Mmm… sandwich pr0n

I’m not going to call this a Philly cheesesteak because I am not in Philly and those folks get kind of twitchy.  It is definitely in the same ball park.  This one has thin sliced flatiron steak ribbons grilled along with onions that are already caramelized.  Onions take a lot longer to cook than the thinly sliced steak does so you will want to start them ahead.  When they are done just push them aside and bump up the flame for the meat, stir it around for a minute and include some of the onions as you flip the meat about.  I use tongs for this, and for loading the buns.  The sauce is made with half and half warmed in a sauce pan to melt some of the six cheese Italian blend that we like.  This batch was a tad thin so I tossed in a slice of pepper jack to give it a bit more body.Open wide!  LOL