Philly Cheesesteak

Ingredients

• 1 1/2 lb ribeye steak, partially frozen for slicing
• 1 tbsp neutral oil
• 1 large yellow onion, thinly sliced
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 8 slices provolone cheese
• 4 hoagie rolls
• 2 tbsp unsalted butter, softened
• Optional: sliced hot or sweet peppers, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the ribeye in the freezer for about 30 minutes if it is not already very cold. The meat should become firm but not frozen solid, making it much easier to cut into the paper-thin slices a cheesesteak needs.
2. Step 2.Slice the beef very thinly across the grain with a sharp knife, then separate the slices so they cook evenly. Pat away excess moisture and season lightly with black pepper, reserving most of the salt until the griddle stage.
3. Step 3.Heat a large griddle or cast-iron skillet over medium-high heat and add the oil. Add the sliced onion with a small pinch of salt and cook for 7 to 9 minutes until soft, browned at the edges, and lightly caramelized.
4. Step 4.Push the onions to one side of the griddle or transfer them to a plate, then raise the heat to high. Spread the sliced ribeye across the hot surface in a thin layer so it sears quickly instead of steaming.
5. Step 5.Let the beef brown briefly before turning and chopping it into bite-size strips with the edge of a metal spatula. Season with the remaining salt and continue cooking only until the meat loses its raw color.
6. Step 6.Mix the caramelized onions into the beef and divide the mixture into four long portions shaped to match the hoagie rolls. Lay two slices of provolone over each portion and reduce the heat slightly.
7. Step 7.Cover the cheesesteak portions for about 30 to 60 seconds so the cheese melts into the meat. Avoid leaving the thin beef on the heat for several extra minutes, because ribeye can become dry despite its marbling.
8. Step 8.Split the hoagie rolls without cutting completely through the hinge and spread the inside lightly with butter. Toast the cut sides on a clean part of the griddle until warm and just golden around the edges.
9. Step 9.Slide a spatula underneath one cheesy beef portion and transfer it directly into a toasted roll, keeping the melted cheese on top. Add optional hot or sweet peppers only after the core sandwich is assembled.
10. Step 10.Serve the cheesesteaks immediately while the beef is juicy, the provolone is melted, and the rolls are warm. Wrap briefly in parchment if desired, but do not hold them too long because trapped steam softens the bread.