Cheesesteak

Combine 400 grams of bread flour, six grams of yeast, eight grams of diastatic malt powder, eight grams of salt, ten grams of honey and twenty grams of oil; rough mix by hand.

On the stand mixer on low pour in 260 grams of water and run about six minutes until the dough is soft to the touch.

Form into a ball, cover with plastic wrap and rise until about doubled, 75 minutes.

Cut into equal portions of about 175 grams each.

Roll each portion flat, roll it up tight into a log and pinch the seam shut on the bottom.

Roll the log through sesame seeds and set it on a baking sheet lined with parchment and cornmeal.

Rise about another hour until plump.

Score with a knife or razor and bake at 425F until golden brown and around 205F inside.

For the ribeye, cut it into strips that fit the mandolin, freeze 40 minutes to firm up, then slice thin on the mandolin.

For the chuck roast, piece out the centre and slice it thin by hand with the thinnest sharpest knife, about four minutes.

For the quick version, cut the onions to a small dice and cook about 10 minutes with oil and salt.

For the long version, cut the onions into bigger chunks and cook very low and slow about 60 minutes with oil and salt until soft and jammy.

Heat the griddle, lay down the beef and break it up with a metal spatula and spoon, cooking it through while tenderizing it.

Lay the cheese over the beef and mix everything together into a fatty, beefy, cheesy emulsion.

Add the onions, mix, place the roll over the top and let it steam 20 to 30 seconds, then wrap.