Philly Cheesesteak

Instructions

Heat a griddle to 375° to 400°F (190° to 204°C) or a couple large skillets on medium-high heat. The surface should read between 375° to 400°F (190° to 204°C). Slick your griddle or skillets with a little oil.

On a portion of the griddle or in a large skillet, cook your onions for 2 to 3 minutes, turning them with your spatula, until they begin to sizzle. Splash some water on them, turn, scrape, and, when the water evaporates, repeat the process. Eventually you'll have delicious softened or deeply browned onions, depending on your preference, 5 to 10 minutes.

While you're in onion land, mix the salt, garlic powder, and onion powder and put it in a shaker or a small dish. This is your secret seasoning. Like all secret seasonings, you can tell someone you're taking the recipe to the grave while you're actually just embarrassed it's so simple.

If using a griddle, lay your rib eye slices out across the surface in a single layer and let them sear, over medium-high heat for 2 to 3 minutes. Season generously with some of your seasoning magic. Flip the ribeye, season again but don't use all of it, and begin to mix in the onions as the rest of the meat browns. If using a couple skillets, transfer the onions to a plate, wipe out the skillet, and return it to medium-high heat. Place a second skillet over medium-high heat. Lay some of your rib eye slices out across the surface of the skillets in a single layer. You'll probably need to work in batches. Let them sear over medium-high heat for 2 to 3 minutes. Season generously with your seasoning magic but don't use all of it.

Flip the rib eye, season again if desired, and cook for another minute. If working in batches, transfer the cooked rib eye to a rimmed baking sheet, being careful to spread it out so the steak doesn't steam, which will turn it tough, and cook the rest of the rib eye. When all the rib eye is cooked, divvy it up between the skillets and do the same with the onions. Begin to mix in the onions as the meat browns.

Now it's time to get all choppy-choppy with your spatula. Using the narrow edge of a long metal spatula, chop the rib eye into very small pieces. Then divvy it into 4 portions that resemble the size and shape of how they're going to lay in the roll, which is to say sorta a rectangle.

Drape 4 ounces provolone over each portion of meat. Squirt a tablespoon or so of water under the meat and cover just long enough for the cheese to become one with the meat, about 30 seconds.

Game time! Take the spatula in your dominant hand and the open roll in your punier hand. Slide your spatula under the cheesy mess of onions and meat and flip it onto the roll. Devour immediately. Originally published October 7, 2016.

Mains