Season the steaks

• Pat the ribeye steaks dry and coat them with oil.
• Season generously with the SPG seasoning and the Cow Cover rub on both sides.

Sear the steaks

• Heat a frying pan over high heat.
• Sear the steaks to the desired doneness, turning once.

Rest and slice

• Transfer the steaks to a board and let them rest.
• Slice the steak thinly against the grain.

Caramelize the onion

• In the same pan, cook the sliced onion until soft and golden.

Make the sauce

• Mix the mayonnaise with the Worcestershire sauce and a dash of SPG.

Build the sandwich

• Spread the sauce on the cut sides of the Italian loaf.
• Layer the sliced steak, caramelized onion and provolone cheese.
• Close the sandwich and toast it in the pan until the cheese melts and the bread is crisp.