VICTOR STYLE PHILADELPHIA CHEESESTEAK ROLLS
3 lb (1.4 kg) thin sliced roast beef (your choice of cut, we use a prime striploin)
2 sweet onions
8 oz (226 g) aged white cheddar cheese, grated
Black truffles (optional) Minced chives, as needed 20 mini hotdog buns, sides trimmed off for grilling ( full size also OK)
1. Cook beef to desired doneness (recommended medium rare). Cut onions into thick slices, season with olive oil, salt and pepper. Cook onions on a grill, or caramelize them in a pan. Remove from pan and when cooled, give them a rough chop.
2. Once the beef is cooked and rested slice as thin as possible and cut the shaved beef into quarters — it will fit better into the buns if you cut it down. Butter and grill the buns on both sides. Place the warm beef into the buns. Put the grated cheese alongside the meat. Top with the onions. Pop the buns in the oven if the cheese is not quite melted enough. Microplane truffles over the top, and finish with sea salt and chives.