Philadelphia steak sandwiches

Ingredients:

Beef

• 0.7 kg lean beef tenderloin, ask the butcher to slice the meat very thinly
• 2 tsp extra-virgin olive oil
• 1 teaspoon garlic salt
• 8 thin slices provolone cheese
• 4 soft hoagie buns 15-20 cm long, cut in half lengthwise

Onion

• 1 tbsp extra-virgin olive oil, one turn of the pan
• 2 large onions, very thinly sliced
• Coarse salt and black pepper, or steak seasoning

Preparation:

1. Heat a medium skillet over medium-high heat. Add 1 tablespoon of olive oil, turning the pan over 1 time. Add the onion and season with salt and black pepper or steak seasoning. Cook, stirring occasionally, for 10 minutes or until softened and caramelized.
2. Heat a heavy skillet over medium-high heat. Wipe the pan with a paper towel dipped in olive oil. Sear the thin slices of beef until browned but not overcooked, about 2 minutes per side. Cook the steaks in a single layer in two batches, using a spatula to break up the meat as they cook.
3. When the steaks are browned, just before removing them from the heat, sprinkle with garlic salt and pepper. When all the meat is cooked through, top each of the split buns with 2 slices of provolone cheese. Place 1/4 of the meat and onion in the pan and toss with a spatula.
4. Place a portion of meat and onions on top of the cheese in the bun. The heat from the meat and onions will melt the cheese. Repeat with the remaining ingredients.