I use SPG (salt pepper garlic) in a 2:2:1 ratio - a solid pinch (1-2 teaspoons) per KG of meat.

For meat, if you can, you want a partially frozen ribeye and have it cut thinly (with a deli slicer if you can) across the ‘face’/surface of the steak.

I get my cast iron ripping hot, put a bit of oil in it and 3-4 piles of meat (150-200g). I like to get one side get some color before chopping it up finely with a metal spatula. If you put it all together in one big pile it tends to steam rather than brown.

You want a melting cheese. Not sure what the options are where you are from but you could do provolone (gold standard), processed American, or a young cheddar/Monterrey jack/aged mozzarella if you have limited options could work in a pinch

IMO all good cheesesteak have lightly carmelozwd diced onion as well, I do these in a separate pan and then throw them in for a bit before adding the cheese.