Cheesesteak Burger

Cook the onions: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized and sweet. Season with a pinch of salt. Set aside and keep warm.

Cook the peppers (optional): If using peppers, saute them in the same skillet over medium-high heat until slightly charred and tender, about 5-7 minutes. Set aside with the onions.

Warm the Cheese Whiz: In a small saucepan over low heat, warm the Cheese Whiz, stirring occasionally, until pourable. Keep warm but don't let it scorch.

Form the patties: Divide the ground ribeye into 4 portions. Form into patties about 3/4 inch thick. Season both sides generously with salt and pepper.

Heat the griddle: Heat a flat griddle or large skillet over high heat until smoking. Add remaining oil.

Cook the patties: Cook the patties for 3-4 minutes per side for medium. During the last minute, add the shaved ribeye to the griddle next to the patties and quickly cook, chopping with your spatula, until just done.

Stack the meat: Place a portion of the chopped ribeye on top of each burger patty while still on the griddle. This creates that classic cheesesteak-on-a-burger effect.

Toast the buns: Butter the buns and toast them on the griddle until golden. If using hoagie rolls, just toast the inside.

Assemble: Place each meat-stacked patty on a bottom bun. Top with sauteed onions and peppers if using. Generously ladle warm Cheese Whiz over everything.

Serve Philly style: Close with the top bun and serve immediately. Have plenty of napkins ready - this is a gloriously messy eating experience. Pair with cheese fries for the full Philadelphia experience.