1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 sweet skinned onion, sliced very thin
1 pepper of choice (optional – orange or red bell is milder than green.)
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin (or slice very thin while half frozen—much easier to slice thin)
1 teaspoon salt
Freshly ground black pepper or Canadian Steak Seasoning
8 oz. cream cheese
4 soft fresh bakery hoagie rolls, split 6 to 8 inches long each, split lengthwise
Heat a medium saucepan over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and peppers. Cook stirring occasionally, 5 minutes or until onions are soft and caramel in color.
Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, mix in the onions and peppers, sprinkle them with salt and pepper. When all of the steak is cooked, add cream cheese, turn off heat and cover for 5 minutes. Stir occasionally to mix the cheese in. The heat from the meat and onions will melt the cheese. Pile the meat and onions into rolls on top of the cheese.