Philly Cheesesteak Hoagies

Ingredients

1 pound of top Sirloin Steak or Ribeye

4 Hoagie rolls

8 slices Provolone cheese

2 tablespoons liquid smoke

1/4 cup Worcestershire sauce

1/2 teaspoon onion powder

1/4 cup Head Country seasoning (or your favorite steak season)

1 onion, sliced

1 teaspoon olive oil

2 tablespoons butter, softened

1 teaspoon minced garlic

Mayonnaise for hoagies

Instructions

Freeze the steak for about 30 minutes before you get ready to cook. Remove steak from the freezer (don't freeze the steak, only get it real cold). On a cutting board or mat, trim fat off meat. Slice thin slices, cutting across the grain. Mix the onion powder and Head Country seasonings in a small bowl and sprinkle over meat, mixing it well into the steak.

In a bowl add liquid smoke and Worcestershire. Add steak and mix well using tongs to coat all the steak. Let the meat rest to get the chill off.

On mat, slice onions thin or chop them. In a large skillet add olive oil and sauté the onions. After the onions are cooked until tender, remove them and set aside.

Add the minced garlic to butter. Spread on the hoagie bun. Have your iron skillet getting hot for the buns, but don't toast until the steak is almost ready.

Before cooking the steak using paper towels squeeze out the liquid in the meat. 

In the same skillet you cooked the onions add the steak. There should be a little oil left in the skillet. Cook on medium high heat for 2 minutes. Turn over with a spatula and cook for another minute or until steak is done. Remove from heat and divide steak into four sections. Top each section with 2 slices of cheese.

Toast the hoagies. Spread mayonnaise on each bun and top with cooked onions and steak & cheese.