Makes 6 to 8 sandwiches.
1½ pounds rib-eye steak, sliced wafer-thin
1 sweet onion, sliced
1 bell pepper, sliced
1 Serrano chile, halved and sliced (optional)
6 to 8 slices favorite cheese (I like provolone) or 1 cup warmed Cheez Whiz
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 teaspoon garlic powder
2 tablespoons vegetable or peanut oil
Mayo or condiment of your choice is optional
6 to 8 Hoagie rolls
• Add oil and allow to heat about a minute.
• Lay the steaks flat on the surface 30 seconds to a minute, then flip and begin chopping with a sharp, metal spatula — or two if you want to be authentic. Continue chopping and stirring another minute; season with salt, pepper and garlic. Stir briefly, then set aside.
• Saute sliced onion and peppers in remaining oil, no more than a minute, then group together to form a flat mound. Place the meat on top of the mound and the cheese on top of the meat. Let warm until the cheese melts and integrates.
• Slice and toast the requisite number or hoagie rolls. Add mayo or condiment of your choice. Carefully slide a spatula, or two, under the onions and lift enough to fill one sandwich. Slide the filling into the bun, making sure the cheese stays on top.
• Eat with care and plenty of napkins.
• Source: Dave Cathey.