Andrew's Philly Cheese Steak

Yo! Now that's a cheese steak......
Our good friend, Andrew, never disappoints in the kitchen. While his "finer fare" is nothing to turn your nose at, he somehow goes down in B Cellars history for his amazing Cheese Steak recipe. Save the filet mignon for another day boys and girls, this is worth every last messy bite! Don't forget to enjoy it with a heart healthy glass of red Blend 24 your doctor would approve.

20 oz. Ribeye frozen and sliced wafer thin.
1 bunch Broccoli Rabe
1 bunch Rapini chopped
Olive oil
4 cloves crushed garlic
2 fresh lemons
Aged Sharp Provolone sliced
Marinara (if you're up for it make your own favorite recipe)
6 Fresh baked hoagie rolls or french bread
Salt and pepper to taste

Place chopped Rapini in large skillet add enough oil to cover and heat. Add crushed garlic (do not brown) add broccoli rabe salt and pepper and sautee for 15 minutes add juice of 2 lemons cover and reduce heat to simmer for 45 minutes. Set aside when done.
Cheese Steak
Heat a grill or skillett to 325 degrees add dash of olive oil. Add wafer thin ribeye salt and pepper cook for 3 minutes and flip. Begin to chop steak into small pieces. Line the meat in a row add small amount of rapini saute, add 2 slices of cheese and cover with roll that is cut down the middle. Allow cheese to melt, place spatula under the pile and flip over.
Add marinara to taste cut in halves and serve. Della nostra cuicina!!