cheese steaks!

This was the first recipe to jump out at me when we got our new Cuisine at Home magazine. It was super yummy! Though we like to keep it authentic around here, I forgot to pick up the Cheez Whiz and had to settle for provolone. You get the pre-melted shot because we were hungry and I snapped the photo quicklike.

Philly Cheese Steak Sandwich
Serves 4

Ingredients
1 cup Cheez Whiz cheese dip (I omitted)
2 tablespoons milk (I omitted)
1 baguette (24-inch)
2 tablespoons butter, softened
1 cup diced onion
2 tablespoons vegetable oil, divided
1 1/2 lb boneless beef rib-eye steak, sliced into 1/4-inch-thick strips (cut across the grain. oops!)
Salt and pepper

Instructions
Preheat the oven to 400˚. Warm cheese dip with milk in a small saucepan over medium heat. Set aside to keep warm.

Slice baguette into 4 hoagies, and cut V-shaped wedges lengthwise from top of each. Butter inside of bread. Transfer to baking sheet and bake until bread is lightly toasted, about 10 minutes.

Sweat onion in 1 tablespoon oil in a large skillet over medium heat for 3 minutes to soften. Season with salt. Remove from pan and set aside.

Sear steak in remaining 1 tablespoon oil in same pan over high heat 1 minute per side (flip meat with tongs to promote browning). Cook meat in two or three batches to avoid overcrowding. Season with salt and pepper. Divide steak among buns.

Top with onions and Whiz (or layer with provolone in my case).