Ingredients:

  • 680g Ribeye steak, trimmed of excess outer gristle
  • 5g Kosher salt
  • 1g Freshly cracked black pepper
  • 1g Garlic powder
  • 30ml Neutral oil
  • 1 Large yellow onion, halved and thinly sliced
  • 1 Green bell pepper, thinly sliced
  • 8 Slices Sharp Provolone cheese
  • 60ml Cheez Whiz
  • 4 Italian Hoagie rolls
  • 45g Unsalted butter, softened
  • 1 clove Garlic, minced

Instructions:

  1. Place the 680g ribeye in the freezer for 15 minutes. Use a very sharp knife to shave the beef into 2mm thick ribbons until the pile looks airy and light. Toss the shaved beef with 5g salt, 1g pepper, and 1g garlic powder.
  2. Sauté the sliced onion and green pepper in 15ml oil over medium high heat until edges are charred and centers are soft.
  3. Mix 45g butter with minced garlic and coat the inside of the hoagie rolls. Toast in a pan until a golden, shatter crisp crust forms.
  4. Wipe the pan, add remaining 15ml oil, and crank heat to high. Add beef in a single layer until a dark brown crust develops (about 2 minutes).
  5. Use your spatula to break the meat into smaller bits, mixing it with the onions and peppers. Shape the meat into four long strips (the length of your rolls). Top each with 2 slices of Provolone and 15ml of Cheez Whiz. Cover the pan for 30 seconds until the cheese is a molten, velvety blanket. Place the open roll face down over the meat, slide the spatula underneath, and flip the whole thing over in one bold motion.