Philly Cube Steak

Philly Cube Steak 4 beef chuck cube steaks 1 - 2 large onions in half moon slices cheese - provolone, mozzarella - your choice 4 tbsp. butter 1 tbsp. olive oil salt to taste black pepper to taste In a large frying pan or skillet with a lid and over medium heat, melt two tablespoons of butter. Add in the onion slices and stir to coat in the butter. Caramelize the onions over medium low heat. This takes about 20 minutes or so. Remove the onions to a waiting bowl. In a large frying pan or skillet with a lid and over high heat, melt 2 tbsp. butter and the olive oil together. When the butter is just starting to brown and the pan is screaming hot, add in the cube steaks and try not to crowd them in the pan. Fry the cube steaks quickly on one side - about a minute and flip over. As soon as you flip over the cube steaks add a pile of onions on top of each one and add as much cheese as you like on top and turn the heat down to low. Immediately cover and cook until the cheese melts, about 1 -2 minutes more. You don't want to over cook the cube steaks. If the cheese is not melting, I suggest you keep it covered but turn the heat off. The residual heat and being covered should help.