Philly cheesesteak with onions

Peel the onions and the garlic. Put the ribeye on a plate in the freezer for about 20 min to firm it without freezing through. Then slice across the grain into very thin strips about 1 mm thick. During this chilling time dice the onion and crush the garlic. Mix all the garlic with all the softened butter. Split the rolls without cutting completely through, adapting pieces to the planned quantity, and spread all the garlic butter on the cut sides. Toast cut-side down in a large dry skillet for about 3 min until lightly golden, then set aside.

Heat 15 ml oil in the skillet and cook the onion over medium heat with 1 g salt for about 15 min, stirring, until tender and golden. Transfer to a bowl. Increase the heat and use the remaining 15 ml oil to sear the beef in a thin layer, dividing it between batches. Brown for about 2 min without stirring, then turn, add the remaining 3 g salt and all the pepper and cook for about 2 min until the strips are cooked through. Return all the onions and gather the meat into piles suited to the pieces of bread.

Divide all the provolone over the hot meat piles. Turn off the heat and cover for about 2 min just to melt the cheese. Spread all the mayonnaise over the toasted cut sides. Slide each meat, onion and cheese pile into the bread with a spatula, collecting all the pieces from the pan. Serve immediately. Cut the sandwiches into smaller pieces to share portions if needed.