Chicago style cheesesteak sandwich

Ingredients:

• 1 tbsp + 2 tsp vegetable oil
• 2 ribeye steaks, 220g each, bone-in, at room temperature
• Granulated garlic, to taste
• 3/4 cup ricotta
• 0.5 cups grated white cheddar (about 60 g)
• 0.5 cup grated provolone cheese (about 60 g)
• 1 medium onion, halved and thinly sliced
• 4 fresh sub sandwich buns, split on the side and opened like a book
• 1 cup hot giardiniera (homemade or store-bought), pureed in a food processor

Preparation:

1. Heat a little vegetable oil in a cast-iron skillet over high heat until very hot. Season the steaks on both sides with granulated garlic, salt, and black pepper. Reduce the heat to medium-high and place the steaks in the skillet, making sure they are not touching. Cook until the steaks are browned, about 4 minutes.
2. Flip and cook until medium-rare, about 4 minutes. Set aside, cover loosely with foil, and let rest. Combine the ricotta, cheddar, and provolone in a bowl and set aside.
3. Heat vegetable oil in a large nonstick skillet over medium heat. Add the onion and season with salt and pepper. Cook until soft and golden, about 10 minutes. Set aside. Thinly slice the steaks and set aside.
4. Arrange the onions in four mounds. Top each mound with a quarter of the cheese mixture, a quarter of the ribeye steak, and an open-faced bun. Grill until the cheese is melted. Lift each portion with a spatula, flip, top with the giardiniera, and serve.