United States
Thinly sliced beef, softened onion and melted provolone in a long roll.
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Extra provolone is shown; keep the measured quantity below or adjust to taste.
5 clear steps
Tips, changes and questions from people who cooked this recipe.
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Keep beef refrigerated while slicing it very thinly across the grain. Prepare onion and split the roll before heating the pan.
Cook onion in half the oil over medium heat until softened and lightly golden, about 5–7 minutes. Move to one side or a clean bowl.
Increase heat, add remaining oil and sear the thin beef in small batches. Stir and turn until no raw surfaces remain; whole-cut beef should reach 63°C / 145°F with 3 minutes rest before serving.
Return onion, mound the cooked beef, top with provolone and cover briefly until melted. Remove from heat and rest the cooked beef for at least 3 minutes before filling the roll and serving.
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