Phiadelphia Cheese Steaks - Wisconsin Style

On our first trip to the dairy I found a "Wisconsin Cheese Recipe Book" for about $3 and decided that we should try a new recipe each week as well. (It gives me something fun to plan and is a way to make this experience more fun!) The Creamy Cabbage was NOT a hit, (I actually threw it away after the dinner. Yes, it is true. I didn't put it in the fridge until it started to go bad. It was bad from the beginning.) but we did enjoy the Wiconsin-style Steak Sandwiches.

1 1/2 T Olive Oil

3 Medium Onions

1 garlic clove, minced

4 small Italian hero rolls split in half legthwise

4 small beef steaks

Worcestershire sauce

3/4 cup cheddar cheese, shredded

Heat oil in skillet over medium heat. Add onions and cook slowly, cover, for about 10 minutes, stirring occasionally, until soft and golden. Add garlic and cook 1 minute longer. Remove onions and set aside. Place rolls open-faced on a baking sheet and brown under broiler for about 3 minutes or until lightly toasted. In skillet, cook steaks several minutes each side to desired doneness. Sprinkle a few drops of Worcestershire sauce over steaks. Place steaks on bottom halves of rolls. Arrange one-fourth of onion mixture on each steak. Top with shredded cheese. Place under the broiler 4 inches from the heat for several minutes until cheese begins to bubble and melt. Top with other half of roll. Serves 4.