Cheesesteaks

Heat a large nonstick skillet over medium heat and add a drizzle of vegetable oil. When the oil is shimmering, toss in your diced onions and butter. Stir to melt the butter and coat the onions, then add a pinch of salt. Spread the onions into a single layer and let them cook undisturbed for 4-5 minutes.

Once the onions start to brown, give them a stir and continue cooking until they’re golden and caramelized around the edges. Push them to one side of the pan.

Add the shaved ribeye to the skillet, pulling it apart with your hands as you go. Season with the granulated garlic, remaining salt, and black pepper. Use a wooden spatula or other sturdy tool to break up the meat into smaller pieces. Cook until there’s no pink left.

Once the meat is cooked through, mix it together with the onions. Taste a small bite—check if you need more salt, but remember, the cheese is salty too, so be cautious.

Lower the heat to low. Now, decide: are you stirring the Cheez-Whiz into the steak or leaving it on top? If you’re mixing it in, go ahead and dollop your desired amount onto the meat, then stir it all together. If not, skip this step for now.

Separate the steak and onion mixture into oval-shaped mounds slightly smaller than your rolls. Depending on your pan size, you might need to do this in batches.

If you didn’t mix in the Cheez-Whiz earlier, now’s the time to add it. Dollop it on top of each mound. Place a slice of provolone on top of each mound. Once the provolone starts to melt, cover the pan with a lid to steam and melt the cheese fully.

After 3 minutes, remove the lid. With one hand holding the back of an open roll, slide a spatula under the mound and flip it over into the roll. Quickly press the bun onto the meat to hold everything together. Separate any cheese strings, and you're done!

Repeat the process for the rest of the sandwiches. Serve them up immediately. Dassit!