For the "soubise" onion: Melt butter in a saucepot, then add onions. Sprinkle with salt, then cover and simmer (without coloring) until very tender, 30 to 40 minutes. Cool and refrigerate, covered, until ready to use.
For the crispy garnishes: Toss onion in some flour-cornstarch mix, then separately toss jalapeño with some mix. Let sit, 30 minutes, to adhere well.
Heat oil in a deep-fryer or Dutch oven to 375 degrees F. Fry the onions and jalapeños in batches until golden and crispy. Season with salt, cool completely then store in an airtight container until ready to use.
For the garlic aioli: Combine mayo, garlic, vinegar and lemon zest in a food processor. Blend until emulsified.
For cheesesteak: Add oil to a hot saute pan over medium-high heat. Add the ribeye meat, then sprinkle with salt and pepper. Use tongs to break up the meat in the pan while cooking. Cook meat about two-thirds of the way done, then add 1 cup "soubise" onion and mix into the meat. Add American cheese and stir well. Cook cheese, stirring into the beef mix, creating a pan sauce.
Spread rolls with garlic aioli. Spoon in ribeye cheese mixture. Garnish with crispy onion and jalapeño, then with parsley and smoked paprika.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tackle Box, Corona Del Mar, CA