Philly cheesesteak with Velveeta cheese sauce and fried onions

Freeze the steaks, thaw slightly in the fridge, then slice across each one as thin as possible with a cleaver.

Cut a white onion to a medium dice.

Melt the beef tallow in a pan over medium high heat, add the onions and a sprinkle of salt and brown on one side two to three minutes.

Flip the onions, drop the heat to low and cook another five to eight minutes, to browned but still with some bite, not soft and sweet like caramelized onions.

Bring the whole milk to a simmer in a pan over medium heat, then add the Velveeta, the American cheese and the sodium citrate gradually, melting in stages, about seven minutes. It looks thin and thickens as it cools.

Lay the sliced steak on a griddle over medium heat with a sprinkle of salt and break it up with a spatula as it cooks.

After about four minutes fold the fried onions through and cook another minute.

Pour the cheese sauce straight onto the meat rather than the bun, so it coats all of it.

Set the roll on the meat to steam a minute or two, then flip the beef and cheese over into the bun.

Wrap the sandwich tight in wax or parchment paper and rest about two minutes before slicing in half.