Cheese Steaks (Take out at home)

The obvious keys to a delicious a cheese steak are the meat and bread.  A good roll makes all the difference.  I aways use an Italian style steak roll, which is nice and crispy on the outside but soft inside.  As for the meat, the best sandwiches come from good, thin chip steak.  Most supermarkets do not cut the meat thin enough for me.  It needs to be lunchmeat thin.  I always get mine from an Italian market.

To make 4 good size sandwiches, you need 1 1/2 lbs of chip steak (again, sliced really thin)

4 Rolls
1 1/2 lbs Chip Steak
1 Large Onion
Oregano
Olive Oil
Cheese

In a large skillet over medium heat, heat about 2 tbsps of olive oil.  Slice the onion to your liking (either small pieces or larger slices).  I always opt for larger slices.  Place the onions in the skillet and let them cook, stirring occasionally, for about 5 minutes.  Add the chip steak and cook for about 5 minutes.  Using 2 forks, shred the steak and mix around.  Let the steak cook until all the pink disappears.  Using the cheese of your choice (I usually opt for plain old sliced white American, but any cheese works) place cheese all over the meat.  Lower the heat and cover the skillet to simply let the cheese melt.  After the cheese melts, sprinkle the pan with some dried oregano.  Scoop meat into rolls.  Add sliced lettuce and tomato if you would prefer a cheese steak hoagie.