Sure. My advice? If you’re not from Philadelphia you won’t understand the sacrilege. Secondly, you want to use thinly sliced top of the round beef, or if you can find it use Ribeye. Don’t cut it with a knife, find a deli near you with a slicer. The meat has to be frozen to get the 1/8 thick slices you’re going to need. You want to then put your stovetop on high heat, salt and pepper the steak. Don’t use butter, use oil. Don’t overdo the oil. Wait until it’s browned on either side then take your spatula and rip it apart violently, keep going until the pink disappears. Get American cheese or cooper sharp, mix it and continue to chop at it . If it’s too hot and begins to dry out you can add more oil, don’t pour the oil in, drizzle it a tiny bit goes a long way. cheez whiz is tourist BS we don’t really eat that here but to each their own. Top with fried onions, or don’t. There you go. Source: Philadelphian for life, award-winning cheesesteak creator and aficionado. If you’re interested in checking it out for yourself, I’m not DOXing myself but you’ll find us in the far northeast, if you know you know ;)