Heat a griddle or large non-stick pan over medium heat. Add 3 tablespoons of soya oil to the pan.

Add the diced Spanish onion to the pan and sauté until they reach your preferred level of doneness - softened or caramelized. Remove from pan and set aside.

Add the remaining 3 tablespoons of oil to the hot surface and quickly sauté the paper-thin slices of ribeye steak. The slices will brown almost immediately.

Using a flat spatula, scramble the meat into smaller pieces as it cooks to achieve the authentic texture.

While the meat cooks, warm up your Cheez Whiz in a small pot or microwave until it reaches a pourable consistency.

Place about 6 ounces of meat into each of your crusty Italian rolls, pushing the meat to one side rather than spreading it evenly.

Next to the meat, add your sautéed onions and any optional toppings like sautéed mushrooms or sweet peppers.

Use a butter knife to smear the warm Cheez Whiz alongside your meat and toppings, not on top of them. This layering technique ensures you get meat, toppings, and cheese in every bite.

Serve immediately while hot.