For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. Half a kilo of shaved rib eye with fried onions, peppers and melted provolone, stuffed into a long French roll.
Freeze the steak for 30 minutes, then slice it as thinly as you can. Season with the salt and pepper.
Melt half the butter in a large cast-iron skillet over medium heat and cook the onion and pepper, stirring, until soft and golden, about 8 minutes. Push to the side.
Turn the heat to high, add the rest of the butter and the steak and sear for 2 to 3 minutes, chopping it with two spatulas, until browned and it reaches 63°C (145°F).
Mix the steak with the onions and peppers, shape it into a long pile the size of the roll and lay the provolone over the top. Cover for 1 minute to melt.
Split the roll, spread with mayo and toast cut side down for 30 seconds.
Slide the roll over the cheesy steak, flip it all over with a spatula and serve.
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Photo: JoshBerglund19, Wikimedia Commons, CC BY 2.0
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