Philly Cheese Steaks


Serves 4

Ingredients:
1 Lb of sirloin tip roast, sliced paper thin
1/4 lb sliced American cheese
1 cup tomato sauce
4 long rolls
1/3 cup vegetable oil
salt and pepper to taste
1 medium onion, coarse chopped, sautéed (optional)
sautéed chopped mushrooms (optional)
sautéed chopped sweet peppers (optional)
sautéed chopped hot peppers (optional)
4 tsp. Worcestershire sauce

Method:
The secret to this sandwich is to tear the beef into small pieces (about 1 inch square) as you cook the meat. In a steak shop you'll see the cooks madly flailing away at the meat with two heavy metal spatulas. This is tough to do at home unless you have a restaurant sized griddle in your kitchen. It's also a lot of work. I've come up with an alternative which works perfectly.

Divide the meat into two 1/2 pound stacks, wrap loosely and place in the freezer for about 30 minutes, just till the meat starts to get stiff. Lay one 1/2 pound pile on a cutting board and cut first into 1/2" strips and then cross cut into 1" pieces. Repeat with the other part of the beef. re-heat a thin layer or oil in a large frying pan over medium heat Add 1/4 pound of beef and working quickly, turn and chop the meat until it falls apart and is brown throughout. Add salt, pepper and Worcestershire sauce and saute for just a few seconds. If you are using onions, peppers or mushrooms in your sandwich mix them into the meat now. Shape the meat into the size and shape of the rolls you are using and place a layer of cheese on top.

Split a roll in half and place over the meat when the cheese starts to melt. Slide a spatula under the meat, hold the top of the roll with the other hand, lift and invert onto a plate. Add heated tomato sauce or catsup as you prefer.

Add more oil and repeat for each sandwich.