CHEESESTEAK SANDWICH
Serves: 2 1 1/2 tsp (7.5 mL) kosher salt 1 1/2 tsp (7.5 mL) black pepper 2 (8-inch/20-cm) baguette portions (don't use the pointy ends) or 2 sub rolls
4 tsp (20 mL) unsalted butter, softened
1 medium yellow onion sliced 1/4 inch (6 mm) thick 2-inch (5-cm) piece jalapeno, thinly sliced, or more (or none) to taste
1 lb (454 g) shaved beef rib-eye (ask your butcher to do this) About 12 thin slices of provolone picante cheese
1. In a small bowl, combine salt and pepper. Halve the baguettes lengthwise but not all the way through. Spread butter over each interior side.
2. Heat a stainless-steel or castiron skillet (not non-stick) over high heat for 2 minutes. Working in two batches, open the rolls and toast them, buttered sides down, until golden, 60-90 seconds. (Press down on the rolls with a metal spatula if need be, so the entire surface gets toasted.)
3. Lightly toast the other side for about 30 seconds. Transfer each roll open-faced to a plate; leave the skillet over the heat.
4. Add onions to the skillet in two piles and top with jalapeno. Drape half the meat over each pile and season with salt and pepper. Allow steam from the onions to cook the meat until nearly well done, using the end of a metal spatula to spread the piles out wider, about 2-3 minutes.
5. Then use the spatula to flip each pile and cook any remaining pink out of the meat, about 1-2 minutes. (If you like the steak chopped up, use the spatula to do that here.)
6. Drape half the cheese over each pile and let it melt, 1-2 minutes, using the spatula to combine the meat, cheese, onions and jalapeno.
7. Spread cheesesteak filling evenly over the rolls. Cut the cheesesteaks in half with a serrated knife and serve.