Philly Cheesesteak

Method

1. Wrap the steak in cling film and freeze it for 30 min until the outside is just firm; this lets you slice it very thinly, 2–3 mm, with an ordinary knife. Roughly chop the slices a few times into bite-size pieces. Halve the onion and slice it thinly.

2. Heat the oil in a 26 cm frying pan over medium heat, add the onion and cook for 7 min, stirring often, until soft and lightly golden at the edges. Tip it onto a plate.

   Add in this stepVegetable oil 0.6 tbspOnion 1

   medium heat

3. Put the same pan back over high heat and heat until it just starts to smoke. Add the rest of the oil and spread the beef out in 1 batch(es). Season with the salt and pepper and cook each batch for 3 min, chopping and turning it with two spatulas, until no pink remains. Don't crowd the pan, or the meat steams and goes grey and watery. Stir the onions back in.

   Add in this stepVegetable oil 0.9 tbspBoneless ribeye steak 300 gSalt ½ tspBlack pepper ½ tsp

   high heat

4. Turn the heat down to low heat. Gather the meat into long piles the length of your rolls, one per sandwich, and lay the cheese slices over each pile. Cover the pan for 1 min until the cheese melts and drapes over the meat.

   Add in this stepProvolone slices (or American cheese) 6

   low heat

5. Split each roll along one side, leaving it hinged. Lay the open roll face down over a cheesy pile, slide a spatula underneath and flip the whole thing over in one move so the filling lands in the bread. Eat straight away while hot.

   Add in this stepHoagie rolls (about 20 cm long) 2