Philly Cheesesteak

Slice the partially frozen ribeye steak as thinly as possible.

Heat oil on a griddle or large skillet over medium-high heat. Add the diced onions and cook until soft and lightly golden brown, about 5-7 minutes.

Add the shaved steak to the griddle next to the onions. Season generously with salt, pepper, and garlic powder.

As the steak cooks, use two spatulas to chop it into small pieces.

Once the steak is cooked through, mix it with the cooked onions.

Divide the steak and onion mixture into three equal portions on the griddle.

Top each portion with American cheese, followed by torn pieces of Fontina and Taleggio cheese.

Use a kitchen torch to melt the cheese, or simply let it melt from the heat of the griddle.

Place an open hoagie roll face down over each portion of meat and cheese.

Cover the sandwiches with a lid or another pan to allow the rolls to steam for a couple of minutes.

Use a spatula to scoop each cheesesteak into its roll.

Tightly wrap each sandwich in parchment paper and let it rest for a few minutes to steam further.

Unwrap, slice in half, and serve immediately.