Ingredients:

  • 1.5 lbs Ribeye Steak, shaved paper-thin
  • 2 tbsp high-smoke-point oil (Grapeseed or Avocado oil)
  • 1 large white onion, finely diced
  • 8 oz cremini mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 0.5 tsp Kosher salt
  • 0.5 tsp coarse black pepper
  • 8 slices Provolone cheese
  • 4 hoagie rolls
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Place the ribeye in the freezer for about 45 minutes to firm up. Once firm, use a sharp chef's knife to shave the beef across the grain into translucent ribbons.
  2. Preheat a cast iron griddle or large heavy skillet over medium-high heat until ripping hot.
  3. Add a splash of oil to the griddle. Sauté the diced onions, sliced mushrooms, and green peppers until caramelized and tender. Move the vegetables to the side of the griddle.
  4. Add the remaining oil to the hot surface and spread the shaved beef in a thin layer. Let it sear undisturbed for 1-2 minutes to achieve a Maillard crust, then use metal spatulas to chop and flip the meat.
  5. Incorporate the sautéed vegetables into the beef and divide into four long piles roughly the size of your hoagie rolls. Season the meat with salt and pepper right before the cheese goes on.
  6. Drape two slices of provolone cheese over each pile (the 'cheese blanket' method). Butter the split hoagie rolls and place them face-down directly over the cheese-covered meat to steam the bread.
  7. Once the cheese is melted and the bread is warm, slide a large spatula under the meat and flip the entire sandwich over into its upright position. Serve immediately.