Ingredients:

  • 1.5 lb (680 g) Ribeye Steak (well-marbled and trimmed)
  • 2 tbsp (30 ml) Neutral Oil (Canola, rapeseed, or vegetable)
  • 1 tsp (5 g) Kosher Salt (plus extra for seasoning)
  • 1/2 tsp (2 g) Freshly Ground Black Pepper
  • 2 large (approx. 450 g) Yellow Onions, peeled and very thinly sliced (julienned)
  • 2 tbsp (30 g) Unsalted Butter
  • 1/4 tsp Kosher Salt (for the onions)
  • 8 oz (225 g) Sliced Provolone Cheese (American cheese or Cheez Whiz can be substituted)
  • 4 sturdy, soft Italian Hoagie Rolls (approx. 8-10 inches long)
  • 1 tbsp Mayonnaise or Butter (Optional, for the rolls)

Instructions:

  1. Freeze the Ribeye: Wrap the ribeye tightly in cling film and place it in the freezer for 30–45 minutes. It should be firm but not rock solid—this is crucial for slicing.
  2. Slice the Beef: Using a very sharp knife, slice the partially frozen beef against the grain into wafer-thin strips (aim for less than 1/8 inch thick). Lay the slices flat and allow them to warm slightly to room temperature (5–10 minutes).
  3. Prepare the Rolls: Slice the rolls lengthwise, ensuring they are not cut all the way through. Lightly butter or apply mayonnaise to the inside surfaces, if desired.
  4. Sauté the Onions: Melt the butter in the large skillet or griddle over medium-low heat. Add the sliced onions and 1/4 tsp of salt.
  5. Caramelise: Cook the onions slowly, stirring occasionally, for 10–15 minutes until they are deeply softened and lightly golden brown. Remove the onions from the skillet and set aside. Wipe the skillet clean.
  6. Toast the Rolls: Turn the heat up to medium. Place the buttered sides of the rolls down on the clean skillet for 30–60 seconds until lightly toasted. Remove and set aside.
  7. Cook the Steak (High Heat): Increase the skillet heat to high. Add the neutral oil. Once shimmering, add the thinly sliced beef. Season generously with salt and pepper.
  8. Chop and Sear: Cook the steak for only 1–2 minutes per side until just browned. Use a spatula or bench scraper to roughly chop the beef into smaller, manageable pieces while it cooks. Do not overcook; the meat should retain its moisture.
  9. Combine and Melt: Return the reserved onions to the pan with the meat. Mix thoroughly. Divide the beef/onion mixture into four separate piles on the griddle. Drape 2–3 slices of Provolone over each pile.
  10. Cheese Application: To help the cheese melt quickly, pour a tiny splash of water (about 1 tsp) around the base of the pile and immediately cover the entire mound with a cloche or lid for 30 seconds until the cheese is beautifully melted and gooey.
  11. Fill the Rolls: Place an open roll over one of the cheesy meat piles. Use the spatula/scraper to scoop and flip the meat directly into the roll in one swift motion. Serve immediately.