1ribeye steakor round steak or sirloin, about 1 pound
½large white onionthinly sliced (or 1 small white onion)
salt and freshly ground black pepperto taste
2Tablespoonsgarlic butteror 2 Tablespoons butter, ½ clove garlic, minced, and ½ teaspoon parsley
3-4ouncesprovolone cheese slicesor American cheese slices
Place steak in the freezer for 30-60 minutes (to make slicing easier).
Meanwhile, in a medium skillet, add butter and onions. Cook on low heat, stirring occasionally, until golden brown*. Set aside.
Remove beef from the freezer and slice thinly. Season with salt and pepper.
Heat skillet or griddle on medium. Meanwhile, cut rolls in half, not cutting all the way through, so they stay attached. Slather each bun with half of the garlic butter. Grill buttered side of rolls until golden (or broil). Set aside.
Turn heat on skillet or griddle to high. Add oil to hot pan. Once oil is shimmering, add beef. Saute until browned, about 2-4 minutes. Turn heat to low, add onions, and stir to combine.
In the skillet, divide beef in half, and top each with half of the sliced cheese. If possible, add a lid overtop. Leave until cheese begins to melt, about 1 minute. Place open rolls over top of melted cheese. Put a large spatula under the meat and flip the rolls over. Serve hot.
*Once onions are getting soft, can add 2 small green bell peppers (sliced), and/ or sliced mushrooms.