Day 298: Philly Cheesesteaks

First, a disclaimer.  I've never been to Philadelphia.  (Well, I've been to the airport there on my way to New Jersey, but I don't think that counts.)  I've also never had a Philly Cheese steak, so I can't vouch for the authenticity of this recipe.  But I did spend a lot of time on the Internet looking at recipes and reading their comments.  So I picked a couple of recipes that had the most good reviews and kind of combined them.  A lot of the recipes called for cheez wiz, which quite frankly scared me a little so I stayed away from those and went for the provolone.  This one is slightly adapted from a Bobby Flay recipe.

Philly Cheese Steaks
12" dutch oven

For the onions:

1 tablespoon extra-virgin olive oil
2 large yellow onions, sliced very thin
Coarse salt and pepper 

For the meat:

2 teaspoons extra-virgin olive oil, if necessary
1 1/2 pounds lean deli roast beef (get the good stuff)
1/2 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese
6 soft Italian sandwich hogie rolls. split lengthwise

In a dutch oven over a full spread of coals, saute the onions in oil and season with salt and pepper. Cook onions, stirring occasionally, 10-15 minutes or until onions are soft and caramel in color.  Set aside.

In the same dutch oven, cook the beef until heated through, adding more oil if necessary.  As it cooks, cut into meat with the side of your spatula. When the meat is heated through sprinkle with garlic salt and pepper. When the meat is cooked, mix in the onions and top with cheese slices.  Put the lid on the dutch oven and allow the cheese to melt.  Pile the meat and onions into rolls.  Serves 4-6.

The Finished Product

Whoa!  Bad pic--sorry, it tasted good!

The Review

These were delish!  And they were easy!  This was a perfect quick meal that my whole family loved!  These would also be a great camping meal.  Start to finish in about half an hour.  Like I said, I don't know how authentic they are, but they are delicious.  Grade A.