👨‍🍳 조리법

1. 1

   Prepare the steak: Place the ribeye in the freezer for about 30 minutes until firm but not frozen solid. This makes it much easier to slice thinly. Once firm, slice the steak against the grain as thinly as possible, aiming for almost paper-thin pieces. Season the steak slices generously with salt and pepper.

   ⏱️ 10 minutes (plus 30 min freezing time)
2. 2

   Caramelize the onions: Heat 1 tablespoon of oil or butter in a large skillet or on a griddle over medium-high heat (around 190°C / 375°F). Add the thinly sliced onions and cook, stirring occasionally, until they are softened, translucent, and begin to turn golden brown and sweet, about 8-10 minutes. Season with a pinch of salt. Remove the onions from the skillet and set aside.

   ⏱️ 10 minutes
3. 3

   Cook the steak: Add the remaining 1 tablespoon of oil or butter to the same skillet or griddle, ensuring it's hot (medium-high heat, around 200°C / 400°F). Add the seasoned steak slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 1-2 minutes per side until browned. Use your spatula to chop the steak into smaller, bite-sized pieces as it cooks. Continue cooking until the steak is just cooked through and no longer pink.

   ⏱️ 5 minutes
4. 4

   Assemble the cheesesteaks: If using Cheez Whiz, stir it into the cooked steak and onions in the pan until melted and combined. If using provolone slices, lay them over the steak and onion mixture in the pan and let them melt for about 30 seconds to 1 minute, or cover the pan briefly to speed up melting. Slice the hoagie rolls lengthwise, being careful not to cut all the way through, creating a hinge. Gently scoop the steak, cheese, and onion mixture into the prepared rolls. Serve immediately.

   ⏱️ 2 minutes