Ingredients:

  • 1.5 lbs ribeye steak, well-marbled and partially frozen
  • 2 tbsp neutral oil (grapeseed or avocado oil)
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 large yellow onion, thinly sliced into half-moons
  • 1 large green bell pepper, sliced into thin strips
  • 4 tbsp unsalted butter, divided
  • 8 slices sharp provolone cheese
  • 0.5 cup Cheez Whiz
  • 4 large hoagie or Amoroso-style rolls
  • 1 clove garlic, minced

Instructions:

  1. Place the ribeye in the freezer for 45 minutes until firm. Using a sharp chef's knife, slice the beef against the grain into paper-thin shavings.
  2. In a bowl, toss the shaved beef with sea salt, cracked black pepper, and garlic powder. Allow it to sit at room temperature for 10 minutes.
  3. Heat a heavy 12-inch cast-iron skillet over medium-high heat. Add 1 tbsp of oil (instead of butter) and sauté the sliced onions and bell peppers until mahogany-gold and translucent. Move vegetables to one side of the skillet (the 'warm zone').
  4. Add remaining 1 tbsp of neutral oil to the empty side of the skillet. Spread the shaved steak in a thin layer. Let it sear undisturbed for 2 minutes to develop a crust, then use metal spatulas to chop and flip the meat until fully browned.
  5. Combine the meat and vegetables. Divide the mixture into four long piles roughly the length of your rolls.
  6. Top each pile with 2 slices of provolone and a drizzle of 0.5 cup of warmed Cheez Whiz. Reduce heat to low and wait 1 minute until the cheese is a gooey blanket.
  7. Mix the remaining 2 tablespoons of softened butter with minced garlic. Brush the insides of the split rolls and toast them briefly in a separate pan or under a broiler until golden and smelling like garlic.
  8. Slide a spatula under each cheesy steak pile and tuck it into the toasted garlic-butter rolls. Serve immediately.