- 1/4 cup vegetable oil
- 1 large yellow onion, cut into rings
- 36 ounces thinly sliced rib eye steak
- 6 ounces provolone cheese, sliced
- 6 crusty Italian rolls
Instructions In a large skillet or saute pan set over medium-high heat, saute the onion in 3 tablespoons of oil until tender. Remove the onions and set aside.
Add the remaining oil to the pan and saute the steak until it is just cooked through. Put a slice of cheese on each roll, then add six ounces of meat to each roll. Top the meat with the sauteed onions. Serve with sweet and hot peppers or fried mushrooms.