To make slicing easier, place the ribeye steak in the freezer for at least 45 minutes.

Once firm, slice the steak into thin strips, then chop into smaller pieces.

Using medium-low heat, warm a small pot.

Add Cheese Whiz and heavy cream, stirring constantly.

Continue stirring until the sauce reaches a smooth, creamy consistency.

Heat vegetable oil in a cast iron skillet over medium heat.

Add the sliced onions and sauté until they become translucent.

Remove the onions from the pan and set aside.

Using the same skillet, add more vegetable oil if needed.

Add the sliced steak and cook slowly and evenly over medium heat.

Once the steak is mostly cooked, return the onions to the pan.

Season with salt and black pepper, then cook for an additional 2 minutes.

Slice open the hoagie bun and lightly toast if desired.

Pile the cooked steak and onions into the bun.

Pour the cheese sauce generously over the steak.

Serve immediately while hot and melty.

Enjoy your homemade Philly Cheesesteak!