Philly Cheesesteak

Ingredients

• 700g boneless ribeye steak
• 2 large onions, thinly sliced
• 3 tbsp neutral oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 8 slices provolone
• 4 long soft hoagie rolls
• 2 tbsp butter, softened
• Hot pickled peppers, to serve

Before you cook

• Freeze the ribeye for 45 minutes until firm at the edges but not solid.
• Shave the chilled steak across the grain into slices as thin as you can manage, then pile them loosely.
• Slice the onions thinly.
• Split the rolls along one side, leaving a hinge, and butter the cut faces.

Steps

1. Set a large flat griddle or heavy frying pan over medium-high heat for 3 minutes.
2. Add a tablespoon of oil and cook the onions for 10 minutes, stirring, until soft and browned at the edges.
3. Push the onions to one side of the griddle.
4. Add the remaining oil to the clear side and spread out the shaved beef in a single layer.
5. Sear the beef for 90 seconds without moving it.
6. Chop through the beef on the griddle with two metal spatulas, turning and cutting, for another 2 minutes until no pink remains.
7. Season the beef with the salt and pepper, then fold the onions through it.
8. Divide the meat into four heaps roughly the length of a roll.
9. Lay two slices of provolone over each heap and let them melt for 1 minute.
10. Slide a spatula under one heap, press an open roll down over it, and flip the whole thing so the sandwich lands right way up.
11. Repeat with the other three, then press each sandwich closed and cut it in half on the diagonal.
12. Serve immediately with pickled peppers on the side.