Philly Cheesesteak

• 160 g raw Sirloin steak (5.6 oz raw)
• 80 g raw Onion (2.8 oz raw)
• 60 g raw Green bell pepper (2.1 oz raw)
• 5 g Vegetable oil (1 tsp)
• 0.8 g Salt (⅛ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 0.5 g Garlic powder (⅛ tsp)
• 30 g Provolone cheese, sliced (1.1 oz)
• 80 g (1 hoagie roll) Hoagie roll

You'll need: Large frying pan or griddle, 2 spatulas, Sharp knife, Cutting board, Plate.

Method

1. Slice the steak paper-thin

   Put the steak in the freezer for 10 minutes so it firms up. Meanwhile, slice the onion and green pepper thinly. Slice the firm steak across the grain as thinly as you can. Then scrub the board, knife and your hands with soap before you touch anything else.

   Half-frozen steak is the trick. It lets you cut slices thin enough to see the knife through.

2. Soften the onion and pepper

   Heat half the oil in the pan over medium-high heat. Cook the onion and pepper with a pinch of the salt for 5–6 minutes, until soft and browned at the edges. Push them to one side.

   Let the onion catch a little color. Browned onion is half the flavor of a cheesesteak.

3. Sear the steak

   Turn the heat to high and add the rest of the oil and the steak. Season with the rest of the salt, the pepper and garlic powder. Cook for 2–3 minutes, chopping and turning it with the two spatulas, until browned with no pink left, 63°C (145°F) or hotter, then mix it with the onion and pepper.

   Thin steak cooks in seconds. Pull it as soon as the pink is gone or it toughens.

4. Melt the cheese and fill the roll

   Turn the heat to low and gather the filling into a log the length of the roll. Lay the provolone on top. Open the roll and set it face down over the filling for about 1 minute so the cheese melts and the bread warms. Slide the spatula under and flip it all into the roll.

   Steaming the roll on top of the filling is the classic shop trick, and it melts the cheese into the meat.

Swaps

• Provolone → Reduced-fat cheddar, same weightSharper and a bit lower in fat.
• Sirloin steak → Chicken breast, sliced thinA chicken cheesesteak. Cook to 74°C (165°F).