Ingredients:

  • 1 pound (450g) ribeye steak, thinly sliced against the grain (about 1/8 inch/3mm thick)
  • 1 tablespoon (15ml) vegetable oil or canola oil
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) black pepper, freshly ground
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons (30ml) vegetable oil
  • 1/4 teaspoon (1.25g) kosher salt
  • 8 slices provolone cheese (or Cheez Whiz for the truly authentic experience, 1/2 cup approximately)
  • 2 hoagie rolls (about 8-10 inches/20-25cm long), sturdy enough to hold the filling
  • 2 tablespoons (30g) butter, softened (optional, for toasting the rolls)

Instructions:

  1. Heat oil in skillet over medium heat. Add onions and salt. Cook, stirring occasionally, until softened and deeply caramelized (about 20-25 minutes). Keep warm.
  2. Heat oil in the same skillet over high heat. Add steak in a single layer (work in batches if necessary to avoid overcrowding). Season with salt and pepper. Cook, breaking up the steak with a spatula, until browned and cooked through (about 2-3 minutes per batch).
  3. Push the steak into two piles. Top each pile with 4 slices of provolone cheese (or dollop with Cheez Whiz). Allow cheese to melt slightly.
  4. If desired, butter the inside of the hoagie rolls and toast lightly in a skillet. Carefully scoop each steak and cheese mixture onto a roll.
  5. Top the steak with caramelized onions. Serve immediately.