Philly Cheese Steak

Since I have a ton of shredded beef left over I decided to whip up a different type of sandwich-the classic philly cheese steak. A basic philly is beef, cheese, and bread. For the cheese there are two schools of thought- sliced cheese that's melted or cheese sauce. The cheese can range from simple american or cheddar to fancy gouda and fontina. My personal preference is a mix of cheeses that I grate for better melting. I also like to add some caramelized onions for extra texture and flavor.

Ingredients:

1-2 cups of shredded beef (depends how big of a sandwich you want)
1/4 onion, thinly sliced
1/3 cup shredded cheese- cheddar, swiss, and mozzarella
1 bread roll
2 tbs beef broth of reserved beef juices

Directions:

1. Place a 1 tbs of butter in a saute pan over medium heat. Add sliced onion and a pinch of salt. Continue to cook, stirring occasionally, until onions are a deep brown color. Set aside.

2. Add beef broth to another saute pan over low heat and add shredded beef. Stir and cook over low heat until slightly warm.

3. Add onions and shape beef in pan like roll and sprinkle cheese over beef and cover pan with a lid. Cover and cook over low heat until beef is hot and cheese is melted through. I liked to remove the lid and baste the extra hot juices over the cheese to help it melt and baste the meat.

4. Once cheese is melted, tip out of pan onto a toasted roll and enjoy!