Philly Cheesesteak :) Ingredients: Cheesesteak 450g ribeye steak, very thinly sliced 1/2 tsp salt 1/4 tsp black pepper 1 tbsp vegetable oil 1/2 large onion, thinly sliced 2 hoagie rolls 4 slices provolone or American cheese 1 tbsp butter Cheese Sauce 20g butter 20g plain flour 250ml milk, warm 50g American cheese or processed cheese, chopped 100g cheddar cheese, finely grated 1/2 tsp salt 1/4 tsp black pepper 1. Place steak in the freezer for 30–45 minutes to firm up, then slice very thin against the grain. 2. Heat half the oil in a pan over medium-high heat. Add onion and cook 5–7 minutes until soft and lightly caramelised. Remove and set aside. 3. Increase heat to high and add remaining oil. Add steak in a single layer and season with salt and black pepper. 4. Cook 2–3 minutes, chopping and flipping until just cooked through. 5. Return onions to the pan and mix with the steak. 6. Lay cheese slices over the mixture and let melt, about 1 minute. 7. Split rolls and spread butter inside. Toast cut-side down until golden. 8. In a saucepan, melt butter over medium heat. Add flour and cook 1–2 minutes, stirring, until a smooth paste forms. 9. Gradually whisk in warm milk until smooth and slightly thickened. 10. Lower heat and add American cheese and cheddar. Stir until fully melted and smooth. 11. Season with salt and black pepper. Adjust with a splash of milk if needed. 12. Fill rolls with cheesesteak mixture. 13. Serve hot with cheese sauce on the side for dipping. - @hamishcookstuff