Philly cheesesteak with quick cheese whiz

Trim fat off the outer rim of the steak, slice it thin, and render it on a cast iron over low heat with a drizzle of peanut oil.

Cut a sweet Vidalia onion into a small dice.

Remove the fat pieces, add the onions to the fat with a small pinch of salt, and cook until just translucent, about 10 minutes.

Halve the steak and slice it across the grain as thin as possible with a sharp, thin knife; optionally firm it in the freezer an hour or two first. Cut the slices across once more.

Slide the onions to the back of the pan, add back the crispy fat pieces and the steak with another pinch of salt; cook over low heat to keep the juices.

For the cheese whiz, warm 30 grams of evaporated milk in a nonstick pan over low heat, add two slices of American cheese broken up and 28 grams of shredded cheddar, and stir occasionally into a cohesive sauce; pour into a bowl.

Turn off the heat and toss the onions and steak together; taste and add salt if flat.

Drizzle half the cheese sauce into the meat and mix, keeping the rest for the top.

Pile the filling onto the roll and drizzle with more cheese whiz.

variation: for a sandwich-shop style, wrap tightly in parchment paper so the juices work into the bread, then slice.