Cheesesteak Recipe

Assemble sandwich

Slice the sub roll lengthwise, leaving a hinge if desired. Spread 2 tbs of garlic mayo on the bottom half. Pile the warm shaved ribeye topped with melted cheese onto the roll, add caramelized onions and roasted red peppers. Add sliced tomato and shredded lettuce. Close the sandwich, press lightly, and serve immediately.

Caramelize onions

Slice the yellow onion thinly. Heat a large skillet over medium-low heat and add 1 tablespoon butter and 1 teaspoon olive oil. Add the sliced onion, 1/2 teaspoon kosher salt, and 1/2 teaspoon sugar. Cook slowly, stirring every few minutes, until the onions are deeply golden and sweet, about 20-25 minutes. If they begin to stick, add a splash of water and scrape the fond.

Prepare roasted red peppers and tomato

If using jarred roasted red peppers, drain and slice into strips. If using fresh, roast under a broiler or over a gas flame until charred, then transfer to a bowl, cover to steam for 10 minutes, peel, seed, and slice. Slice the tomato into thin rounds or medium dice for topping.

Make garlic tomato mayo

In a small bowl combine 3 tablespoons mayonnaise, 1/2 teaspoon minced garlic, 1 teaspoon tomato paste (or finely grated tomato), 1/2 teaspoon lemon juice or vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Refrigerate if making ahead.

Cook shaved ribeye

Heat a large skillet or flat top over medium-high heat and add 1 tablespoon oil. When hot, add the shaved ribeye in an even layer (work in batches if needed to avoid steaming). Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Let the meat sear undisturbed for 30–45 seconds to get some browning, then stir and spread again. Cook 2–3 minutes until mostly cooked through but still tender. Lower heat to medium, arrange the meat in a tight pile, and lay the cheese slices over the top to melt (cover briefly with a lid to hasten melting) — about 1 minute.

Warm the sub roll lightly in the oven (350°F / 175°C for 3–5 minutes) or in the skillet cut-side down for 30–45 seconds to toast. Spread garlic tomato mayo on the bottom half, transfer the hot meat and melted cheese onto the roll, top with caramelized onions, roasted red pepper strips, tomato slices, and shredded lettuce. Serve immediately.