Cheesesteak

1: Place flank steak in the freezer for at least 30 minutes to firm it up for easier slicing.

2: Once partially frozen, slice the steak very thinly against the grain for tenderness.

3: Sauté onions with a pinch of salt until soft and caramelized, about 8–10 minutes; remove and set aside.

4: In the same pan, heat another splash of oil over high heat and add the thinly sliced steak in a single layer; season with salt and pepper.

5: Let the steak sear briefly, then stir and cook until just browned (about 2–3 minutes, don’t overcook).

6: Add the cooked onions back in and mix well; lower heat, lay cheese slices on top, and cover with a lid for about 30 seconds to melt the cheese.

7: Use a spatula to scoop the cheesy steak mixture into warm toasted hoagie rolls.