Ingredients:

  • 5 lbs Ribeye Steak, trimmed and partially frozen for slicing
  • 2 large Yellow Onions, thinly sliced
  • 2 Tbsp Neutral Oil (Canola or Grapeseed)
  • 2 Tbsp Unsalted Butter, divided
  • 5 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 Hoagie or Sub Rolls (6-8 inches)
  • 8 slices Provolone Cheese or 8 oz Cheez Whiz
  • 4 tsp Mayonnaise (Optional)

Instructions:

  1. Freeze the Beef: Wrap the ribeye tightly in plastic wrap and place it in the freezer for 30–45 minutes until very firm but not completely solid. This is essential for paper-thin slicing.
  2. Slice the Beef: Using your sharpest knife, slice the semi-frozen beef across the grain into very thin slices (ideally 1/16th of an inch thick). Set aside and allow to come back toward room temperature while you cook the onions.
  3. Prepare the Rolls: Slice the rolls lengthwise, opening them almost entirely. Lightly butter the cut sides and toast in a dry skillet or under the broiler for 1–2 minutes until golden brown and crisp. This prevents them from becoming soggy.
  4. Sauté the Onions: Melt 1 tablespoon of butter in the cast iron skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly for 10–12 minutes, stirring occasionally, until deeply softened and translucent. Remove onions from the pan and set aside.
  5. Heat the Skillet: Wipe the skillet clean and return it to the hob. Add the neutral oil and heat until it is smoking hot.
  6. Sear the Steak: Working in batches if necessary (do not overcrowd the pan), add the thinly sliced steak to the screaming hot skillet. Spread it into a thin layer. Cook for 60–90 seconds without moving.
  7. Flip and Season: Flip the meat and break it up gently using the metal spatula. Season generously with salt and pepper. Cook for another 60 seconds until no longer pink.
  8. Combine the Fillings: Push the steak to one side of the skillet. Add the reserved onions back into the pan and mix them thoroughly with the steak. Add the remaining 1 tablespoon of butter to the mix.
  9. The Cheese Melt: Divide the meat and onion mixture into four equal piles. Lay 2 slices of provolone over each pile (or spoon the Cheez Whiz directly onto the meat).
  10. Load the Rolls: Using the spatula, scoop the entire cheesy meat pile directly into the prepared, toasted roll. Serve immediately while piping hot.