Philly Cheesesteak with Onions & Mushrooms

1 lb ribeye, shaved paper-thin (freeze 30–45 min, then slice)
1 large onion, sliced thin
8 oz mushrooms, sliced
2 Tbsp neutral oil · 1 Tbsp butter
salt & pepper
4–6 slices provolone (or white American, or a few spoons of Cheez Whiz)
2 hoagie/sub rolls, split

What you need

1 lb ribeye, shaved paper-thin (freeze 30–45 min, then slice)

1 large onion, sliced thin

8 oz mushrooms, sliced

2 Tbsp neutral oil · 1 Tbsp butter

salt & pepper

4–6 slices provolone (or white American, or a few spoons of Cheez Whiz)

2 hoagie/sub rolls, split

Shave the beef. Firm the ribeye in the freezer 30–45 min, then slice as thin as you can against the grain. The thinner it is, the more tender and the faster it sears. Pre-shaved beef from the store works too.
Cook the onions & mushrooms. Heat 1 Tbsp oil and the butter over medium-high. Add the onions and mushrooms with a pinch of salt and cook 7–9 min, until the onions are soft and golden and the mushrooms have given up their water and browned. Push to one side or scoop out.
Sear the beef hard. Turn the heat to high, add the last 1 Tbsp oil, and spread the beef in a thin layer. Let it sear 1 min before you touch it, then chop and toss with a spatula as it browns, 2–3 min. Season with salt and pepper.
Combine & melt the cheese. Fold the onions and mushrooms back through the beef, gather it into two sandwich-size piles, lay the cheese over each, and cover (a lid or a sheet of foil) 1 min to melt.
Toast & fill. Warm the split rolls face-down in the empty pan or under the broiler until just toasted, then scoop each cheesy pile — spatula underneath — straight into a roll. Eat immediately.

Steps — tap one to keep your place

1. Shave the beef. Firm the ribeye in the freezer 30–45 min, then slice as thin as you can against the grain. The thinner it is, the more tender and the faster it sears. Pre-shaved beef from the store works too.

2. Cook the onions & mushrooms. Heat 1 Tbsp oil and the butter over medium-high. Add the onions and mushrooms with a pinch of salt and cook 7–9 min, until the onions are soft and golden and the mushrooms have given up their water and browned. Push to one side or scoop out.

3. Sear the beef hard. Turn the heat to high, add the last 1 Tbsp oil, and spread the beef in a thin layer. Let it sear 1 min before you touch it, then chop and toss with a spatula as it browns, 2–3 min. Season with salt and pepper.

4. Combine & melt the cheese. Fold the onions and mushrooms back through the beef, gather it into two sandwich-size piles, lay the cheese over each, and cover (a lid or a sheet of foil) 1 min to melt.

5. Toast & fill. Warm the split rolls face-down in the empty pan or under the broiler until just toasted, then scoop each cheesy pile — spatula underneath — straight into a roll. Eat immediately.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.