In a wide pan, add 1 tbsp of oil and heat it till it reaches near smoking point. Sear the steak pieces in this hot oil till they are nice and brown on all sides.

Add the whole clove of garlic, cayenne/red chili powder and salt. Mix well.

Add 1 cup of water in the beef, cover and let the beef cook on low heat till it’s nice and tender. Make sure all the water evaporates. If beef is not tender, keep adding water in ¼ cup increments till beef is fully done.

Remove the beef from the pan. In the same pan, add the rest of the oil. Add in the onions and caramelize them.

Lower the heat and sprinkle 1 tsp sugar on the onions and let them slowly cook to a light brown color. The sugar will caramelize along with the onions.

As the onions are almost done, push them to a side in the pan and fry the sliced jalapeños if using.

Once onion and jalapeños are done, add the cooked beef back into the pan. Increase the heat to high and pan fry the beef mixing in the onions and jalapeños.

Add in salt and black pepper powder to taste.

Toast the rolls.

If using Provolone or American cheese, cover the beef with the cheese so that it melts slightly in the pan. Once melted, pick up the beef and cheese mixture with the spatula and slap it on to the toasted roll.

If using Cheese Whiz, using the spatula, load the roll with the beef mixture. Pour cheese Whiz at the top.

Serve hot!

In a deep pan, heat evaporated milk till it simmers. Add in the cream cheese and whisk till combined.

In a small bowl mix all the dry ingredients. Add this mixture to the simmering milk and cream cheese mixture.

Whisk constantly and let the milk thicken. Add the cheese and let it melt. Cheese Whiz is ready!