Philly Cheesesteak on Long Rolls
Shaved ribeye and onion chopped down in the pan, provolone melted over the top, loaded into a hinged long roll. The meat gets drained first.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
Ingredients
Makes 2 sandwiches.
- ThinSlim 2 ThinSlim Foods Zero Net Carb Long Rolls
- 12 oz boneless ribeye
- 1 medium yellow onion, sliced thin
- 4 slices provolone
- 1 tablespoon neutral oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
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Method
- Freeze the ribeye thirty to forty minutes, until it is firm at the edges, then slice it as thin as you can against the grain. Thin matters more than tidy.
- Heat the oil in a large skillet over medium high. Cook the onion with a pinch of the salt for six minutes, until soft with browned edges, then push it to one side of the pan.
- Lay the beef in the empty side in a single layer. Leave it ninety seconds, then start chopping it with the edge of a stiff spatula as it cooks.
- Mix the onion through the beef, season with the rest of the salt and the pepper, and cook two minutes more.
- Tip the pan and spoon off the fat and juice that collect at the low edge. Do not skip this.
- Gather the meat into two piles the length of a roll. Lay two slices of provolone over each pile and cover the pan for one minute to melt.
- Split each roll along one long side without cutting through, open it like a book, and press the cut faces into a clear spot in the hot pan for twenty seconds.
- Slide a spatula under a pile and flip it into a roll cheese side down.
Tips
The draining step is the difference between a sandwich and a plate of wreckage. A bakery hoagie roll is built to soak up jus and is half the point of the sandwich. ThinSlim long rolls are denser and do not wick, so the juice pools on the cut face and the roll gives way from the inside while the outside still looks fine.
Hinge the roll, do not split it in two. The crumb is tight and compact, so a lid cut clean off slides around and takes the filling with it. A hinge holds the whole thing together and lets you press it closed.
Warm the cut faces in the pan for twenty seconds, no longer. These rolls take heat fast. Keep to 6 oz of raw meat per roll, because they are shorter than a standard hoagie and overfilling splits the hinge.
Hinge the roll, do not split it in two. The crumb is tight and compact, so a lid cut clean off slides around and takes the filling with it. A hinge holds the whole thing together and lets you press it closed.
Warm the cut faces in the pan for twenty seconds, no longer. These rolls take heat fast. Keep to 6 oz of raw meat per roll, because they are shorter than a standard hoagie and overfilling splits the hinge.