Philly Cheesesteak

Prep the meat: Place ribeye in the freezer for 30-60 minutes until firm but not frozen solid. This makes slicing much easier. Using a sharp knife, slice the meat as thinly as possible against the grain.

Cook the onions: Heat butter in a large skillet over medium heat. Add sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until caramelized and golden. Season with salt. Set aside and keep warm.

Heat the griddle: Get a flat-top griddle or large cast iron skillet very hot over high heat. Add vegetable oil and let it shimmer.

Cook the meat: Add the sliced ribeye to the hot griddle in a thin layer. Season with salt and pepper. Let it sear for about 1 minute, then start chopping and turning with two spatulas.

Chop while cooking: Use the edge of your spatulas to chop the meat into smaller pieces while it cooks. Keep turning and chopping until the meat is cooked through but still juicy, about 3-4 minutes total.

Form into portions: Divide the meat into 4 long, roll-shaped portions on the griddle. Each portion should be roughly the size of your hoagie roll.

Add the cheese: If using Whiz, heat it in the microwave until pourable, then drizzle generously over each meat portion. For sliced cheese, lay slices over the meat and let melt for 30-60 seconds.

Split and toast rolls: Split hoagie rolls lengthwise, leaving one side attached. Open them and press cut-side down on the griddle for 30 seconds to warm and lightly toast.

Load the roll: Place the open roll directly on top of a meat portion (this is the Philly way). Slide your spatula under the meat and flip the whole thing so the meat is now in the roll. Add fried onions on top.

Serve immediately: Close the sandwich and serve right away. Eat it leaning forward (this is called "the Philly lean") to catch any drips. No plates necessary - eat it right out of the wrapper!