Ingredients:

  • 1.5 lbs ribeye steak for philly cheesesteak, thinly sliced
  • 1 tbsp neutral oil
  • Salt and freshly cracked black pepper to taste
  • 1 tsp garlic powder
  • 2 large yellow onions, thinly sliced into half-moons
  • 1 green bell pepper, thinly sliced
  • 2 tbsp unsalted butter
  • 8 slices provolone cheese
  • 4 hoagie rolls
  • 2 tbsp softened butter

Instructions:

  1. Place the ribeye steak in the freezer for 30–45 minutes until firm. Use a sharp chef's knife or meat slicer to shave the beef against the grain into paper-thin ribbons.
  2. Heat a skillet or griddle over medium-high heat with 2 tablespoons of butter. Sauté onions and peppers for 8–10 minutes until caramelized and translucent. Move to the side or remove from the pan.
  3. Wipe the skillet, add oil, and turn heat to high. Spread the shaved ribeye in a single layer and sear undisturbed for 1–2 minutes until a brown crust forms.
  4. Using metal spatulas, chop the meat into small pieces while cooking. Reincorporate the onions and peppers, then season with salt, pepper, and garlic powder.
  5. Divide the mixture into four piles. Top each with 2 slices of provolone. Place buttered, split rolls face-down over the meat piles to trap steam and melt the cheese.
  6. Slide a spatula under the meat and cheese and flip in one swift motion into the roll.