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The Sandwich 100 · make it at home

Philly cheesesteak

25 min, plus 30 min freezing the beef · 2 cheesesteaks

Rib-eye shaved paper thin, cooked fast on a hot pan with onions, and cheese melted into it right before it goes into a soft-but-sturdy roll. Freezing the beef briefly is how you slice it thin at home.

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The real one

You need

• 450 g (1 lb) boneless rib-eye, well marbled
• 1 large yellow onion, thinly sliced
• 2 tbsp neutral oil
• Salt and black pepper
• 4 slices American cheese or mild provolone (or 120 g / 1/2 cup Cheez Whiz, warmed)
• 2 Italian hoagie rolls, about 25 cm (10 in), soft inside
• Optional: hot cherry peppers, sautéed green peppers or mushrooms

How to make it

1. Firm and slice (35 min): Freeze the rib-eye 30 to 40 minutes until firm but not hard, then slice across the grain as thin as you can, about 2 mm.
2. Cook the onions (8 min): Heat 1 tbsp oil in a large skillet or griddle over medium heat and cook the onion with a pinch of salt, stirring, until soft and golden, 8 minutes. Push to one side.
3. Sear the beef (3 min): Turn the heat to high, add the rest of the oil, then the beef in one layer. Season with salt and pepper. Leave 1 minute to brown, then chop and turn it with two spatulas until just cooked, 1 to 2 minutes more. Mix in the onions.
4. Melt (1 min): Shape into two long piles, lay the cheese on top, and let it melt down into the meat, 30 to 60 seconds (covering helps). For Whiz, spoon it warm into the roll instead.
5. Scoop (1 min): Lay an open roll face down over each pile, slide a spatula under and flip it all into the roll. Eat at once.

Tips

• The roll matters: soft enough to give, firm enough not to tear. Warm it 2 minutes in the oven if it's day-old.
• Order 'wit' for onions, 'witout' for none.

Chef Amazing's own home version, in our words; not any shop's recipe.