Philly Cheesesteaks

Ingredients

For 2 servings

• •1 lb (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)1 tablespoon (15ml) vegetable or other neutral oil
• •1 c. à soupe (15ml) vegetable or other neutral oil
• •1 /2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice
• •8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole
• •2 c. à soupe grated Parmigiano-Reggiano cheese (optional)
• •1 c. à café Diamond Crystal kosher salt; for table salt use half as much by volume
• •1 /8 teaspoon freshly ground black pepper
• •Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hinge

Method

1. 1.If using a whole steak, trim and cut steak crosswise with grain into roughly 3-inch wide sections, then set on large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2.
2. 2.Using a sharp knife, shave steak as thin as possible on a biased angle against the grain. Mound shaved meat on cutting board and chop coarse with knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced.
3. 3.Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and heat until just smoking. Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue to cook, stirring frequently to move and pull apart the meat slices until meat and onions are browned and meat is no longer pink, 2 to 4 minutes.
4. 4.Stir in torn provolone cheese, Parmesan cheese (if using), salt, and pepper. Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes. Turn off heat. Divide mixture into 2 individual portions the length of the rolls. Shingle 2 slices of Provolone cheese over each portion. Cover and let cheese melt, about 1 minute.
5. 5.Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip meat into roll to create a filled sandwich. Serve immediately.