Shaved Beef Steak Sandwiches

1. Make the garlic mayo. In a small bowl, stir together the mayo, Dijon, grated garlic, lemon juice, and a pinch of salt. Refrigerate while you cook.

2. Brown the onions (quick and sweet). Heat a large skillet over medium to medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced onion with a pinch of salt. Cook 8 to 10 minutes, stirring often, until soft and deeply golden. If the pan starts to scorch, lower the heat and add a splash of water to loosen the browned bits.

   Optional slow version: For truly caramelized onions, cook on low for 30 to 45 minutes, stirring occasionally, until jammy and deep brown.

   

3. Move onions out, then sear the beef. Transfer the onions to a plate (this keeps them from burning when the heat goes up). Turn heat to high. Add remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Add shaved beef in an even layer. Sprinkle with salt, pepper, smoked paprika, onion powder, and red pepper flakes if using. Let it sit 45 to 60 seconds so it can brown.

   Pan size note: If your skillet is crowded, sear the beef in two batches so it browns instead of steaming.

   

4. Toss briefly, then glaze. Add the onions back to the skillet and toss with the beef. Cook another 1 to 2 minutes until mostly cooked through. (A little pink is fine, it will finish under the cheese.) Add garlic and Worcestershire, stir 20 seconds, just until fragrant. Pour in beef broth and scrape up the browned bits. Cook 30 to 60 seconds until the liquid reduces and coats the meat. Taste and adjust salt if needed (some shaved steak is pre-seasoned depending on the package).

5. Melt the cheese. Reduce heat to medium-low. Divide the beef mixture into 4 piles. Top each pile with 2 slices provolone. Cover the skillet for 1 to 2 minutes until the cheese melts.

   

6. Toast the rolls. Lightly toast the hoagie rolls. You can do this in a separate pan, under the broiler for 1 minute, or cut-side down in the skillet after the beef comes out.

7. Assemble. Spread garlic mayo on both sides of each roll. Use a spatula to scoop each cheesy pile into a roll. Serve immediately while it is hot and melty.

   

Matt’s small-but-mighty tip: If your shaved beef is clumped, separate it with your fingers before it hits the pan. The more contact with the skillet, the more crisp edges you get.