Philly cheesesteak

Step 1: Wrap the 1 ½ lb ribeye steak and freeze for 40 minutes, then slice it as thinly as you can across the grain.

Step 2: Heat 1 tbsp of 1 tbsp vegetable oil on a large griddle or frying pan over a medium heat and fry the 2 onions for 10 minutes, until soft and golden. Push to one side.

Step 3: Turn the heat to high, add the rest of the 2 tbsp vegetable oil and the beef in one layer, season with 1 tsp salt and ½ tsp black pepper and cook for 2–3 minutes, chopping it with two spatulas, until no pink remains. A common mistake is crowding a cold pan, which stews the meat grey; cook in two goes if needed.

Step 4: Mix the onions into the beef, divide into 4 long piles and lay 2 slices of 8 provolone or mild processed cheese slices over each. Cover with a lid or upturned tin for 1 minute until the cheese melts.

Step 5: Lay one of the open 4 long soft hoagie rolls over each pile, slide a spatula underneath and flip the whole thing into the roll. Add 4 tbsp fried green peppers or pickled cherry peppers if you like and eat hot.