South Street Philly Cheesesteak

Wrap the ribeye tightly in plastic wrap and place it in the freezer for 45 to 60 minutes. You want the meat to be firm but not frozen solid -- this makes it possible to shave it paper-thin with a sharp knife.

While the meat firms up, heat 1 tablespoon of vegetable oil and the butter in a large skillet over medium heat. Add the sliced onions and a pinch of kosher salt. Cook, stirring occasionally, for 18 to 22 minutes until the onions are deeply golden and sweet. If they start to stick, add a splash of water and scrape up the fond. Transfer the caramelized onions to a bowl and set aside.

Remove the ribeye from the freezer. Using your sharpest knife, slice the steak against the grain as thinly as humanly possible -- you want translucent sheets of meat, no thicker than 1/16 of an inch. Pile the shaved meat loosely and season it with the garlic powder, black pepper, and a generous pinch of kosher salt.

Preheat your oven to 375 degrees Fahrenheit. Split the hoagie rolls open (do not cut all the way through) and place them cut-side up on a baking sheet. Warm them in the oven for 3 to 4 minutes until the outside is lightly crisp but the inside stays soft. Remove and set aside.

Heat the remaining 2 tablespoons of vegetable oil in a large cast iron skillet or on a flat griddle over high heat until the oil shimmers and just begins to smoke.

Add the shaved ribeye in a single layer (work in 2 batches if needed -- do not crowd the pan). Let it sear without touching for 60 to 90 seconds until the edges start browning. Then use two spatulas to chop and toss the meat on the griddle, breaking it into smaller pieces as it cooks. Add the Worcestershire sauce and toss to coat.

Once the meat is browned and no pink remains (about 2 to 3 minutes total), push it together into 4 roughly equal oblong piles on the griddle, each shaped to fit inside a hoagie roll.

Lay 2 slices of sharp provolone over each pile. Add 1 tablespoon of warm water to the skillet and immediately cover with a lid or a dome of aluminum foil to trap steam. Let the cheese melt for 30 to 45 seconds until it is gooey and draped over the meat.

Spoon a line of caramelized onions inside each hoagie roll. Use a spatula to scoop up each cheesy meat pile and nestle it into the roll on top of the onions.

Press each sandwich gently to compact it, slice in half at an angle if desired, and serve immediately with plenty of napkins.