Michael B. Jordan finally lands a role in which he doesn't die tragically - on the contrary, he gets to enjoy a Philly cheese steak with his bohemian DJ-girlfriend between bouts. Is it possible to make this delicacy at home, or is it forever trapped on the silver screen?
One 24-ounce boneless ribeye
1 tsp kosher salt
2 Tbsp vegetable oil
4 slices provolone cheese
2 ounces sweet and hot peppers, sliced
2 Tbsp ketchup
2 Tbsp mayonnaise
1 dense, chewy sandwich loaf
Makes 2 cheesesteaks
Salt the ribeye, and place on a wire rack in a sheet pan. Freeze for 30 minutes, or until firm to the touch. With a very sharp knife, slice the ribeye as thin as possible - do not trim off fat.
In a large cast iron skillet, heat oil over medium-high flame, until shimmering. Add half the beef in an even layer - don’t overcrowd the pan. Let beef fry undisturbed for 2-3 minutes, or until browned and crispy. Flip and continue to fry, until evenly browned and crisp. Arrange the beef in a long pile in the center of the pan, and top with cheese, reducing heat to medium-low, until cheese has melted.
Split loaf and dress with ketchup and mayo - top with beef and peppers, cut in half, and serve. Repeat with remaining beef for second sandwich.