Philly Cheesesteak

1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)1 tablespoon (15ml) vegetable or other neutral oil

½ medium yellow onion (4 ounces; 114g), cut into ¼-inch dice

8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole

2 tablespoons grated Parmigiano-Reggiano cheese (optional)

1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

⅛ teaspoon freshly ground black pepper

Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hinge

Directions at seriouseats.com

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