Ingredients:

  • 1 lb ribeye steak
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz provolone cheese, sliced thin
  • 4 hoagie rolls
  • 2 tbsp unsalted butter, softened
  • 1 clove garlic, minced

Instructions:

  1. Place the ribeye steak in the freezer for 30 to 45 minutes to firm up the muscle fibers.
  2. Slice the semi-frozen beef against the grain into paper-thin strips. Pat the meat dry with paper towels and toss with salt, black pepper, and garlic powder.
  3. Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Sauté sliced onions until translucent and deep golden-brown (approximately 8-10 minutes), then remove from the pan.
  4. Wipe the pan clean and increase heat to high until 2 tablespoons of vegetable oil shimmers. Sear the beef in a single layer for 1-2 minutes until a brown crust forms, then toss and cook for another 1-2 minutes.
  5. Fold the cooked beef into a narrow rectangle and drape thin slices of provolone cheese over the meat, allowing it to melt into the beef.
  6. Combine softened butter and minced garlic, spread on hoagie rolls, and toast. Fill rolls with the cheesesteak mixture and caramelized onions.