Cut the french baguette into three to four equal portions. Split each piece in half vertically.
Divide the beef slices into three to four portions.
Take a portion and fold each slice in half. Arrange the folded beef in a row, slightly overlapping one another to form a rather flat-looking log.
Repeat with the remaining portions.
Sprinkle each “log” with salt and pepper.
Heat the grill and skillet (or frying pan).
Melt the butter in the skillet (or frying pan) and remember that you’re cooking steaks so the temperature should be very, very high to sear the meat.
Carefully move the beef “logs” to the skillet or pan. Arrange them side by side with about two inches of space between them to make flipping easier.
On the grill, arrange the bread, cut side down.
After about two minutes, partially lift one end of a beef “log”. If the underside is nicely charred, flip it over. This is a little tricky as you’re handling overlapping slices of meat. A spatula does the job well.
Do the same with the others.
Meanwhile, flip over the bread on the grill.
Top each beef “log” with slices of cheese. Cook for another minute. If the timing and cooking temperature are just right, the cheese should melt at the same time that the beef gets done.
Place the bread on plates.
Spread mayo on the bottom halves.
Cover the bottom halves with onion rings.
Using a spatula, transfer the cooked beef and cheese filling to the bread, arranging them on top of the onion slices.
Serve the cheesesteak sandwiches while hot.
I served the cheesesteaks with scoops of mashed potatoes that my daughter, Alex, prepared a few hours earlier. Cheesesteak and mashed potatoes go well together.As alternatives, you might want to serve your cheesesteak with potato chips or French fries.
Cheesesteak sandwich printed from https://casaveneracion.com/cheesesteak-sandwich/ for personal use only. Not for republication nor distribution.