Cheesesteak

Cheesesteak

15 min, makes 2

Ingredients

beef sirloin              340g
onion                     1 medium
provolone                 120g
soft sub rolls            2
beef dripping (optional)  15g
salt                      to taste
black pepper              to taste

Ribeye ideally, sirloin works too and is cheaper.
Provolone first choice, or mild mozzarella. Avoid cheddar, it splits.
Butter or oil instead of dripping.
A cast iron skillet holds the heat for a proper sear.

Recipe

1. Freeze the beef 45 to 60 minutes until firm but not solid. Slice as thin as you can against the grain, then chop the slices into rough 1 to 2cm shreds.

2. Slice the onion into thin strips. Soften low and slow in a cast iron skillet in the dripping, about 10 minutes until golden. Remove and keep to one side.

3. Get the skillet ripping hot. Beef in, it releases water, let it boil off, then it sears. 3 to 4 minutes, chopping and folding it with the spatula as it cooks.

4. Season with salt and pepper, nothing else. No garlic, no herbs.

5. Recombine the onions and beef into a pile and lower the heat. Lay the cheese slices over the top, a splash of water in the pan, lid on for 30 seconds until melted.

6. Scoop it all into the warm roll, cheese side up.

Warm the rolls first, 3 minutes at 160°C in the oven. Homemade milk buns shaped into subs are ideal.