Philly Cheese Steak Sandwiches

This recipe is an adaptation from a Rachael Ray recipe. My family loves sandwiches - so of course anything between two pieces of bread is delicious. This recipe feeds 4.

For the onions:
1 tablespoon extra-virgin olive oil, or enough to lightly coat the bottom of a skillet 
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend

For the steak:
2 teaspoons extra-virgin olive oil
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 Italian sandwich hogie rolls 

Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 1 minute on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Put under the broiler to melt the cheese, but don't brown the cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese.  Repeat for remaining servings and serve