Michael's famous philly cheese steak sandwich

Epicurious Television 2002 © Michael Lomonaco, 2002

The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.
Servings: Makes 4 to 6 servings.


Ingredients
1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 lb sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls


Preparation
1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.

2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.

3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.

4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.

5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

Here's somebody's review of the recipe:
This was okay, growing up in Wilm. DE, I was looking forward to an authentic Philly Cheesesteak. I found this sandwich to be kind of dry and lacking in flavor. I will check out the patskingofsteaks website, also I agree that the peppers should be hot or pickled, not bell.