| Portions |
|---|
| 2 × 10-Inch Sandwiches |
Ingredients
- 450 g frozen thin-sliced ribeye (hot pot style)
- 300 g yellow onions, thin sliced
- 20 g neutral oil
- Salt & black pepper
- 120 g spreadable cheese (warmed)
- 2 × 10-inch hoagie rolls
Directions
- Heat griddle to medium. Add oil + onions + pinch of salt. Cook low and slow until soft and translucent.
- Move onions to side, keep warm.
- Increase heat to high. Add ribeye in a thin layer. Season with salt + pepper. Let sear briefly, then chop and flip. Cook fast until browned.
- Mix onions into beef.
Bread & Cheese:
- Hollow out the hoagie roll by removing some interior crumb to improve the meat-to-bread ratio.
- Spread cheese inside both sides of the roll.
- Add hot beef mixture.
- Finish with more Cheese on top
Wrapping (vital step):
- Wrap the sandwich first in parchment, then in aluminum foil.
- The parchment protects the bread from sticking, while the foil locks in heat and retains steam to make the sandwich structure, soft and juicy.