1 lb thinly sliced sirloin (ask the butcher to cut it "Philly style" and they will know what to do)
Half a very small yellow onion (diced)
5 button mushroom (sliced)
1 tsp tomato paste
2 glove minced garlic
1 cube beef bouillon
Beef Stock
Directions:
Fry the sirloin in as much extra virgin olive oil as you need, on high heat. Remove the sirloin from the skillet and sauté onions and garlic until onions are tender. Add tomato paste, then meat back to the party and stir all together. Next, pour enough beef stock on to almost cover the meat. Crumble in the bouillon.
Simmer on low heat until meat is tender, about one and a half hours. Most of the beef stock should have evaporated. Taste and add salt and pepper to taste.
Serve the goodness in a heated Philly roll with a slice of provolone cheese.