The Weeknight Table

Ingredients

Produce
1 large white onion, diced

Meat
2 pounds ribeye steak, shaved very thin

Dairy
Sharp white American cheese slices
Provolone cheese slices

Bakery
4 hoagie rolls (Amoroso-style if available)

Pantry / Seasonings
1 teaspoon olive oil
1 tablespoon beef tallow (optional)
½ tablespoon onion powder
½ tablespoon garlic powder
2 teaspoons coarse salt
1½ teaspoons black pepper

Instructions

Heat a large skillet or flat top over low heat and add the olive oil and beef tallow. Add the diced onion with a small pinch of salt and cook slowly for about 10–12 minutes, stirring occasionally, until the onions soften and turn lightly golden. Remove the onions from the pan and set aside.

Increase the heat to medium-high and add the shaved ribeye to the hot surface. Season the meat with the onion powder, garlic powder, salt, and black pepper. As the beef cooks, use a spatula to chop and toss it so the slices separate and brown evenly.

Once the beef is nearly cooked through, return the caramelized onions to the pan and mix everything together. Divide the beef into portions and place slices of sharp white American and provolone directly over the hot meat so the cheese melts into the mixture.

Open the hoagie rolls and use a spatula to scoop the cheesesteak mixture directly into the bread. Serve immediately while the meat is hot and the cheese is fully melted.