An iconic urban sandwich featuring paper-thin sliced ribeye steak, caramelized onions, and melted cheese on a long hoagie roll.
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Heat oil on a flat-top griddle or large skillet over medium-high heat.
Add onions and cook until deeply caramelized and sweet.
Push onions aside and add the shaved ribeye, chopping it with spatulas as it cooks.
Season with salt and pepper, then mix the caramelized onions into the cooked meat.
Divide the meat mixture into 4 portions on the griddle. Lay 2 slices of provolone over each portion to melt.
Place a split hoagie roll upside down over the melted cheese and meat. Use a spatula to scoop the entire assembly, flipping it over.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
