At the pinnacle of Philadelphia cheesesteaks

Parts and pieces:

1. One pound of ribeye steak, cut very thinly
2. 1 large onion, cut into slices
3. One can choose from American, provolone, or Cheez Whiz cheese.
4. Two rolls of hoagie
5. To taste, season with salt and pepper
6. Peppers, mushrooms, or hot peppers that have been sautéed are optional.

Details to follow:

• For simpler slicing, place the ribeye steak in the freezer for approximately half an hour before preparing it. Make a thin cut against the grain of the plant.
• In order to cook the onions, the oil should be heated in a skillet over medium heat. Sauté the chopped onions until they transform into a caramelized state.
• The steak should be cooked by first pushing the onions to the side of the skillet and then adding the steak. Use pepper and salt to season the food. Brown the meat and make sure it is cooked all the way through.
• Melt the Cheese: Reduce the heat and place cheese on top of the steak, then wait for it to melt before proceeding.
• To assemble the sandwich, assemble the hoagie rolls by placing the steak and cheese mixture inside of them. If you so choose, you can add any additional toppings.
• Enjoy your cheesesteak while it is still hot!

Feel free to customize it with the toppings that you are most fond of!