As I've gotten older and cook more and more, I have truly realized the only thing that separates an average person from making as good or better than restaurant food is time and with certain recipes, some special equipment. Luckily, I have both 😅. Got a baking steel at the end of last year and have been making amazing NY style pizza and decided to try my hand at some overnight seeded rolls following Charlie Andersons "Ultimate Cheeseteak Roll" video. They came out AMAZING and my apartment smelled so good. So for the sandwich, in a pot I caramelized about four medium yellow onions in a stick of butter until sweet but keeping some texture. I had a thick bone in ribeye in my freezer I needed to use so I used my deli slicer to slice it thin and seared and chopped on a griddle until done, added the onions, hot cherry peppers and a mix of Boars Head white American and sharp white cheddar. Gave the rolls a side cut, stuffed the meat in, wrapped in foil and devoured. Store bought rolls (even Amarasso) are ruined for me now. Best steak I've made, could barely finish one.   submitted by   /u/hoeface_killah [link]   [comments]