Steps

• Step 1

  Place the steaks in the freezer for 30 minutes. (This will help make them easier to thinly slice.)

  Ingredients

  • 2  10-oz boneless ribeye steaks

• Step 2

  Meanwhile, leaving the roll attached on one side, split the hoagie rolls in half lengthwise. Spread the softened butter over the cut sides of each roll.

  Ingredients

  • 4  hoagie rolls

  • 4 Tablespoon unsalted butter, softened

• Step 3

  Transfer the steaks to a cutting board and slice them against the grain at thinly as you can. Lay the slices on a piece of parchment paper and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

  Ingredients

  •  kosher salt

  •  Freshly ground black pepper

• Step 4

  Heat 2 adjacent zones to medium-high heat and 1 zone to medium-low heat for 8 to 10 minutes.

• Step 5

  Drizzle or squeeze the oil over the medium-high zones and spread with a spatula. Place the onions on the hot cooktop, season with ¼ tsp of kosher salt, and cook, tossing occasionally, until golden brown, about 5 minutes. Meanwhile, place the rolls buttered side-down on the medium-low zone and toast until golden brown, about 1 minute. Transfer to plates or a serving platter and turn off the medium-low zone.

  Ingredients

  • 2 Tablespoon canola oil or other neutral flavored oil with a high smoke point

  • 2 Medium yellow onions, thinly sliced

• Step 6

  Gather the onions to one medium-high zone on the griddle. Add the steak to the empty medium-high zone seasoned-side-down, and cook until browned on one side, about 1 minute, then. Flip, season with more salt and pepper, then toss the steak with the onions to combine.

• Step 7

  Divide the steak and onions into 4 piles about the size of your rolls. Divide the cheese between the piles, cover with a steam dome, and let melt (or heat up in the case of Cheez Whiz), for about 1 minute.

  Ingredients

  • 8 Slices provolone, American cheese, or Cheez Whiz

• Step 8

  Use a spatula to transfer each intact pile to a roll and serve. Enjoy!