Philly Cheesesteak
This Philly cheesesteak swaps the usual thin-shaved ribeye for pounded filet mignon, which gives you tender, lean beef with a proper sear. Cooking the steak whole and resting it before slicing keeps the juices in the meat instead of the pan. The onions then pick up the browned bits left in the skillet. Torn American cheese melts into the warm filling inside a soft hoagie roll.
Instructions
Drizzle the flattened filet with olive oil and season it on both sides with salt and freshly ground black pepper.
Heat a cast-iron skillet over medium heat and sear the steak for 6 minutes on each side. Move it to a board and let it rest for 7 minutes.
Slice the rested steak into bite-size pieces and keep them warm while you cook the onion.
Toss the julienned onion with a little olive oil. Sauté it in the same skillet until the edges are lightly browned.
Spoon a generous scoop of steak into each hoagie roll, which should be cut almost all the way through so it stays hinged. Top with the onion and the torn American cheese, and serve right away.
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