Cooper Philly Cheesesteak

Slice Slice SLICE 4 4 SERVES: 4

The Philly cheesesteak. It’s not just a sandwich. It’s downright iconic. Just about the only thing that can make this masterpiece of culinary invention even better is making it with plenty of Cooper Sharp. Try your Philly with that extra kick of Cooper flavor and you’ll never want it any other way.

INGREDIENTS

1 1/2 pounds boneless top round or flank steak
2 tablespoons reduced sodium soy sauce
1 tablespoons vegetable oil
1/2 large yellow onion, thinly sliced
3 ounces (about 3 slices) Cooper Sharp White cheese
4 hoagie rolls about 6 inches long, halved lengthwise

DIRECTIONS

Cut beef across the grain into very thin slices. Cut slices so that pieces are no more than 2-inches long. Place on a plate or wide shallow bowl and drizzle with soy sauce. Stir to coat. Set aside.

Tear cheese slices into 1-inch pieces and set aside.

Heat oil in an 11 or 12-inch frying pan. Add onion and slowly brown over medium-high heat for 6-8 minutes. Remove cooked onions from heat and set aside in a bowl.

Add beef to pan. Sauté over high heat 6-7 minutes or until cooked through and liquid is almost gone. Stir in cooked onions.

Remove pan from heat. Distribute the Cooper cheese over beef and stir a bit — the cheese doesn’t have to be totally melted.

Spoon your cheesy Philly-style meat onto the hoagie rolls, then dig in!