Step 1

Place your ribeye steak in the freezer to chill for 30-60 minutes. Once chilled, slice in to 1/8th inch slices. Trim big pieces of fat but leave as much as possible for flavor.

Step 2

Roughly chop a vidalia or yellow onion. Heat in a pan over high heat with a neutral oil like safflower or vegetable. Season with a pinch of salt. Onions are done just as the edges start to brown but before the centers become translucent. Set onions aside in a large mixing bowl without cleaning the pan.

Step 3

In a small pot or pan over low heat, warm a tablespoon of neutral oil, water and a teaspoon of sodium citrate (if available). Add slices of cheese and whisk until melted.

Step 4

In the same pan you cooked the onions in, add 1 tablespoon neutral oil and a third or half the steak (so as not to crown the pan) and distribute evenly. Season well with salt. Do not move until bottom of steak has browned. Stir to heat evenly then remove before steak has cooked all the way through. Repeat for remainder.

Step 5

Add steak to bowl with onions and mix. Add some of the melted cheese and combine with steak and onions just until all pieces are coated. You can always add more cheese to the top of the sandwich.

Step 6

Using tongs, add your heavenly cheesesteak to the best roll you can find.