Philly Cheesesteak

Using a very sharp knife, shave the ribeye steak as thinly as possible. Set aside any fat trimmings.

In a large skillet over medium-high heat, melt the beef tallow. Add the chopped onions and cook until they develop a light char and soften. Remove from the pan and set aside.

In the same or another skillet, add the reserved ribeye fat trimmings and render them down over medium-high heat.

Add the shaved ribeye to the pan with the rendered fat. Spread it into a single layer and allow it to cook and caramelize without overcrowding the pan.

Once the steak is cooked, add the cooked onions back to the skillet.

Using a bench scraper or two spatulas, chop the steak and onions together in the pan until well combined and finely chopped.

Season the steak and onion mixture with salt and pepper to taste.

To make the cheese sauce, gently warm the milk in a small saucepan over low-medium heat. Do not boil.

Add the American cheese slices to the warm milk and stir until they are fully melted and incorporated.

Lower the heat and stir in the shredded sharp cheddar cheese to thicken the sauce.

Add the paprika for color and stir until the cheese sauce is smooth and creamy.

In the skillet, shape the steak and onion mixture into a line roughly the size of your hoagie roll.

Pour a generous amount of the cheese whiz over the steak mixture.

Slice your hoagie roll open and place it face down on top of the meat and cheese in the pan. Allow it to steam for a couple of minutes to soften the bread.

To serve, place a piece of parchment paper (or a plate) over the sandwich and carefully flip the entire pan over. Add more cheese sauce if desired.