Vito’s Original Recipe

Prepare the meat

Bring the thin-sliced ribeye to near room temperature for 15–20 minutes. Pat dry with paper towels to remove excess moisture.

Season both sides of the slices with kosher salt and freshly ground black pepper. Toss gently to coat. Drizzle 1 tablespoon olive oil over the slices and toss again so slices are lightly oiled (this helps prevent sticking and promotes even browning).

Preheat a cast-iron skillet or flat top grill over high heat until very hot (about 400–450°F / oil should shimmer). Work in batches if necessary to avoid overcrowding. Add a thin film of oil to the pan if it looks dry.

Sear the thin slices in a single layer, pressing briefly with a spatula if needed, cooking 45–60 seconds per side until browned but still juicy (thin slices cook very quickly). Remove cooked meat to a warm plate and keep loosely covered while finishing remaining batches.

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

Heat a medium skillet over medium heat and add 1 tablespoon butter and 1 teaspoon olive oil. When the butter melts and starts to foam, add the sliced onions, 1 teaspoon salt, and 1 teaspoon sugar (optional). Stir to coat.

Cook the onions, stirring occasionally, for 10–15 minutes until softened and golden brown. Reduce heat slightly if they begin to burn. Continue until they reach a deep golden, slightly caramelized color (longer for more sweetness). Remove from heat and keep warm.

Split the hoagie rolls and butter the cut sides with the reserved 1 tablespoon unsalted butter.

Toast the buns: place them buttered-side down in a hot skillet or on the grill for 1–2 minutes until golden and crisp. Remove and keep warm.

Combine meat and onions: return all seared ribeye slices to the hot skillet briefly (30–45 seconds) to rewarm and mix with a portion of the grilled onions so flavors meld.

If serving American cheese: arrange the warmed ribeye slices evenly in the bun, then top with 1 slice American cheese on each sandwich. If serving provolone: use provolone slices instead. For an extra melty finish, cover the sandwiches briefly with a lid or tent with foil for 30–45 seconds to help cheese melt.

Spread 1 tablespoon mayonnaise on the top half of each toasted bun (adjust to taste).

Layer the bottom halves of the buns with lettuce (about 1/2 cup per sandwich) and 2–3 slices of tomato per sandwich.

Divide the meat + cheese mixture evenly between the two rolls. Top the meat with a generous spoonful of the remaining grilled onions.

Add pickled hot peppers to taste (about 1 tablespoon per sandwich) for heat.

Close the sandwiches, press lightly, slice in half if desired, and serve immediately.