Philly cheesesteak

Name: Philly cheesesteak
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 800g (28 oz) beef ribeye, sliced very thin; 2 brown onions, sliced thin; 300g (10.5 oz) Provolone cheese, sliced thin or grated; 4 Amoroso rolls (or baguette or hoagie rolls), sliced in half but not all the way through; salt, to taste; peanut oil, for cooking

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Philly cheesesteak

Ingredients

800g (28 oz) beef ribeye, sliced very thin
2 brown onions, sliced thin
300g (10.5 oz) Provolone cheese, sliced thin or grated
4 Amoroso rolls (or baguette or hoagie rolls), sliced in half but not all the way through
salt, to taste
peanut oil, for cooking

Directions

Heat a large flat griddle or cast-iron skillet over medium-high heat. Add a small drizzle of peanut oil and the thinly sliced onions, seasoning them with a generous pinch of salt. Cook the onions, tossing frequently, until they start to caramelise yet still retain their shape. Once cooked, push them to one side of the griddle or keep them warm in a small cast-iron pan.
Clean the griddle if necessary and add another drizzle of peanut oil. Spread the thinly sliced beef across the griddle in a single layer, seasoning with salt. Allow the meat to brown slightly on one side for 3-4 minutes before starting to toss. Continue to cook the meat until it's almost completely done.
Shape the cooked beef on the griddle into the approximate shape and size of your rolls. Top the beef evenly with the sliced or grated Provolone cheese. Leave it to sit for 2-3 minutes, allowing the cheese to melt over the meat.
Carefully scoop the cheesy beef mixture onto each roll. Ensure the filling is generous, to the point where closing the sandwich is almost challenging. If the rolls are not fresh, you might want to toast them lightly before assembling the sandwiches to add a bit of crunch and warmth, although this is not necessary for fresh rolls.