Brioche hot dog buns - we got ours from Aldi 
Ribeye Steak
One red onion
One red pepper
American cheese slices
Mustard (we vote French's)
Chimac Korean Hot Sauce

Pop your steak in the freezer for 5 - 10 minutes. This will allow you to chop it real nice and thin which makes all the difference for a Philly Cheesesteak.
While it is getting ice cold, chop your onion and pepper in thin lil slices. Take the steak from the freezer, and slice it in paper thin slices - taking a couple seconds more to concentrate on getting it paper thin will make real magic.
Chuck it all in a bowl together, add a glug of olive oil, Korean Hot Sauce and some salt.
Now heat a frying pan over high heat and allow it to get super hot.
Add some oil and once it's steamy, chuck everything in in a flat layer and press it down with a spatula .
Let it cook for 2-3 mins then go buck wild, use a spatula to break it and tenderize it.
Once it's caramelizing, flip the layer of steak over.
Chuck on two - three slices of american style cheese over the beef.
After 30 seconds, throw on the hot dog bun, open and ready to receive its beef bae.
After the bread steams and the beef looks cooked, carefully remove from the pan, chucking all the delicious beef into the bread.
Add a drizzle of French's mustard, a little hot sauce if you fancy and get ready to arrive to heaven!