Philly Cheesesteak

Step 1

Thinly shave partially frozen beef, using a mandoline slicer. You can use a sharp knife but a meat slicer makes incredibly thin steak shavings!

Step 2

Add the beef marinade to the shavings and let it sit for 20 minutes.

Step 3

Meanwhile, preheat the griddle over high heat and dice the onions.

Step 4

Sautee the onions in 1 Tbsp of oil just until it chars (1 minute.) I like to leave little bits of onion white for some texture. Remove onions with a long grill spatula and set aside.

Step 5

Slice the bread rolls 3/4 through and place face down onto the same hot griddle. Toast for 15-30 seconds and set toasted bread aside onto a large tray.

Step 6

Drain the beef from the marinade (do not wash) and cook in 3 Tbsp of oil over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned (about 10 minutes.)

Step 7

Turn off the heat and arrange the beef into 6 portions. Top with cheese and allow it to sit until the cheeses melt (1-2 minutes.) This can be done in batches on a low setting if needed.

Step 8

Scoop Philly cheesesteaks into the toasted bread rolls and top with the onions. Serve with ketchup or horseradish sauce.