Philly Cheesesteak

Ingredients

• 1 1/2 lb ribeye steak
• 2 tbsp vegetable oil
• 2 large yellow onions, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 8 slices provolone cheese
• 4 soft hoagie rolls, split

Method

1. Firm the ribeye in the freezer for 30 minutes, then shave it as thinly as you can across the grain. Partly frozen meat is the only way to get slices this thin at home.
2. Cook the onions in half the oil on a wide griddle or skillet over medium heat until soft and sweet, about 12 minutes, then push them to one side.
3. Raise the heat, add the rest of the oil and spread the beef in a thin layer. Leave it undisturbed for a minute to brown, then chop and turn it with two spatulas until no pink remains and it reads 145°F, about 3 minutes.
4. Mix the onions through the meat, season, and divide the pile into four portions.
5. Lay two slices of provolone over each portion and let them melt, then scoop each portion into a roll.

Notes