Ingredients:

3 Tbsp extra-virgin olive oil, divided
2 large yellow onions, thinly sliced
4 tsp Urban Accents Chicago Steak & Chop, divided
1-1/2 lbs very rare roast beef, from deli
8 slices provolone cheese
4 soft Italian sandwich rolls, 6-8 inches long, split

Directions:

Heat a large skillet over medium-high heat.  Add 1 Tbsp olive oil, onions and 2 tsp Chicago Steak & Chop. Cook, stirring occasionally for 10 minutes or until onions are soft and caramel in color. Heat a heavy griddle pan over medium-high to high heat. Using a paper towel, wipe griddle with 2 Tbsp olive oil. Place meat on griddle in single layers, cooking it in 2 batches. Sprinkle meat with Chicago Steak & Chop. Sear and cook meat until brown but not crisp, about 1 minute on each side. Just before meat is done, tenderize it by cutting it with the side of your spatula; then remove it to a warm plate.

Line up your split rolls and top each with 2 slices of provolone cheese. Pile your meat back onto the griddle with the onions; quickly mix together with your spatula to heat through. Remove and pile 1/4 of the meat mixture on each roll: the heat from the meat and onions will melt the cheese.