Ingredients:

  • 1½ lb ribeye steak, thinly sliced against the grain
  • 2 tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 8 slices provolone cheese
  • 4 6-inch hoagie rolls
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Place the ribeye steak in the freezer for 30–45 minutes to firm up the muscle fibers, then slice the steak into paper-thin shavings against the grain.
  2. Heat 1 tbsp vegetable oil over medium heat in a large cast iron skillet. Add the sliced onions and a pinch of salt; cook, stirring occasionally, until translucent and golden brown, then move the onions to the side of the pan.
  3. Increase the heat to medium-high and add the remaining 1 tbsp vegetable oil. Spread the beef in a single layer and leave undisturbed for 2 minutes to develop a crust, then toss quickly until browned and the beef reaches an internal temperature of 145°F (63°C). Season with salt and black pepper.
  4. Divide the meat and onions into four equal mounds on the griddle. Lay two slices of provolone cheese over each mound and cover the pan with a lid for 60 seconds until the cheese is completely melted.
  5. Split the hoagie rolls and spread the softened butter on the cut sides. Toast the rolls face-down in the pan for 1 minute.
  6. Use a spatula to scoop the cheesy meat mounds directly into the toasted rolls and serve immediately.