Heat a griddle, iron skillet, or non-stick pan over medium heat and add 3 tablespoons of soya oil.

Add the diced Spanish onion and sauté to the desired level of doneness.

Remove the onions from the pan and set them aside.

Add the remaining 3 tablespoons of soya oil to the pan.

Add the thinly sliced rib-eye steak and sauté quickly on both sides, scrambling into smaller pieces as it cooks.

Melt the Cheez Whiz until smooth and pourable.

Place about 6 ounces of cooked meat into each Italian roll, positioning it to one side of the roll.

Add the sautéed onions next to the meat, along with mushrooms or peppers if using.

Smear the melted Cheez Whiz alongside the meat and toppings using a knife or chopstick.

Serve immediately.