Philly Cheesesteak

Method

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1. Shave the half-frozen ribeye against the grain as thinly as you possibly can — under 2 mm. A very sharp knife and cold meat are the only requirements.

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2. Heat a large flat griddle or heavy skillet over medium-high. Add the oil and cook the onions with half the salt for 10 to 12 minutes until soft and lightly caramelised. Push them to one side.

   Mark done Start 10 min timer

3. If using peppers and mushrooms, cook them alongside for 5 minutes and push aside too.

   Mark done Start 5 min timer

4. Raise the heat to high, add the butter and spread the shaved beef across the hot surface in a thin layer. Season with the remaining salt and pepper.

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5. Cook for 60 seconds without moving, then begin chopping and turning the meat with two spatulas for another 90 seconds, until just browned. Do not overcook it.

   Mark done Start 60 sec timer

6. Combine the meat and onions, divide into four portions on the griddle, and lay two slices of provolone over each.

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7. Set a split roll face down over each portion for 30 seconds so the steam softens the bread and melts the cheese.

   Mark done Start 30 sec timer

8. Slide a spatula under each pile, flip the whole thing into the roll in one motion, and serve immediately.

   Mark done

Chef’s Tips

• A soft roll is essential. A crusty baguette shreds the roof of your mouth and fights the filling.
• For the Whiz version, warm it gently and pour it over the meat in the roll rather than melting it on the griddle.
• Ask the butcher to shave the ribeye on a slicer if you have the option.

Pairing Suggestions

• A cold lager
• Serve with fries or a bag of crisps, as in Philadelphia
• Finish with a black-and-white cookie

Storage & Reheating

Assemble to order. Cooked meat and onions keep 2 days refrigerated; reheat hard in a hot pan.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.