The Desantis Recipe

Prepare onions

Peel the large yellow onion and slice into 1/4-inch thin half-moons. Separate slices so they cook evenly.

Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1/2 tablespoon unsalted butter. When butter melts and oil shimmers, add the sliced onions in an even layer.

Season onions with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar (optional). Cook, stirring every 2–3 minutes, adjusting heat so onions brown slowly — about 12–18 minutes — until soft and golden. If they brown too quickly, lower heat and deglaze with 1–2 tablespoons water.

Once caramelized and tender, remove from heat and set aside (you will use about 1/2 cup for the sandwich; reserve any extra for another use).

Bring the ribeye to room temperature for 20–30 minutes before cooking. Pat dry with paper towels.

Season the 10 oz ribeye on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Lightly rub with 1 tablespoon olive oil to promote even searing.

Preheat a grill or heavy skillet (cast iron) over high heat until very hot (about 5 minutes). If using a skillet, add 1/2 tablespoon butter just before the steak to add flavor.

Place the ribeye on the hot surface and sear without moving for 3–4 minutes to develop a crust. Flip and cook another 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time +/- 1–2 minutes for desired doneness.

Transfer the steak to a cutting board and let rest 5–7 minutes. This locks in juices and makes slicing easier.

While the steak rests, split the hoagie roll and butter the cut sides lightly with the remaining 1/2 tablespoon butter. Toast the roll cut-side down in the same skillet or on the grill for 1–2 minutes until lightly browned.

Slice the rested ribeye thinly against the grain into strips about 1/4-inch thick. Pile the sliced steak onto the bottom half of the toasted roll.

Top the steak with about 1/2 cup of the prepared grilled onions, then lay 2 slices of provolone cheese over the onions and steak. If you prefer the cheese melted, return the open sandwich to the warm skillet or under a broiler for 30–60 seconds until the provolone softens and melts.

Close the sandwich, slice in half if desired, and serve immediately.

To prepare the cheese sauce while the steak rests, melt 1 tablespoon unsalted butter in a small saucepan over medium-low heat.

Whisk in 1 teaspoon all-purpose flour and cook for 30–45 seconds to remove the raw flour taste, stirring constantly.

Gradually whisk in 1/2 cup milk and bring to a gentle simmer, stirring until the sauce thickens, about 2–3 minutes.

Reduce heat to low and stir in 1/2 cup shredded sharp cheddar until melted and smooth. Add 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning.

Keep the sauce warm and spoon or drizzle over the assembled sandwich when serving. (Charge +$2.99 as the menu option.)