So Clint came up with a modified cheesesteak recipe that is awesome, so I wanted to share!

Caramelize 2 onions (we used red, but this would work with yellow or videlia as well) in a bit of melted butter and olive oil on medium-low heat for ~1 hour. When the onions are completely caramelized (no crunch left), add a small amount of balsamic vinegar (just enough to coat). Add 1 red bell pepper, sliced, to pan, and saute with the onions until soft (~5 min).

Remove onions and bell pepper from pan. Put pan back on stove, and heat on medium-high heat. Sear two steaks (we used strip steaks - on sale this week - but other steaks could work) until medium-rare (or until done to your liking). Remove steaks from pan and cut into thin strips.

Place onions, bell pepper, and steaks back into original pan, and deglaze with ~1/2 cup red wine (we used a Shiraz). Allow wine to simmer with meat mixture for a couple of minutes.

While wine is simmering with meat/veggies, toast 4 hoagie rolls from deli in the oven under broiler. When slightly toasted, remove from oven, add spicy mustard and white cheddar cheese (or your favorite cheese), and put back under broiler until cheese is melted. Spoon meat/veggie mixture on top of the cheese, and enjoy!

This recipe made enough for 4 sandwiches. (Yay leftovers!)