Ingredients:

  • 1.5 lbs ground beef (80/20 blend)
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp adobo seasoning
  • 1 large yellow onion, finely diced
  • 8 slices American cheese
  • 4 hero or hoagie rolls
  • 2 tbsp unsalted butter, room temperature
  • 2 cups iceberg lettuce, shredded thin
  • 1 beefsteak tomato, thinly sliced
  • 1/4 cup mayonnaise
  • 2 tbsp ketchup

Instructions:

  1. Heat a cast iron griddle or large skillet over medium-high heat until it begins to smoke slightly.
  2. Place the ground beef onto the hot surface in two large rectangular logs. Press down firmly and sear undisturbed for 3 minutes to develop a deep mahogany crust.
  3. Flip the beef logs over. Using a stiff metal spatula, hack and chop the beef into small, bite-sized crumbles.
  4. Add the diced onions to the pan with the beef. Season the mixture with kosher salt, black pepper, and adobo seasoning. Continue to chop and toss until the onions are translucent and the meat is fully browned.
  5. Divide the meat and onion mixture into four long rectangular piles roughly the length of your rolls. Lay two slices of American cheese over each pile.
  6. Spread butter on the interior of the hoagie rolls. Place the rolls face-down directly over the cheese-covered beef piles to trap steam and soften the bread.
  7. Once the cheese is molten, slide the spatula under the beef and lift the entire mixture into the roll. Top with shredded lettuce, sliced tomato, mayonnaise, and ketchup.