Philly Cheesesteak

1. 1
   prep

   Prep the steak and onions.

   1.Wrap the ribeye in plastic and freeze for 30-45 minutes until firm but not solid — this makes slicing paper-thin possible.

   2.Using a sharp knife, slice the steak as thinly as possible against the grain, aiming for shavings about 1/8 inch thick.

   3.Halve the onion, then slice each half into thin half-moons.

   TIPPartially frozen meat is the secret to truly thin shavings — it firms up the fat and makes the knife glide through.
2. 2
   saute · ~10 min

   Caramelize the onions.

   1.Heat 1 tablespoon oil on the griddle or skillet over medium heat.

   2.Add the sliced onions and a pinch of salt.

   3.Cook, stirring occasionally, until soft and deeply golden brown (8-10 minutes).

   4.Transfer onions to a plate and set aside.

   TIPDon't rush the onions — low and slow brings out natural sweetness that balances the savory beef.
3. 3
   saute · ~3 min

   Cook the steak.

   1.Increase heat to high and add the remaining 1 tablespoon oil to the griddle.

   2.Spread the shaved steak in an even layer across the hot surface.

   3.Season with remaining salt and black pepper.

   4.Let it sear undisturbed for 1 minute, then use two spatulas to chop and flip the meat.

   5.Cook for another 1-2 minutes until just cooked through and edges are crisp.

   TIPHigh heat is essential — you want a quick sear that chars some edges while keeping the inside juicy.
4. 4
   assemble · ~1 min

   Assemble the cheesesteaks on the griddle.

   1.Divide the cooked steak into 4 oblong piles matching the length of your rolls.

   2.Top each pile with the caramelized onions.

   3.Lay 2 slices of provolone over each pile and let it melt for 30-45 seconds.

   TIPDraping the cheese directly on the hot meat on the griddle is what makes it properly melted and gooey.
5. 5
   assemble

   Load the rolls.

   1.Split each hoagie roll lengthwise without cutting all the way through.

   2.Slide a spatula under each meat-and-cheese pile and tuck it into a roll.

   3.Press the roll closed gently so the cheese binds everything together.
6. 6
   serve

   Serve immediately while hot and melty.

   Wrap each cheesesteak in parchment or deli paper for an authentic presentation, or serve on plates. Eat right away while the cheese is still stretchy and the roll is warm.

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