Philly Cheesesteak

Ingredients

• 1.5 pounds ribeye steak – partially frozen 30 minutes, then very thinly sliced
• 1 large yellow onion – thinly sliced
• 2 tbsp vegetable oil
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 4 rolls italian long rolls – split lengthwise
• 1 cup Cheez Whiz
• 8 slices provolone cheese
• 8 slices white American cheese
• ketchup – for serving
• hot cherry pepper relish – for serving

Instructions

1. Place the meat in the freezer until firm but not frozen, about 30 minutes, then slice very thinly across the grain with a sharp knife.
2. Heat a large griddle or two skillets over medium heat until hot, 2–3 minutes, then add the vegetable oil.
3. Add the yellow onion and cook, stirring occasionally, until tender with browned edges, 8–10 minutes; push into a warm corner of the griddle.
4. Increase heat to medium-high. Spread the sliced meat in an even layer on the hot surface and cook, chopping and turning with two spatulas, until just no longer pink, 2–3 minutes; season with the kosher salt and black pepper.
5. Combine the onions with the meat and mix briefly on the griddle, 30–60 seconds; divide into 4 equal mounds.
6. Add the cheese: If using Cheez Whiz, warm it gently in a small saucepan over low heat until fluid, 3–5 minutes, then spoon it over each mound; if using provolone cheese or white American cheese, lay the slices over the mounds and cover with an inverted metal bowl or lid until melted, 45–60 seconds.
7. Handle the bread and build: Arrange the italian long rolls on the griddle cut-side down to warm briefly, 15–30 seconds, then flip each roll cut-side down over a cheesy mound to steam for 15–30 seconds; slide a spatula under the filling and lift into the roll.
8. Serve hot, with ketchup or hot cherry pepper relish if desired.