Step 1

Heat large pan to medium heat, melt butter and toss in sliced onions, stirring around until soft and caramel colored, about 6-7 minutes. Remove from pan, set aside.

Step 2

If steak is not already sliced, slice as thinly as possible (see notes) and season with seasoning salt, not too much, just a light all over sprinkle.

Step 3

Using the same skillet, increase the heat to medium-high, add butter and oil, then add steak in as much of one layer as possible, if too crowded, do in a couple of batches. Cook for 1-2 minutes, then flip and cook the other side, for 1-2 minutes, won't take long.

Step 4

Once beef is browned (I slightly undercook, as it will keep cooking), pour in Worcestershire sauce and if desired, a few shakes of hot sauce we like Cholula. Stir around for a minute, then return onions to pan and stir into beef, including all of those delicious juices.

Step 5

Place desired cheese slices on top of the beef, cover for a minute until super melty, gooey and irresistible.

Step 6

Meanwhile, heat a griddle or another large skillet to medium-high heat, spread a thin layer of butter on the cut side of the sub rolls, place butter side down on griddle and toast until brown and delish.

Step 7

Serve cheesesteak on top of rolls and enjoy immediately.