Ingredients
1 stick salted butter, divided into 8 tablespoons
4 (6-inch) hoagie rolls, split
1 large yellow onion, peeled and sliced (about 1 ½ cups)
2 pounds ground beef
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
8 slices American cheese
⅔ cup mayonnaise
2 medium tomatoes, sliced
2 cups shredded iceberg lettuce
Directions
Working in batches, melt 1 tablespoon of butter in a large skillet over medium heat. Place a hoagie, cut-side down, into the skillet, and toast for 1-2 minutes or until golden brown. Repeat with the remaining hoagie rolls and, once all are toasted, set aside.
Return the skillet to medium heat and melt the remaining 4 tablespoons of butter in the same skillet used for toasting the rolls. Once melted, add the onions, and sauté for 4-5 minutes or until tender. Using a slotted spoon or tongs, remove the onions from the skillet and set aside. Return the skillet to the heat, increasing the temperature to medium-high.
Portion the ground beef into long, even log shapes and season each with salt, garlic powder, and black pepper. Working in batches, place the beef portions into the hot skillet and sear for 2 minutes or until deeply browned on one side.
Flip and flatten the ground beef, using a spatula, into a long patty. Continue to cook for 2-3 minutes, thoroughly searing before flipping the patties over once again to finish cooking, another 2 minutes or so.
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