For the onions:
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 large yellow onions, sliced very thin
- Coarse salt and pepper or steak seasoning blend
For the steak:
- 2 teaspoons extra virgin olive oil (EVOO)
- 1 1/2 pounds lean beef tenderloin or sirloin, ask the butcher to slice the meat very thin
- 1 teaspoon garlic salt
- Freshly ground black pepper
- 8 slices provolone cheese, from the deli counter
- 4 soft Italian sandwich hoagie rolls (6-8 inches long), split lengthwise
Heat a medium size saucepan over medium-high heat. Add 1 tablespoon EVOO, one turn of the pan. Add the onions and season with salt and pepper or steak seasoning blend. Cook the onions, stirring occasionally, for 10 minutes, or until they are soft and caramel in color.
Heat a heavy griddle pan over medium-high to high heat. Wipe the griddle with a drizzle of EVOO using a paper towel. Sear and cook the thinly sliced steaks until brown but not crisp, about 2 minutes on each side. Cook the steaks in single layers in two batches and tenderize by cutting into the meat with the side of your spatula while they cook. When the steaks are browned, and just before you remove them from heat, sprinkle them with the garlic salt and pepper.
When all of the steaks are cooked, line each of your split rolls with two slices of provolone cheese. Pile a quarter of your meat and onions onto the griddle, then mix them together with your spatula. Pile the warmed meat and onions into the rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for the remaining sandwiches and serve.