Less Greasy Steak and Cheese Sub

Ok, first off, I'm not in or from or even been to Philadelphia. This isn't pretending to be a Philly cheese steak. All right? All right. So.

I love steak and cheese subs. They are the awesome. The biggest problem I have with them is if you get them delivered, by the time they get to you the bread is soggy with grease. As is the wrapper, the bag, the driver and the seat that it was sitting on. Even if you get take out, a similar problem is had only with you instead of a driver.

There are two ways to avoid this: eat in the shop (not my favorite) or make your own (clearly my choice). Also, if you make you own it doesn't have to be quite so greasy because you don't need to use that weird ass shaved steak that sub shops use. I use cube steak, cut into... er, cubes. I don't feel like writing a recipe, so I'm just going to show you what I do. It's not hard, there's only six ingredients and it takes but moments.

First, chop up a bunch of onion, your cube steak and anything else you want in there like peppers, mushrooms, pepperoni or what have you. I have no picture, just close your eyes and use your imagination. Done? Ok.

Then heat up a skillet nice and hot. Here's part of the trick to less greasy, I use anodized aluminum. If I used steel I'd need tons of oil, you can use non stick too but you don't get as good browning with it, although cast iron is best of course. But I love anodized aluminum. Now, toss the steak on there and let it sit for a minute. Some salt and pepper at this point would be a good idea.You want it to start to brown before you put the onions in because the onions (and whatever else) are going to put out juices that might stop it from browning more. And brown is beautiful folks. So once the onions are in there, toss that stuff around, let it sit and... well, that's pretty much it. Stir it a couple times, maybe, but it's going to cook real fast so you might not even need to. Once it's done form it into a sub shape, put some cheese on top (whatever kind you like, I'm from Boston so it's American all the way) and let it melt a bit. Then plop it on a roll. You have now completed a less greasy steak and cheese. I strongly suggest you eat it.