The Original Basic Cheesesteak

This basic recipe is courtesy of Pat’s King of Steaks, the shop that started it all and has been doing it the longest. Note that Pat’s serves the meat slab-style; it is not chopped in the manner of most places in Philadelphia and abroad. The King also does not follow the common practice of finishing off the onions on the grill with the meat. Anyone you make this recipe for who complains about this should be served last, as per Pat’s traditional tough love.

Serves 4
1 (8-ounce) jar Cheese Whiz
6 tablespoons soybean oil, divided
1 large Spanish onion, coarsely chopped
1½ pounds rib-eye steak, thinly sliced (have the butcher slice it or slice it yourself, partially frozen)
4 crusty Italian rolls, split partially open lengthwise
Hot cherry peppers, for serving (optional)
Hot sauce, for serving (optional)
Ketchup, for serving (optional)
Melt the Whiz in a double boiler or microwave oven, stirring occasionally, until hot (but not boiling).

Heat a cast iron or nonstick skillet over medium heat. Add 3 tablespoons oil to the skillet, and sauté the onion until soft and golden, about 5 minutes. Remove the onion. Add the remaining 3 tablespoons oil to the skillet. Sauté the steak slices until brown on one side, about 1 minute, and then flip to the other side and repeat; do not chop the meat.
Place one-fourth of the steak into each roll. Divide the onion among the rolls and top with the hot cheese. Serve as desired with hot peppers, hot sauce, and ketchup.