Philly Cheesesteak

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  2 lbs Beef Ribeye, Boneless
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  1.8 tsp 1¾ teaspoons kosher salt
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  1 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  4 tbsp Mayonnaise, Regular
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  1 Garlic(3g)
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  4 tbsp Butter
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  4 Bread, French Or Hoagie Roll(228g)
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  8 Cheese, Provolone(224g)

Instructions

1. 1Slice the boneless ribeye steak thinly (about ¼ inch thick) against the grain. Heat the vegetable oil in a large cast iron skillet over high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, add the beef and cook undisturbed for 2 minutes until browned on the bottom, then stir and cook for 2 minutes more until cooked through with no pink remaining. Transfer to a plate.
2. 2Reduce heat to medium. Add the sliced onion to the same skillet and cook, stirring often, for 7–8 minutes until deeply browned and softened.
3. 3While the onion cooks, combine the mayonnaise and fresh garlic in a small bowl. Spread the salted butter on the cut sides of each bread roll.
4. 4Return the cooked beef to the skillet with the onions and stir to combine over medium heat for 2–3 minutes until warmed through. Remove from heat and lay the provolone cheese in a single layer over the beef and onion mixture. Cover the skillet for 1–2 minutes until the cheese is fully melted and glossy.
5. 5Spread 1 tablespoon of the garlic mayo on the cut side of each toasted bread roll.
6. 6Divide the beef and cheese mixture evenly among the 4 bread rolls, piling it generously on each one.
7. 7Serve immediately while the cheese is still warm and melted.