Philly Cheesesteak

Start by partially freezing your ribeye — this is what allows you to slice it paper thin, which is non-negotiable for a proper cheesesteak.

Get your griddle hot and cook the shaved ribeye down, seasoning with salt, pepper, and garlic powder as it cooks.

At the same time, fry your onions on the griddle alongside the beef until golden and soft

When the beef is nearly done, lay Cooper Sharp cheese over the top and let it fully melt, then toss everything together.

Fill your hamburger rolls generously with the cheesesteak mixture

Squeeze Hellmann’s from the bottle onto the outside of every roll — this is the move that makes everything.

Place the rolls Hellmann’s mayo-side down onto a slightly buttered hot griddle and smash. The Hellmann’s creates a golden, caramelized crust that you simply cannot replicate with butter alone.

While the sandwiches are on the griddle, make the long hot mayo: chop your long hots and mix them directly with Hellmann’s squeezed from the bottle, add a splash of red wine vinegar, salt and pepper, and stir.

Serve the smashed sandwiches with the long hot mayo alongside for dipping.

Hellmann’s squeeze bottle is used twice — on the outside of the rolls for that signature golden crust, and as the base of the long hot mayo dipping sauce — making it a genuine hero ingredient from start to finish, not just a condiment.