1. Thinly slice the ribeye steak against the grain using a sharp knife. Set aside.

2. Heat a skillet or griddle over medium heat and add oil or butter.

3. Add the sliced onions and cook, stirring occasionally, for 6–8 minutes until soft and lightly golden. Push to one side of the skillet.

4. Increase heat to medium-high. Add sliced ribeye to the skillet in a single layer and season with salt and pepper.

5. Cook the steak quickly, chopping with a spatula as it browns. It should take about 2–3 minutes.

6. Mix the cooked onions into the steak. Combine thoroughly on the skillet.

7. Divide the steak and onion mixture into oblong piles the length of your rolls.

8. Place cheese slices (or drizzle Cheez Whiz) on top of each pile and let melt for about 1 minute.

9. Split the rolls lengthwise, keeping them connected, and place open-side-down over each cheesy meat pile. Let steam for 30 seconds.

10. Use a spatula to flip and lift the sandwich into the roll. Serve hot.

11. Optional: Lightly toast rolls with butter or mayo before assembling for extra flavor and texture.