Cheesesteak sandwich with steak and melted cheese

Ingredients:

• 0.9 kg thin slices of steak, such as ribeye or sirloin
• 2 tablespoons grape seed oil
• 2 cups thinly sliced ​​onion
• 4 tbsp unsalted butter, softened
• 4 sub sandwich buns 22 cm long.
• 12 thin slices provolone cheese

Preparation:

1. In a large skillet or on a grill pan, heat the oil for 1 minute, then add the onion, 1 tablespoon of salt, and 1 teaspoon of black pepper. Cook, stirring constantly, until golden brown, 5-6 minutes. Remove from heat and keep warm.
2. Brush the insides of the split buns with softened butter and fry, butter side down, in a skillet until golden brown, 1-2 minutes. Add the raw steak to the pan, season with salt and pepper. Briefly sear, breaking the meat into small pieces with two metal spatulas. Add the onion and fry for 2 minutes.
3. Divide the meat into four piles and top each pile with three slices of provolone cheese. Continue cooking until the cheese is melted (cover with a lid and add a little water to the pan if necessary). Top each pile with a toasted bun and slide a spatula under the meat to lift it and the bun.