Ingredients:

  • 1.5 lbs (680 g) boneless, high-quality Ribeye Steak, trimmed of excess silver skin
  • 1 large (approx. 200 g) Yellow or Spanish onion, peeled and thinly sliced
  • 2 Tbsp (30 ml) canola oil, or rendered beef suet/tallow
  • 1 tsp (5 g) Kosher salt
  • ½ tsp (2.5 g) freshly ground black pepper
  • 4 (approx. 8–10 inch/20–25 cm) long, quality hoagie rolls
  • 8 oz (225 g) Cheez Whiz (warmed slightly) OR 8 slices (approx. 6 oz/170 g) Sharp or Mild Provolone cheese

Instructions:

  1. Place the whole, trimmed ribeye steak into the freezer for 30–45 minutes until firm, which makes slicing paper-thin much easier.
  2. Using a sharp knife, slice the steak across the grain into very thin strips, aiming for less than 1/8 inch (3 mm) thickness.
  3. Toss the sliced steak in a bowl with 1/2 tsp salt and 1/4 tsp pepper.
  4. Add 1 Tbsp of fat (or oil) to the griddle/skillet over medium heat. Sauté the sliced onions slowly until they are translucent, very tender, and deeply caramelized (about 8–10 minutes). Remove the onions and set aside, keeping the rendered fat in the pan.
  5. Split the rolls almost all the way through. If desired, brush the inside with butter and quickly toast them face-down on the griddle until lightly golden and warmed through (about 1 minute). Remove and set aside.
  6. Increase the griddle temperature to high. Add the remaining 1 Tbsp of fat/oil. The surface should be smoking hot. Add half of the seasoned steak to the hot surface in a single layer. Cook for just 1–2 minutes, flipping and lightly chopping it as it browns. Repeat with the second batch.
  7. Once all meat is cooked, return the cooked onions to the pile of steak and mix everything together rapidly using your spatulas.
  8. Divide the steak and onion mixture into four equal lines on the griddle. Lay 2 slices of Provolone (or warmed Cheez Whiz) over each pile. If using Provolone, pour 1 teaspoon of water around the base of the pile and quickly cover to steam the cheese until melted (about 30 seconds).
  9. Using a spatula, slide the split roll over the cheesy steak pile, flipping the entire thing over so the meat is nestled inside the roll. Serve immediately.