Ingredients:

  • 1 lb (450 g) Ribeye Steak (partially frozen for slicing)
  • 2 Tbsp (30 ml) Neutral High-Heat Oil (such as canola or grapeseed oil)
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 tsp (5 g) Kosher Salt
  • ½ tsp (2.5 g) Freshly Cracked Black Pepper
  • 1 large (175 g) Yellow Onion, thinly sliced
  • ½ (75 g) Green Bell Pepper, thinly sliced (optional)
  • 1 Tbsp (15 ml) Olive Oil
  • 4 Authentic Italian/Hoagie Rolls (6-8 inches long)
  • 8 slices White American Cheese OR Provolone Cheese OR ½ cup (120 ml) Cheez Whiz

Instructions:

  1. Prepare the Steak: Wrap the Ribeye tightly in plastic wrap and place it in the freezer for 30–45 minutes until firm but not solid. Using a very sharp knife, shave the steak across the grain into paper-thin slices (ideally ⅛ inch / 3 mm thick). Place sliced meat on a clean plate and season lightly with salt and pepper.
  2. Sauté the Vegetables: Heat 1 Tbsp of olive oil in a cast iron skillet over medium heat. Add the sliced onions (and peppers, if using). Sauté until deeply caramelised and tender, about 8–10 minutes. Remove the vegetables from the pan and set aside.
  3. Toast the Rolls: Slice the rolls lengthwise, taking care not to cut all the way through (creating a hinge). In the same skillet, melt the butter. Briefly toast the cut side of the rolls until light golden brown. Remove the rolls and set aside.
  4. Cook the Meat and Melt the Cheese: Increase the heat to high. Add the remaining 2 Tbsp of high-heat oil. Add the sliced steak in a single, thin layer (cook in batches if necessary). Sear quickly for 60–90 seconds. Use the spatula to chop the beef into smaller, manageable pieces. Stir quickly until just cooked through. Taste and adjust seasoning.
  5. Combine and Cheese: Push the cooked meat into four separate piles on the griddle. Top each pile with the reserved sautéed vegetables. Lay 2 slices of American or Provolone cheese directly over the meat/vegetable piles. Cover the piles briefly with a lid for 30 seconds to help the cheese melt quickly and become gooey.
  6. Assemble the Cheesesteaks: Using the wide spatula, scoop the cheesy meat mixture and quickly transfer it directly into the toasted roll. If using Cheez Whiz, ladle a generous amount over the filling after it’s in the roll. Serve immediately.