Ingredients
900g whole rib-eye steak
300g mild cheddar, gouda, or American cheese, sliced
2 onions, roughly diced
salt and pepper
ketchup and/or our fermented hot sauce
Method:
Place the whole rib eye steak in the freezer for around 1½ – 2 hours, until it starts to firm up. Careful, you don’t want it to freeze!
Meanwhile heat up your griddle or cast iron pan to medium-high heat. Add 2 tbs of sunflower oil, and then the diced onions, seasoning with a bit of salt. Fry the onions until they’re soft and develop some color, adjusting the heat as necessary. When fully cooked, set aside and wipe your pan or griddle clean.
Using a deli slicer or very sharp knife, slice the rib eye as thin as you can get it. Divide the sliced meat into two or three batches depending on the size of your cooking surface.
Turn the heat up on your griddle or cast iron pan to high and add the beef. Do this in smaller batches as you don’t want to crowd the cooking surface. Season with a bit of salt and pepper and let the meat brown for a few minutes. Using two metal spatulas, chop the meat a bit as it’s cooking. The beef should only take a few minutes to cook.
When cooked, separate the beef into portion sizes and shape roughly to the length of the hoagie rolls. Add the onion and sliced cheese on top and allow to melt for a minute. Then, taking your hoagie roll sliced lengthways, place it over the meat and cheese. Using your spatula, scoop it in under the meat to gather the sandwich together. Serve immediately, with sides of ketchup and fermented hot sauce.
