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