Homemade “Philly” cheesesteak. You should never have left over prime dry-aged ribeye, but if you do, this is what you should do with it. As much as I love a real cheesesteak, it’s hard for them to compete with one like this made with a very high quality steak, slow cooked onions, and good Gruyere. It’s easy too. Just slow cook or very slowly sauté the onions in a nonstick pan until caramelized. Add the ribeye which you’ve sliced thinly against the grain. Once the ribeye is browned, move everything into a rectangle roughly the size of your sliced open bread and top with thinly sliced cheese. Press the bread down on top and let cook for a minute to melt the cheese and warm the bread. Use a spatula to get everything out of the pan in one piece. So good.