← Nouns Cooking · American

Ingredients

• 700 g ribeye steak, trimmed of excess fat
• 2 tbsp Vegetable oil
• 2 large onions, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 1 tsp Salt
• ½ tsp Black pepper
• 8 slices provolone (or American cheese) slices
• 4 soft hoagie rolls, split, not all the way through
• 2 tbsp butter, softened

Method

1. Wrap the steak in cling film and freeze it for 30 min, until firm but not solid; this lets you slice it paper-thin. Unwrap and slice as thinly as you can across the grain.
2. Heat 1 tbsp oil in a large frying pan or griddle over medium heat. Cook the onions (and pepper, if using) with a pinch of salt for 10–12 min, stirring, until soft and golden. Push them to one side or tip them out.
3. Meanwhile, butter the insides of the rolls and toast them, cut side down, in another pan for 1–2 min.
4. Turn the heat to high, add the remaining oil and spread the steak out in a thin layer, in two batches if needed. Season with the salt and pepper and cook for 2–3 min, turning and chopping it with two spatulas, until just browned with no pink left.
5. Mix the onions back through the meat and divide it into four piles in the pan. Lay 2 slices of cheese over each pile, take the pan off the heat and wait 1 minute until melted.
6. Slide a roll over each cheesy pile, then flip it over with a spatula so the filling lands in the bread. Serve hot.

Tips

• Ask your butcher to shave the ribeye for you, or use pre-sliced beef for hot pot or bulgogi.
• Cheez Whiz is the other classic Philly choice; spoon it warm over the meat instead of provolone.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food