Throw your Ribeyes in the freezer for an hour before slicing. Take ribeye out of the freezer and slice in 1/4 inch slices
Heat a flat grill to medium high heat
Butter insides of the baguettes and toast. Should take about 30 to 45 seconds. Put to the side and add mayo
Add butter to the grill and sauté onions and capsicum. Season with Lane's Scorpion Rub
In a separate section of the griddle add sliced steak. Season on griddle with Lane's Scorpion Rub
Once everything is cooked, mix onions, capsicum, and steak together and separate into the size that will fit into your baguette. Add Mozzarella Slices (about 3 per cheesesteak) Place on baguette
Drizzle Lane's Sorta white over Cheesesteak and enjoy.