How To Make Philly Cheesesteak

• Thinly shave partially frozen beef, using a mandoline slicer. You can use a sharp knife, but a meat slicer makes steak shavings that are incredibly thin!
• Add the beef marinade to the shavings and let it sit for 20 minutes.
• Meanwhile, preheat the griddle over high heat and dice the onions.
• Sauté the onions in 1 tablespoon of oil just until they char (1 minute). I like to leave little bits of onion white for some texture. Remove onions with a long grill spatula and set aside.
• Slice the bread rolls ¾ through and place face down onto the same hot griddle. Toast for 15-30 seconds and set the toasted bread aside onto a large tray.
• Drain the beef from the marinade (do not wash) and cook in 3 tablespoon of oil over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned (about 10 minutes).
• Turn off the heat and arrange the beef into six portions. Top with cheese and allow it to sit until the cheeses melt (1-2 minutes). This can be done in batches on a low setting if needed.
• Scoop Philly cheesesteaks into the toasted bread rolls and top with the onions. Serve with ketchup or horseradish sauce.