Uptown Philly Recipe

Prep steak

Pat the ribeye dry with paper towels. Trim excess fat if desired and let sit at room temperature for 20–30 minutes before cooking to promote even cooking.

Marinate briefly

In a small bowl combine 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp soy sauce, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub this mixture over both sides of the ribeye and let rest for 10–15 minutes while you prepare the onions and sauce.

Chargrill steak

Preheat a grill or cast-iron skillet over high heat until very hot (450–500°F / 230–260°C). Place the ribeye on the hot surface and sear without moving for 2–3 minutes to develop a crust. Flip and sear the other side 2–3 minutes. For medium-rare, reduce heat slightly or move to indirect heat and continue cooking 2–4 minutes per side, or until internal temperature reaches 125–130°F (52–54°C). For medium, cook to 135°F (57°C). Remove steak from heat and let rest on a cutting board for 5–8 minutes; residual heat will carry it to target doneness.

Slice steak

Thinly slice the rested ribeye against the grain into 1/8–1/4 inch slices. If desired, toss slices with any accumulated juices to keep them juicy.

Slice onions

While steak rests, thinly slice the yellow onion into half-moons about 1/8–1/4 inch thick.

Caramelize

Heat a large skillet over medium heat and add 1 tbsp unsalted butter and 1 tsp vegetable oil (oil raises the smoke point). Add the sliced onions, 1 tsp salt and 1 tsp brown sugar (optional). Cook, stirring occasionally, for 12–18 minutes until the onions are softened and deeply golden; reduce heat if they brown too quickly. If they start to stick, add a tablespoon of water and scrape the fond.

Make sauce

Whisk together 3 tbsp mayonnaise, 1 tsp finely grated garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning; refrigerate until assembly.

Toast roll

Split the hoagie roll and lightly butter the cut sides with 1 tsp butter. Toast face-down in a skillet over medium heat until golden and crisp, about 1–2 minutes.

Layer steak and onions

Place a generous portion of the sliced ribeye on the bottom half of the toasted roll. Top the steak with the caramelized onions, arranging evenly.

Add cheese and melt

Lay 2 slices of provolone over the steak and onions. If you want the cheese melted, place the assembled open sandwich under a broiler or cover the skillet with a lid for 1–2 minutes until the provolone softens and melts.

Finish with garlic mayo

Spread the house garlic mayo on the top half of the roll (or drizzle over the steak) to taste, then close the sandwich.

Serve

Slice in half if desired and serve immediately while hot.