- 2-3 lbs Spinalis (The cap of a Ribeye)
- 1 tbsp Kosher salt (per pound of beef)1 tablespoon black pepper (per pound of beef)
- 1 tbsp Garlic powder (per pound of beef)
- 1 tbsp Black pepper (per pound of beef)
- 1 tbsp Avocado oil for a binder
- 1 pack Hoagie rolls or thick white bread
- 2 tbsp Unsaled butter
- 2 Yellow onions
- 1 can Pickled jalapeƱos
- 1 pack Provolone cheese
- Mayo for bread spread