Philly Cheesesteak 🥪

Método

1. 1

   Half-freeze the ribeye 30 minutes, then shave it as thin as you can (ask the butcher to do it).

2. 2

   Heat a cast-iron or flat-top with oil; spread onions on the surface, sauté until caramelized at the edges, push to one side.

3. 3

   Lay beef in a single slap onto the hot steel, chop-flip once, season with salt and pepper; cook 60–90 seconds only so it stays juicy.

4. 4

   Pile cheese on the beef (or warm the Whiz) and let it melt into the shavings.

5. 5

   Scoop everything into split hoagie rolls, top with onions and peppers, press lightly and serve immediately.