Prep all condiments and toppings above before cooking the meat.

Work the ground beef back and forth in your hands to form the beef into a large flat patty.

Slice hoagie in half, leaving one side still attached. Remove some of the soft bread from the center of the hoagie. Heat for a a few minutes in a 400F/205C oven to crisp just before building sandwich.

Smear a generous spoonful of garlic mayo on both sides of hoagie.

Add a long glug/squeeze of high smokepoint oil to preheated cast iron skillet (over high) followed by beef patty. Use a sturdy spatula to press the beef down into the pan for optimal contact. Season top side with a pinch of steak seasoning and top with shaved onions and allow meat to brown for about 45-60 seconds.

When bottom side of beef is golden brown and crusty, flip beef onto the onion side. Use your spatula or a metal scraper to chop the beef until broken down. Season with another pinch of steak seasoning and continue to cook for at least 60-90 seconds until beef has taken on some nice color and onions are browned and cooked.

Pile up cooked meat into a rough “hoagie” shape then layer on cheese slices. Cook for about 20-30 seconds or long enough for cheese to melt.

Lift the melty mass of beef and cheese onto the hoagie roll.

Top with lettuce, a few pepperoncinis, tomato slices, a tiny sprinkle of steak seasoning, and a nice long zig zag of ketchup. Wrap sandwich in foil or parchment, slice in half and prepare for sandwich euphoria.