10 LEVELS OF CHEESESTEAK

Heat vegetable oil in a skillet over medium-high heat.

Add diced onion and cook for 3–4 minutes until softened and lightly caramelized.

Add thin sliced beef and cook for 4–5 minutes until browned.

Reduce heat to low and sprinkle mozzarella cheese over the beef mixture.

Cover for 1 minute until the cheese melts completely.

Transfer filling into warmed rolls and serve hot.

For the Filling

Heat oil in a cast iron skillet over medium-high heat.

Add onion and bell pepper and cook for 5–6 minutes until softened.

Push vegetables to one side and add shaved beef.

Cook beef for 3–4 minutes, chopping with the spatula as it cooks.

Season with salt and black pepper.

For the Assembly

Split the hoagie rolls and lightly scoop out some interior bread to create a cavity.

Add Cheese Whiz to the inside of the rolls or place American cheese over the beef to melt.

Fill each roll with the beef mixture.

Wrap tightly in foil and rest for 3–5 minutes before serving.Heat vegetable oil in a skillet over medium-high heat.

Add diced onion and cook for 3–4 minutes until softened and lightly caramelized.

Add thin sliced beef and cook for 4–5 minutes until browned.

Reduce heat to low and sprinkle mozzarella cheese over the beef mixture.

Cover for 1 minute until the cheese melts completely.

Transfer filling into warmed rolls and serve hot.

For the Marinade

Combine soy sauce, Worcestershire sauce, garlic powder, and onion powder in a small bowl. Whisk until homogenous.

For the Chicken

On a baking sheet, dry brine chicken thighs with salt and let it sit at room temperature for 20 to 30 minutes before searing.

Slice the onion and bell pepper.

Heat skillet over medium-high heat and sear chicken for 4–5 minutes per side.

Allow chicken to rest for 5 minutes, then slice thinly. Set aside.

For the Fillings

Cook onion and bell pepper in oil until softened.

Add sliced chicken and marinade then toss together.

For the Assembly

Top with cheese, kill the heat, and cover allowing the cheese to melt.

Transfer to rolls, wrap in aluminum foil, then serve after 5 minutes.

Place skirt steak in the freezer for 45–60 minutes until very firm but not frozen solid.

Using a mandoline or sharp knife, slice very thinly against the grain.

Season lightly with kosher salt.

For the Filling

Cook onions on a hot griddle until softened and lightly browned.

Add sliced beef and cook for 1–2 minutes over high heat.

For the Assembly

Top beef with cheeses and allow to melt.

Transfer to rolls and serve hot.

Cook onions on griddle until softened and caramelized.

Add ribeye and cook rapidly over high heat while chopping finely.

Mix onions into beef.

Top with cheese and allow to melt fully into meat.

Pile into rolls and wrap tightly for 3 minutes before serving.

Combine marinade ingredients in a bowl.

Add sliced beef and marinate for at least 2 hours.

Cook quickly in skillet over high heat until caramelized.

Top with provolone and melt.

Transfer to rolls and top with pickled chilies.

Serve immediately.

Dry brine ribeye roast uncovered in refrigerator for 24–48 hours.

Roast at 275 °F until internal temperature reaches 110 °F.

Cool completely and slice very thin.

Simmer bones, onion, and water for 1–2 hours to create broth.

Heat broth to a gentle simmer.

Briefly sear beef slices, then dip in broth to finish cooking.

For the cheese sauce, heat milk and sodium citrate, then melt in cheeses until smooth.

Toast rolls lightly.

Layer cheese sauce, pepper relish, and hot beef into rolls.

Wrap tightly and rest 5 minutes before serving.