Tony Luke’S Authentic Philly Cheesesteak

• 1 lb rib eye steak, frozen, cut very thin
• 3 cups onions, diced and sauteed
• 2 cups Cheese Whiz, heated
• 9 1/4 ounces hoagie rolls

1. Try to get thin butcher cut Rib Eye. It is much easier than doing it yourself.
2. Tony Luke fresh bakes his rolls. Make rolls out of fresh baked French bread so they hold up better if you're not making your own.
3. Fry 1/4 to 1/3 pound of the meat on a griddle, moving it as it cooks. It should stay moist, but be thoroughly cooked through. It should have a gray tinge to it.
4. Heat Cheese Whiz and keep warm.
5. Saute a handful of the onions in oil or butter on the grill.
6. Open a roll and grill it till lightly browned.
7. Assemble the sandwiches: roll, slather cheese on one side. Top with sauteed onion. Place meat on the other side and close the sandwich.
8. Serve immediately.

eye steak, onions, hoagie rolls

Taken from www.food.com/recipe/tony-luke-s-authentic-philly-cheesesteak-518440 (may not work)