Ingredients:

  • 5 lbs (680 g) Boneless Ribeye Steak, trimmed and chilled
  • 2 Tbsp (30 ml) Neutral Oil (e.g., Canola, Grapeseed)
  • 1 tsp (5 g) Kosher Salt, divided
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper, divided
  • 2 medium (300 g) Yellow Onions, thinly sliced
  • 8 oz (225 g) Chestnut/Cremini Mushrooms, sliced
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 tsp (5 ml) Worcestershire Sauce
  • 4 Hoagie/Sub Rolls (soft, but sturdy)
  • 8 slices (120 g) Provolone Cheese

Instructions:

  1. Chill the Ribeye in the freezer for 25–30 minutes until the edges are firm but the centre is still slightly soft. This makes paper-thin slicing possible.
  2. Using a sharp knife, slice the steak across the grain into ribbons no thicker than 1/8 inch (3 mm). Season the slices lightly with a portion of the salt and pepper.
  3. Thinly slice the onions and mushrooms. Slice the rolls lengthwise. Brush the insides lightly with butter or oil and quickly toast them on the griddle or under the grill (broiler) until just golden and slightly crisp. Set aside.
  4. Melt butter in a large flat griddle or cast iron skillet over medium heat. Add onions and mushrooms. Cook slowly for 8-10 minutes, stirring occasionally, until the vegetables are deeply softened and golden-brown. Add the Worcestershire sauce and a pinch of salt. Remove the vegetables from the pan and set aside.
  5. Increase the heat to high. Add the neutral oil to the pan. Once the oil is shimmering, add the sliced steak (working in batches if necessary). Cook rapidly for only 1–2 minutes per side until it is browned but still tender.
  6. Return the vegetables to the pan with the cooked steak. Using two spatulas, chop and mix the meat and vegetables roughly together on the surface of the griddle.
  7. Divide the steak mixture into four equal piles. Place two slices of Provolone over each pile.
  8. Pour 1 Tbsp of water around the mixture (not directly on it) and immediately cover the piles with an inverted bowl or dome for 30–60 seconds. The trapped steam will perfectly melt the cheese.
  9. Using a sturdy spatula, scoop up the melted steak and cheese mixture and transfer it directly into the toasted roll. Serve immediately while hot.