Griddled Ribeye Cheesesteak with Fried Onions and Provolone

What you need

• 450 g (1 lb) boneless ribeye steak, trimmed of thick fat
• 1 large onion
• 2 tbsp neutral oil, divided
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 8 slices mild provolone, or white American cheese
• 4 hoagie rolls, about 20 cm (8 in) long

Method

Restated from the original video

1. 1

   Wrap the ribeye and freeze it for 30-40 min, until firm at the edges but not frozen through.

2. 2

   Slice the firm meat across the grain as thinly as you can, about 2 mm.

3. 3

   Dice the onion.

4. 4

   Split the rolls lengthwise, leaving one long side hinged.

5. 5

   Heat 1 tbsp of the oil in a large frying pan or griddle over medium heat. Cook the onion with a pinch of the salt, stirring often, until soft and golden, 8-10 min. Push it to one side or move it to a plate.

6. 6

   Turn the heat to high and add the remaining oil. Spread the sliced meat in a single layer and leave it alone until browned underneath, 1-2 min.

7. 7

   Season the meat with the remaining salt and the pepper. Flip and chop it into smaller shreds with the edge of a metal spatula as it finishes cooking, 1-2 min more.

8. 8

   Mix the onion back into the meat and divide it into four long piles the length of a roll.

9. 9

   Lay 2 slices of provolone over each pile and turn the heat to low. Wait until the cheese melts into the meat, about 1 min.

10. 10

    Set an open roll face down over each pile. Slide a spatula under the meat and flip the whole thing over so the filling lands in the roll.

11. 11

    Serve straight away while the cheese is still soft.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.