Pittsburgh Cheese Steak

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Coleslaw:

1/4 cup cider vinegar

1/4 cup superfine sugar

1 tablespoon grated Spanish onion

1 teaspoon dry mustard

1/2 teaspoon celery seeds

1/2 teaspoon celery salt

Kosher salt and freshly ground black pepper

1/2 cup canola oil

1/2 medium head cabbage, finely shredded

1 large carrot, shredded

Tomato Relish:

1 pint cherry tomatoes

Canola oil

Salt and freshly ground black pepper

1 clove garlic, finely chopped

1/2 small red onion, thinly sliced

2 tablespoons extra-virgin olive oil

1 teaspoon finely chopped fresh thyme leaves

Sandwich:

2 Yukon gold potatoes, parcooked and sliced crosswise (1/4-inch thick)

Canola oil

Salt and freshly ground black pepper

2 boneless rib-eye, 1 1/2-inches thick (at least 1 pound each)

8 slices thinly sliced aged provolone

1 large loaf Italian bread, split in 1/2