The Steak Recipe

Marinate and Prep Beef

Place the thinly sliced ribeye or sirloin in a bowl. Add soy sauce, Worcestershire sauce, 1 tablespoon olive oil, garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Toss until the meat is evenly coated. Let marinate at room temperature for 10–15 minutes while you prepare onions and preheat the grill or skillet.

If slices are stuck together, separate them with your fingers or a fork so they can cook quickly and evenly. Keep marinated meat refrigerated if you will wait longer than 30 minutes.

Grill or Caramelize Onions

Heat a large cast-iron skillet or griddle over medium-high heat until shimmering. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Add the sliced yellow onions (about 1 1/2 cups). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring and scraping the pan occasionally, until onions are deeply browned and softened, 12–16 minutes. Reduce heat slightly if they start to burn. Remove onions from the pan and hold warm.

Alternatively, you can grill the onions on a hot grill grates in a cast-iron pan or on a vegetable grate, following the same timing and signs of doneness.

Sear the Meat

Return the skillet or griddle to medium-high heat and add a small splash (about 1 teaspoon) of oil if needed. Add the marinated steak in a single thin layer — work in two batches if necessary to avoid overcrowding. Let the meat sear, undisturbed, for 1 minute, then stir/flip and continue cooking another 1–2 minutes until beef is browned but still tender. Total cook time for thin slices should be about 2–3 minutes per batch.

Use a spatula to break up and spread the meat into an even layer. If using a flat top or griddle, press down slightly so more surface area contacts the heat for quick browning.

Combine with Onions

Return the cooked onions to the pan with the beef. Stir to combine and heat together for 30–60 seconds so flavors marry and mixture is hot throughout.

Prepare Rolls

Split the hoagie rolls lengthwise but not all the way through. Heat a clean skillet or griddle over medium heat. Spread the remaining 1 tablespoon unsalted butter on the cut sides of the rolls. Place buttered cut sides down and toast until golden, about 1–2 minutes. Remove from heat.

Assemble with Cheese

Spoon an even portion of the hot steak-and-onion mixture into each toasted roll (about half the mixture per roll). Arrange 2 slices of white American cheese over the meat in each sandwich, slightly overlapping. If you prefer the cheese melted more thoroughly, return open sandwiches to the hot pan for 30–60 seconds and cover with a lid or a large metal bowl to trap steam and melt the cheese.

If desired, top each sandwich with pickled hot peppers or cherry pepper rings to taste and sprinkle a pinch of chopped fresh parsley. Fold the roll closed, slice in half if desired, and serve immediately while hot.

Serve with optional sides like fries or chips. Leftover beef keeps in an airtight container in the refrigerator for up to 3 days; reheat gently on a skillet to avoid drying.