Ingredients:

  • 1 pound Ribeye Steak (450 g), trimmed, chilled for slicing
  • 2 large Yellow Onions (300 g), thinly sliced
  • 2 tablespoons Unsalted Butter (30 g)
  • 1 tablespoon Vegetable/Canola Oil (15 ml)
  • 1 teaspoon Salt (5 g)
  • 1/2 teaspoon Black Pepper (2.5 g), freshly ground
  • 4 Sandwich Rolls (Hoagie/Sub)
  • 8 ounces Classic Cheese Whiz (225 g) OR 8 slices Provolone Cheese (120 g) OR 8 slices American Cheese (120 g)

Instructions:

  1. Chill the Meat: Wrap the ribeye tightly and place in the freezer for 30–40 minutes until very firm but not frozen solid. This is crucial for achieving paper-thin slices.
  2. Slice and Season Steak: Using a very sharp knife, slice the steak across the grain as thinly as possible (aiming for near tissue paper thinness). Toss the sliced steak lightly with salt and pepper.
  3. Sauté Onions: In a large skillet or griddle, melt the butter over medium heat. Add the sliced yellow onions and a pinch of salt. Sauté for 10–12 minutes, stirring occasionally, until deeply softened and caramelized to a rich golden brown. Remove the onions from the pan and set aside; keep the pan heat high.
  4. Cook the Steak: Add the oil to the hot skillet. Work in batches to avoid overcrowding. Spread the sliced steak over the hot surface. Cook very quickly, about 60–90 seconds per side. Use a metal spatula to chop and spread the meat minimally.
  5. Combine and Melt Cheese: Once the meat is cooked through, incorporate the reserved onions back into the pan and mix thoroughly. Divide the mixture into four equal portions (rafts) on the griddle.
  6. Add Cheese and Steam: Place your chosen cheese (Whiz is easiest, but use slices if preferred) over each portion. If using slices, drizzle 1 tsp of water next to the meat and cover quickly with a lid to steam and melt the cheese perfectly. Remove from heat immediately.
  7. Load and Serve: Open the sub rolls and place them cut-side down over the cheesy meat mixture for 10 seconds to warm and soak up drippings. Using the spatula, scoop the entire cheesy meat 'raft' directly into the warmed roll. Serve immediately while piping hot.