Superbowl Eats: Philadelphia Eagles edition

Philadelphia is known for its rabid sports fans and its love of sandwiches. After pelting Santa Claus with snowballs after an Eagles loss in the sixties, you can guarantee a lot of cheesesteaks were consumed afterwards. According to legend, the famous sandwich was created in the early 1930s by Pat and Harry Olivieri. The two brothers owned a hot dog stand, and one day, they decided to make a sandwich made with chopped beef and grilled onions. After a cab driver saw the sandwich and asked for one, he suggested the Olivieris quit selling hot dogs and make sandwiches instead. As Philadelphians hope Jalen Hurts' arm and the Eagles' running game can lead the city to another Superbowl victory, celebrate with cheesesteak of your own. It may not be an authentic one from the City of Brotherly Love, but it will lessen your chances of getting assaulted by a Philly fanatic.

Ingredients

454 g ribeye steak
28 g butter
30 mL olive oil
8 slices mild provolone cheese or warmed Cheez Whiz
4 submarine sandwich rolls
1 large onion, diced
1 garlic clove, pressed
salt and black pepper, to taste
fresh thyme, chopped

1. Place the steak in the freezer for about 10 minutes until it gets very cold but not frozen solid. Trim off any large pieces of fat, then slice the steak as thin as possible with a sharp knife. Season the meat with salt and pepper.
2. In a small bowl, mix together the butter with the pressed garlic. Slice the sandwich rolls 3/4 of the way through with a serrated knife. Spread the garlic butter onto the cut sides of the buns. Toast the buns on either a large skillet, a flat cooktop or griddle on in the oven on medium heat until they are golden brown then set them aside.
3. Heat in a large skillet or griddle half of the olive oil. Add the onions and season with salt and pepper. Cook for about 12 to 15 minutes, stirring occasionally until the onions have softened and start to caramelize around the edges. Transfer the onions to a bowl once they're done.
4. Add the remaining oil to the skillet and increase the heat to high. Spread the thinly sliced steak in the skillet in an even layer. Let the meat brown for a couple of minutes undisturbed then flip and season with salt and  pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
5. Turn heat down to low on the steak, then add the provolone slices on top of the steak mixture (if that's the cheese you plan to use) and let the cheese melt. Stir to combine, once the cheese has melted.
6. Scoop the cheesesteak mixture into the toasted sandwich rolls. If you are using warm Cheez Whiz, drizzle the cheesesteaks with it. Sprinkle fresh thyme over top and serve warm.