2 pounds chuck blade steak sliced against the grain to about quarter inch thick
1 item sweet onion diced
1 slice provolone cheese
1 slice white American cheese
1 loaf hoagie bread
to taste spread mayonnaise
to taste sprinkle salt
to taste sprinkle sesame seeds
Equipment
stand mixer
parchment paper
baking sheet
plastic wrap
wire rack
razor
platcha or large cast iron pan
wooden spoon or metal spatula
Directions
In a bowl, combine 1 cup (240 milliliters) of 95°F whole milk, 2 teaspoons (8 grams) of instant yeast, and 2.5 tablespoons (33 grams) of granulated sugar.
In a separate bowl, whisk together 3 cups (450 grams) of all-purpose flour and 1 teaspoon (3 grams) of fine sea salt.
Transfer the flour mixture to the bowl of a stand mixer.
Turn the mixer on medium-low and pour in the yeast mixture.
Add 2 whole eggs to the mixture.
Pour in 0.25 cup (58 grams) of vegetable oil and mix until smooth.
Knead until combined and starting to smooth out.
Add 0.25 cup (58 grams) of softened unsalted butter and allow it to fully incorporate until you have a smooth and supple dough.
Knead for about five minutes.
Roll the dough into a rough ball and place it in a separate greased bowl.
Cover with plastic wrap and let rise for one hour.
Turn the dough onto a work surface and cut it into six even pieces, about 145 grams each.
Roll each piece into a light ball.
Cover with a damp towel and let rest for 10 minutes.
Roll each ball into a 7-inch log, tapering the ends.
Place on a parchment-lined baking sheet and repeat with the remaining pieces.
Cover with a towel and let proof for 25 minutes at room temperature.
Gently brush with egg wash made of one beaten egg and a splash of water.
Top with a light sprinkling of sesame seeds.
Lightly slash with a razor, about a quarter inch deep.
Bake at 375°F for 13 to 15 minutes or until golden brown.
Cool completely on a wire rack.
Slice 2 pounds of chuck blade steak against the grain, no more than a quarter inch thick.
Freeze the meat for about 25 minutes before slicing for thinner cuts.
Split the hoagie leaving a little bit of a back piece attached.
Smear both sides with mayonnaise.
Heat a platcha or large cast iron pan over medium-high heat.
Coat the pan with just enough oil to coat the bottom.
Add 1 diced sweet onion and salt to taste.
Cook until barely beginning to soften and get some color.
Add all the beef to the pan and spread it out.
Sear for about two minutes or until it starts to get some browning.
Flip the meat and repeat on the other side.
Chop the meat with a wooden spoon or metal spatula, tossing the meat and the onion together to incorporate evenly.
Gather one-sixth of your meat in a mound roughly the shape of your bread.
Layer with one slice of provolone and one slice of white American cheese.
Once the cheese is melted, pick up the meat with a spatula and load it onto your sandwich.