Categories: Sandwiches/Wraps

Ingredients

• 2 tbsp olive oil
• 1 large or 2 medium onions, chopped
• Salt
• A sprinkle of sugar
• 1 1/2 cups chicken stock
• 1 tbsp plus 1 1/2 tsp butter
• 1 tbsp plus 1 1/2 tsp flour
• 2 tbsp white wine
• 1/2 cup whole milk
• Black and white pepper
• 1 1/2 tsp Worcestershire
• 1/2 tsp granulated garlic
• High-heat cooking oil (such as canola or grapeseed)
• 1 lb. boneless rib eye steak, very thinly sliced
• 1 cup shredded sharp provolone
• 4 sub or hoagie rolls
• Chopped parsley, for serving

Directions

1. In a small to medium skillet, heat the oil over medium. Add the onion; season with salt and a sprinkle of sugar. Cook, stirring occasionally, until the onion softens, 12-15 minutes. Add 1 cup stock. Raise heat to medium-high and cook, stirring often, until the liquid absorbs into the onion, about 5 minutes.

2. Heat a large cast-iron griddle or skillet over high.

3. In a small saucepan with a lid, melt the butter over medium to medium-high. Whisk in the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Add the wine, then the remaining 1/2 cup stock. Cook, stirring often, until the sauce thickens a bit, about 1 minute. Whisk in the milk and bring to a simmer; season with salt, black pepper, and white pepper. Whisk in the Worcestershire and granulated garlic. Reduce heat to low and cover to keep gravy hot.

4. Fill a squeeze bottle with high-heat oil. Drizzle the griddle with some oil. Scatter a few slices of steak on the griddle; season. Working in batches, cook, turning and chopping the steak with the side of a metal spatula, until crisp and brown, 2-3 minutes per batch. Transfer the steak to a plate.

5. Add the cheese to the gravy and stir in a figure eight motion until the cheese melts, about 3 minutes. Remove from heat. Pile the steak onto the rolls. Top with the onion, cheese gravy and parsley.

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