Philly Cheesesteak

Method

1. 01

   Slice the beef paper-thin

   Chill the beef until firm but not frozen, then slice across the grain as thinly as possible. Keep the slices cold until the griddle is ready.

   

2. 02

   Brown the onions

   Heat half the oil on a griddle over medium-high and cook the onion for 6–8 minutes until softened with browned edges; move it to a cooler side.

   

3. 03

   Warm the rolls

   Split the rolls without cutting all the way through and warm them cut-side down on the griddle for 1–2 minutes; set them aside.

   

4. 04

   Sear the beef in batches

   Raise the griddle to high, add the remaining oil and sear the beef in 2 batches for 60–90 seconds each, spreading it out so the edges brown instead of steaming.

   

5. 05

   Chop and combine

   Return all beef to the griddle, add the onions, season with salt and pepper, and chop through the mixture with two spatulas until evenly combined.

   

6. 06

   Melt the cheese over the beef

   Divide the mixture into 4 long portions, lay provolone over each and cover briefly for 1 minute until the cheese softens and melts into the beef.

   

7. 07

   Fill and serve immediately

   Slide each cheesy beef portion into a warm roll, keeping the juices with the meat, and serve immediately while the cheese is molten.