Cheesesteak for the Phillies

This was a rough weekend for Philadelphians. We are a hearty bunch, quite used to disappointment, but this was a tough weekend none the less. The pain of this weekend's loss is still fresh, but perhaps reliving the cheesesteaks that I made last week, during happier times, will lift my spirits. This cheesesteak was Mark's idea. His idea...for me to make. We wanted to used real steaks (like the Steakhouse Sandwich that he loves so much) but make a fancy, sharp cheddar wiz like the one that they made in the cheesesteak at minibar. I was on it. This sandwich is pretty involved because there are three components: steak, onions, cheese (well, also bread, but you just buy that). I still love my Phillies and and I'm looking forward to spring training already.
Cheesesteak for the Phillies
Ingredients:
2 small NY Strip Steaks
1 medium onion
1/2 cup shredded sharp cheddar cheese
2 Tbs. butter
2 Tbs. flour
1/4 cup white wine
1 cup milk
salt and pepper
3 soft, long rolls

1. Make the cheese sauce by melting butter on low in a small pan.
2. Add flour to melted butter, whisk together, and allow the paste to cook for 2-3 minutes.
3. Remove from the heat and whisk in wine and then whisk in milk until smooth.
4. Put the pan back onto the heat and simmer until it thickens.
5. Shred the cheese and add it to the pan.
6. The cheese mixture will become very thick. Remove from the heat once the cheese is melted.
I made the cheese wiz earlier in the day, put it in the fridge, and then heat it up in the microwave when I was ready to use it.

7. Make the caramelized onions by slicing an onion into thin half moons and sauteing on medium heat in olive oil and sprinkle with salt and pepper.
8. Allow to cook down until tender and slightly brown. Remove from heat and set aside until you are ready to assemble the sandwiches. I also made these in advance, which worked our great.
9. Take your steaks out of the fridge about 10 minutes before you are ready to grill them up so that you take the chill off them. Sprinkle each side very liberally with salt and pepper.
10. Grill the steaks on the highest heat you can muster. Mark grilled them on our charcoal grill, but you can do it on the stove in a cast iron or other heavy bottom skillet.
Look at that grilling man. Ain't he cute?

11. Remove the steaks from the heat and cover them with foil for 5 minutes so that the juices can settle into the meat. Then slice the steak as thin as you can.
12. Assemble the sandwiches by slicing the bread, laying pieces of steak, sprinkling with onions, and drizzling very liberally with cheese sauce.
Enjoy.