Cheesesteak

Instructions

1. Wrap the 150 g of ribeye and put it in the freezer for 30 minutes, until firm at the edges but not frozen solid. Slice it against the grain as thinly as you possibly can, almost shaved, then pile the slices up and chop them roughly two or three times.
2. Put a large heavy frying pan or flat griddle over medium-high heat and add 1 tbsp of neutral oil. Add 0.5 thinly sliced onion with a pinch of salt and cook, stirring now and then, for 6-8 minutes until soft, slumped and golden at the edges. Push the onions to one side of the pan.
3. Spread the chopped beef in a thin layer over the clear side of the hot pan and leave it undisturbed for 1 minute to catch some colour. Then chop and turn it with the edge of a stiff metal spatula for 2-3 minutes, until the meat is broken into short shreds and just cooked through with no pink showing, do not dry it out.