UBS In Person Cooking Class: Provolone & Pepper Cheesesteaks

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Philly Cheesesteaks

Makes 2 sandwiches

Leah Colins

1 pound (454 g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)

1 tablespoon (15 ml) vegetable oil or other neutral oil

1/2 medium yellow onion (4 ounces; 114 g), cut into 1/4-inch dice

8 thin slices provolone cheese (about 6 ounces; 160 g), 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

1/8 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

1. If using a whole steak, trim and cut steak crosswise with grain into roughly 3-inch wide sections, then set on large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2.

1. Using a sharp knife, shave steak as thin as possible on a biased angle against the grain. Mound shaved meat on cutting board and chop coarse with knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced.

1. Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and heat until just smoking. Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue to cook, stirring frequently to move and pull apart the meat slices until meat and onions are browned and meat is no longer pink, 2 to 4 minutes.

1. Stir in torn provolone cheese, Parmesan cheese (if using), salt, and pepper. Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes. Turn off heat. Divide mixture into 2 individual portions the length of the rolls. Shingle 2 slices of Provolone cheese over each portion. Cover and let cheese melt, about 1 minute.

1. Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip meat into roll to create a filled sandwich. Serve immediately.