Philly Cheesesteak

Steps

1. 1
   Freeze the steak for 30–40 minutes until firm but not hard, then slice it across the grain as thinly as you can, 2 mm or less. Slices this thin cook in a minute and stay tender.
2. 2
   Heat 1 tbsp of the oil in a large frying pan or on a griddle over medium heat and cook the onions with a pinch of salt for 12–15 minutes, stirring, until soft and golden. Tip them onto a plate.
3. 3
   Turn the heat to high, add the remaining oil and spread the steak out in one layer, in two batches if needed. Season with salt and pepper and sear for 1 minute without moving it.
4. 4
   Turn the meat and chop it into small pieces with two spatulas, cooking for 1–2 minutes more until no pink remains.
5. 5
   Mix the onions back in and shape the meat into 4 long piles, each the length of a roll.
6. 6
   Lay two slices of provolone over each pile and cover the pan for 30–60 seconds, until the cheese melts.
7. 7
   Split the rolls lengthways without cutting all the way through, lay each open roll over a pile, slide a spatula underneath and flip the filling into the roll in one move. Serve at once.