Ingredients:

  • 1 lb Ribeye Steak, trimmed of excess fat, chilled/partially frozen
  • 1 large Yellow Onion, very thinly sliced
  • 2 Tbsp Canola or Vegetable Oil
  • 1 Tbsp Unsalted Butter
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 slices Sharp Provolone Cheese (or 1 cup finely grated mozzarella/provolone mix)
  • 4 Quality Sub or Hoagie Rolls
  • Mayonnaise (optional), To taste

Instructions:

  1. Chill the Steak: Place the raw, trimmed Ribeye steak in the freezer for 15–20 minutes. This firms the muscle structure, making it incredibly easy to slice paper-thin against the grain.
  2. Preparation: Slice the chilled steak paper-thin (shaved thickness) and thinly slice the onion. Slice the hoagie rolls three-quarters of the way through. Preheat your griddle or skillet over medium-low heat.
  3. Sauté the Onions: Heat 1 Tbsp of oil in the skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 8–10 minutes until deeply golden brown and sweet (caramelization is key).
  4. Reserve Onions and Toast Rolls: Transfer the caramelized onions to a separate bowl and set aside. Wipe the skillet clean and increase the heat to medium-high. Spread the inside of the rolls with butter or oil and place them cut-side down on the hot skillet for 1–2 minutes until lightly golden brown. Remove immediately.
  5. Sear the Steak: Add the remaining 1 Tbsp of oil to the high-heat skillet. Add the shaved ribeye slices in a single layer (work in batches if necessary). Season immediately and generously with salt and pepper.
  6. Chop and Cook: Cook the steak for 1–2 minutes, flipping once. Use two metal spatulas to roughly chop the steak into smaller, irregular pieces as it finishes cooking. Do not overcook.
  7. Combine and Top: Return the caramelized onions to the pan and toss with the meat. Divide the mixture into four equal piles on the skillet.
  8. Melt the Cheese: Lay 2 slices of Provolone cheese over each pile of steak and onions. Immediately cover the piles with a dome-shaped lid or an inverted bowl for 30–60 seconds, allowing the steam to trap and melt the cheese until gooey.
  9. Assemble the Sandwich: Using a spatula, scoop the entire cheesy pile directly into the waiting toasted roll. Serve immediately.