Philly Cheesesteak

 The men-folk in the family love this recipe.  They all agreed I should make it weekly.  ha.  It takes a little extra effort to make, but it's well worth it.  Obviously I have to double this recipe for my herd.  

• Hoagie rolls, sliced in half length wise and toasted with garlic butter
• 2 TBS olive oil, seperated 
• 1 sweet onion, sliced into strips
• 1lb thin cut ribeye steak, trimmed and sliced thin
• salt and pepper to taste
• 8 slices mild provolone cheese
• mayo

1. Toast hoagie rolls on skillet with garlic butter until golden.
2. Add 1 TBS oil to hot skillet and cook sliced onion until carmelized. Remove from skillet.
3. Add remaining 1 TBS oil to hot skillet and add cut steak and sprinkly with salt and pepper to taste.  Leave the meat undisturbed for a bit before tossing to cook thoroughly.  Cook the meat in batches to avoid overcrowding the pan.
4. When the meat is cooked, toss in the cooked onions.  Top with provolone cheese.  Once it's slightly melted, toss it in to mix the cheese with the meat and onions.  
5. On the toasted hoagie rolls, add mayo, then top with meat mixture.