Lighter Philly Cheesesteak

What you need

For the whole recipe · 4 sandwiches

• 1½ lb (680 g)
  lean top round steak, weighed raw after trimming visible fat, thinly sliced across the grain
• 1 large (200 g)
  yellow onion, thinly sliced
• 4 oz (112 g)
  Cooper Sharp White cheese, weighed and divided into four 1 oz (28 g) portions
• 4 small (70 g each; 280 g total)
  hoagie rolls, split lengthwise; estimate assumes about 190 calories and 6 g protein per roll
• 2 tsp (9 g)
  canola oil, divided
• 1 tbsp (16 g)
  reduced-sodium soy sauce
• ¼ tsp (0.5 g)
  black pepper
• 1–2 tbsp, as needed
  water, to soften the onions

Weigh meat, fish, and vegetables before cooking. Rice is weighed cooked. Gram weights are the basis of the estimates; cup sizes and produce sizes vary.

At the Weber griddle

Allow about 30–35 minutes, with preheating during prep. A smaller griddle may need extra batches.

1. Prepare and portion.Ask the butcher to slice the top round about ⅛ inch thick across the grain, or thinly slice it at home while cold. Pat the beef dry. Slice the onion, split the rolls, and weigh four 28 g portions of cheese. Keep raw beef and its utensils separate from the bread and other ready-to-eat food.
2. Set up two heat areas.Preheat a clean, well-seasoned Weber griddle according to your model’s instructions. Use medium-high heat for searing the steak and medium to medium-low heat for onions, bread, and melting cheese.
3. Brown the onions.Spread 1 teaspoon of oil on the medium-heat area. Add the onion and cook for about 8–10 minutes, turning occasionally, until softened and golden. If it catches before softening, lower the heat and add a small splash of the measured water. Transfer to a clean bowl.
4. Sear the steak in batches.Divide the remaining teaspoon of oil between two batches. Spread the beef on the hotter area in one uncrowded layer. Leave it still for 60–90 seconds to brown, then turn and separate the strips. Continue cooking, usually 3–5 minutes total per batch. Check several of the thickest strips with a thin-tip thermometer inserted from the side, keeping the probe off the metal; they must reach at least 145°F. Transfer each batch to a clean plate and rest for at least 3 minutes. Times vary with thickness and griddle heat.
5. Toast the rolls.While the steak rests, place the rolls cut-side down on a clean medium-low area for 30–60 seconds, just until lightly toasted. No butter or extra oil is needed. Move them to serving plates.
6. Combine and melt.After both batches have rested, use a clean spatula to combine the steak and onions on the medium-low area. Add the soy sauce and pepper and toss for about 30 seconds. Form four equal piles and spread one 28 g portion of cheese over each. Cover briefly with a heat-safe griddle dome, about 30–60 seconds, until the cheese softens.
7. Fill four sandwiches.Lift one steak-and-onion pile into each toasted roll and serve promptly. Each sandwich gets one quarter of the beef, onions, cheese, oil, and sauce.