patty and then i hit it with a generous pinch of salt and then a bunch of coarsely ground black pepper like a lot of pepper now i'm going to sear this beef on the first side for about NUMBER_TOKEN seconds in total or until the bottom has gotten a good crusty sear like this using my spatula i'm going to flip the beef over to get some different beef touching the pan and then i'm going to turn the heat all the way down to low from there i'll toss one of my hokies into my hot oven and get that toasted up while i finish everything else and then in goes a few spoonfuls of onions i'll say two tablespoons is what i like but more isn't bad by any means and from there i'm going to gently cook this beef on low heat stirring constantly we're doing the second half of this process over low heat to avoid drying out the beef when beef is shaped thin it can get pretty leathery pretty fast so i'm gently cooking this for NUMBER_TOKEN to NUMBER_TOKEN more seconds or so or until there is barely any pink left once we're there i'm gonna add in two slices of good old white american cheese product right on top using my spatula i'm gonna break that up and give everything a nice toss toss to get the cheese mixed in so it can start to get gooey after about NUMBER_TOKEN seconds the cheese and the meat are now fully bonded together forever into the thing that we call cheesesteak to build this sandwich i'm gonna grab my hot hoagie out of the oven and then immediately put down two thin slices of provolone cheese next while this meat and cheese is still very hot i'm gonna layer that right on top of the provolone so that it can start to get melted and notice that this meat and cheese looks very juicy still that's thanks to cooking the beef so gently during the second half to finish this little baby i'm gonna wrap it up very tightly with a long piece of parchment paper parchment is useful because it does a lot more than just contain the sandwich it actually unifies everything inside by mushing it together and it brings some much needed structural integrity to an otherwise very sloppy sandwich when i cut into it you can see that the beef cheese and onions have all become one thing and they look super juicy and savory and beefy what i love about this style of cheesesteak is that it requires almost no prep and can be made by literally anybody my dad comes to mind because he basically doesn't cook but loves bombing his guts with various types of meat and cheese he drove a hundred miles to go to a portillos to get cheese fries and an italian beef combo sandwich what an absolute hero so to make a version of the sandwich that i think has more flavor we need to dial up the quality of the beef for that i've got two options the one on the right here is two pounds of NUMBER_TOKEN day aged hand cut sirloin stick i got this stuff from my butcher friend chris balliard he is the owner of ballyard's medium provisions here in st louis they do whole animal butchery there and their product is really special and of the highest quality i'll throw a link in the description to this shop because if you live in the st
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