1 lb. round steak, sliced wafer thin
1 lg. onion, cut in rings
8 thick slices Provolone cheese (or Mozzarella cheese)
1 1/2 c. homemade tomato sauce or marinara sauce
Olive oil for frying steaks
4 Italian Hoagie rolls
Butter for brushing rolls

Brush a little oil on a griddle, or use a fry pan with a little oil and brown the onions good until they are smothered. Push them to the side of the griddle where they will stay warm, but will not burn. Then add the meat to the griddle and quick brown them on both sides, turning with a spatula and seasoning them with salt and black pepper. When cooked, divide into 4 equal portions. Then place two slices of the Provolone cheese on each portion and let it melt (or cover) until cheese is melted.

Meanwhile, cut Hoagies and brush insides with butter and place cut side down on griddle or another frying pan and allow to get slightly brown. Lift the meat and cheese onto the roll. Slather on the sauce and then pass the wine brother. Serve with a Zinfandel or a burgundy wine. 4 servings.