Cheesesteak Sandwich

• 2 Tablespoons Unsalted Butter, Divided
• 1 whole Large Onion, Halved, Thinly Sliced
• 1 Tablespoon Whiskey
• 1- 3/4 cup Mushrooms, Chopped
• 1 Tablespoon Canola Oil
• 1 pound Ribeye, Cut Thinly And Trimmed
• Salt And Pepper
• 4 slices Provolone Cheese, Cut Into Strips
• 4 whole Italian Or French Rolls

1. Heat a large saute pan with 1 tablespoon butter over medium heat.
2. Add the onions and let them cook for 15 minutes.
3. Add the whiskey, remaining 1 tablespoon butter, and mushrooms and cook for an additional 10 minutes.
4. Remove the mushrooms and onions and set them aside.
5. Add canola oil to the saute pan.
6. Add the strips of ribeye to the pan and sprinkle generously with salt and pepper.
7. When meat is brown, add the strips of provolone cheese to the top of the meat.
8. Let the cheese melt.
9. Slice the roll in half and toast the bun with another saute pan or toaster oven.
10. Top the bun with meat and cheese and then add the mushrooms and onions.

unsalted butter, onion, whiskey, mushrooms, canola oil, ribeye, salt, provolone cheese, italian

Taken from tastykitchen.com/recipes/main-courses/cheesesteak-sandwich/ (may not work)