Philly Cheesesteak Panini

• Meat

  • 1 lb Chuck, thin roast

• Produce

  • 1 Onion, medium

• Baking & Spices

  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 6 slices Wide bread

• Dairy

  • 1 Butter
  • 6 slices Provolone cheese

Found on mysequinedlife.com

Description

Ingredients

• 1 lb. chuck roast, sliced thin
• 1 medium onion
• About 2 tsp olive oil, divided
• 3/4 tsp salt
• Butter, for cooking panini
• 6 slices of wide bread
• 6 slices of provolone cheese, your preference

Directions

• Cut chuck roast into slices about 1/8 thick (see note). Thinly slice onion.
• Add about 1 tsp of olive oil in a skillet and heat to medium-high heat. Add sliced onions and let cook for several minutes until they start to brown and caramelize. This took about five minutes for me. Once caramelized, remove onions from skillet to a plate or bowl and set aside.
• Add another 1 tsp of olive oil to skillet and add the thinly-sliced meat. Season meat while its cooking with 3/4 tsp salt. The meat will only take about 2-3 minutes to cook per side (since its sliced so thin). Flip meat to ensure both sides are cooked evenly and its no longer pink.
• Add the onions back into the skillet with the meat and mix together. Remove meat/onion mixture from skillet and set aside.
• On one slice of bread, add a slice of provolone cheese and then spoon the meat/onion mixture evenly over top. Add another slice of provolone cheese and top with another piece of bread. Repeat to assemble all sandwiches.
• Add a little bit of butter to bottom of skillet and reduce heat to medium. Add sandwiches to skillet and cook for 1-2 minutes, or until bottom has browned. Place a heavy skillet over top of sandwiches to press them down (optional). Flip sandwiches over and cook until the other side has browned and the cheese is melted. (The still warm meat/onion mixture will help to melt the cheese once its added). Serve while warm.