Chicago-Philly cheesesteak with prime ribeye, homemade American cheese, giardiniera and semolina hoagie rolls, level ten

Combine finely diced red and green pepper, chunks of serrano, half a scallion, a couple of minced garlic cloves, coriander seed, crushed red pepper, dried dill weed, celery seed, fennel seed, a quarter teaspoon of ground allspice and three tablespoons of kosher salt.

Add just enough vinegar to almost cover and enough vegetable oil to cover the rest of the way.

Mix and refrigerate at least three days and up to about two weeks unless jarred or canned.

Remove the bones from the ribeye, working around them, and save them for broth.

Dry brine the ribeye with a generous sprinkling of salt on every facet and refrigerate uncovered up to three or four days; two days used.

Roast at 275 to 300F until the internal temperature reaches 105 to 110F, expecting at least 15 degrees of carryover.

Cool at room temperature an hour or two, then refrigerate until completely cold before slicing.

Stir three quarters of an ounce of sodium citrate into six ounces of milk.

Bring to a bare simmer and add 18 ounces of cheese, mostly Monterey Jack with a little extra sharp provolone and the rest mild provolone, heating until smooth.

Pour the cheese out thin onto a sheet; multiple thin slices melt better than thick ones.

For the pre-ferment, combine 250 g of bread flour, a teaspoon and a half of yeast and about 350 ml of water, wrap tightly and leave at room temperature overnight, or four hours.

Whisk the semolina flour, bread flour, salt and instant yeast together until homogeneous.

Add the beaten egg, the olive oil, a cup and a half of room temperature water and the pre-ferment, and knead until it passes the windowpane test, about 10 minutes.

Proof about an hour until doubled in size.

Punch the dough down to release the air bubbles and divide it into four pieces.

Shape by stretching or by rolling up tight, seam side down, on semolina-dusted sheet trays under oiled plastic wrap.

Rise at room temperature 45 minutes to an hour, until they spring back but not all the way.

Egg wash smoothly while still wet and coat heavily with sesame seeds.

Bake at 450F for 15 to 20 minutes.

Pressure cook the saved rib bones with a couple of onions and a little leftover shaved steak, covered with water, for two hours even.

Simmer the stock with aromatics and root vegetables about an hour and a half until reduced by about a third.

Toast the split rolls with the scallion-infused beef tallow at 375F until only lightly browned.

Heat oil until smoking and hold the braising liquid just sub-boiling at about 180F, a gentle simmer or poaching temperature.

Give the rare sliced beef a quick sear, then put it straight into the liquid to finish gently.

Front-load the roll with cheese and giardiniera, then pile on the beef, wrap and serve.