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1
Combine all the ingredients for the BBQ sauce in a jug and stir well.
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2
Take your pork from the fridge and allow to sit on kitchen paper for 10-15 min to reach room temperature
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3
Coat the pork steak in a little flour then spoon on the sauce, sear for 1 1/2 minutes each side, on a very hot griddle, barbecue, or in a skillet
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4
Allow to rest for 3-4 minutes then cut into thick slices
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5
While your meat is resting, begin cooking your onions, in the same pan if you used a skillet earlier.
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6
Turn the heat down to low and drop your onions in with a little butter and olive oil.
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7
Cook for 10 minutes or until they begin to soften.
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8
Add a splash of red wine vinegar and a little brown sugar if you want them to caramelise slightly
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9
While your onions are cooking, skewer your pork, and coat in the sauce again
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10
Remove the onions when soft and set to one side on kitchen paper
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11
Toast your bun or muffin on the inside, to add a little crunch to the sandwich
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12
Place the skewer under an overhead grill on high heat (aka as a salamander or in the US, a broiler), or on a barbecue, or griddle.
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13
Baste with the BBQ sauce, and cook for 8 minutes, turning and basting every 3 minutes.
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14
Heat your skillet to low, then pull your meat from the skewers and drop in the pan.
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15
Form into a shape and size similar to that of your bun or muffin
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16
Pile the onion on top, then cover with enough sliced cheese to cover.
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17
Cover with a pan lid so that the cheese melts quickly but still stays bubbly from the steam and the reflected heat
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18
After 3-4 minutes the cheese should have melted nicely.
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19
Transfer your cheesesteak carefully to your sliced bun with a spatula (or two).
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20
Season and close the lid.
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21
Finally, dig in!
