly sliced |
Slice the beef real thin.refrigerate until the remaining ingredients are ready.
Heat 2 tbsp of the oil in a heavy bottomed pan over low heat. Put in the onions season with salt and pepper, and cook until nicely softened and lightly caramelized but not brown about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to pan season with salt and pepper and fry until soft and tender about 12 minutes. Transfer to the bowl with onions. Keep the onions and peppers covered and warn.
In a clean pan heat remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook adding more oil if necessary
Pull out a little of the doughy insides of each loaf then drizzle lightly with the oil a splash of vinegar and a pinch of salt and pepper. Put 1/4 of the beef inside each roll top with onions and peppers and finish with several slices of cheese. Cover with top half if the bread. Wrap snugly in a sandwich wrapping paper slice diagonally in half and serve.
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