Philly Cheesesteak Sandwiches

Thank you, natashaskitchen.com for this unbelievably tasty recipe! Using ribeye steak is a MUST for this meal. It is so tender and flavorful, not chewy or tough like some other steak cuts.

Philly Cheesesteak Sandwiches

(serves 4-5)

MCT oil
salted Kerrygold butter, at room temperature
one medium sweet onion, cut in half then sliced thinly
2 pounds ribeye steak, trimmed of excess fat and sliced as thin as possible across the grain
3/4 teaspoon sea salt
3/4 teaspoon black pepper
4-5 Hoagie rolls
granulated garlic (not garlic salt)
4-5 slices mild provolone cheese (not aged)

Once you have the onion sliced thinly and set aside, and the ribeye sliced thinly and set aside, get the rolls ready. Use a serrated knife to cut the rolls 3/4 of the way through. Spread with softened butter, then sprinkle lightly with granulated garlic. Place one slice of provolone cheese on each roll, place on a baking sheet, and set aside.
Place a large stainless steel skillet on the stovetop on medium-high heat; give the skillet a generous drizzle of MCT oil. Once the oil is hot, add the sliced onion and a pat of butter. Toss with tongs until the onion is fully caramelized (golden brown and very soft). Turn off the heat, remove onion to a plate. Without cleaning the skillet, add another generous drizzle of MCT oil to the skillet, and return it to the burner over high heat. Once the oil is hot, add the thinly sliced ribeye steak. Leave it untouched for about two minutes. Add sea salt and black pepper; use tongs to toss the meat to be sure that all sides get cooked evenly and the salt and pepper get distributed. Cook just until done (a little pink is okay). Turn off the heat; return cooked onions to the skillet with the steak, and toss with tongs to combine.
Turn on the oven to a low broil. Once hot, put the baking sheet with rolls in the oven. They should get toasty in just about two to three minutes, but be sure to keep a close eye on them because the broiler works awfully fast!
Once the rolls are lightly toasted and the provolone is melted, remove from oven, turn off the oven, and fill the rolls with steak and onion mixture. Enjoy!

We devoured this meal so fast that I did not take pictures. I'll be sure to upload pictures the next time (should be very soon!).