Instructions:

To make the corndog batter

1. Add the dry ingredients — cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and black pepper — into a large mixing bowl. Combine the ingredients by mixing thoroughly with a spoon or fork. Then, crack in the eggs and measure in the milk. Mix until it forms a thick, smooth batter. Set aside. 

Time to make the cheesesteak...

1. Slice the ribeye steak thinly so that it will cook quickly. Sprinkle some salt and pepper on it. Set aside.
2. Next, cut as many mushrooms as you want into fine, thin slices. Then, dice half of one green pepper and finely slice half of one white onion. Leave all three ingredients on the cutting board.
3. Melt a tablespoon of butter in a non-stick skillet on medium heat. Once hot, add the finely chopped white onion, green onion, and mushroom and stir while it cooks until the onions turn translucent. Let it down from the heat and transfer the cooked vegetables into an empty bowl.
4. Place the skillet back on the heat and melt another tablespoon of unsalted butter. Add the thinly sliced ribeye steak to sizzle and cook for 3-4 minutes before adding the Worcestershire sauce. Let it cook for another 2 minutes before adding the vegetables back in. 
5. Sprinkle a handful of the meat glue on the sizzling steak and vegetables. And add as many slices of your preferred cheese as you want to melt nicely on top. Once the cheese has melted completely, let the skillet down from the heat and transfer its content to your cutting board. 
6. Lay your plastic wrap on the kitchen counter and scoop a spoonful of the cheesesteak onto it. Use your spoon to arrange it in a straight line and wrap (and roll) it in the plastic wrap to form a cylinder shape — Just like a sausage. Remember to twist both corners of the wrap so that the meat won't fall out. Do this till you exhaust all the cheesesteak on the cutting board. 
7. Place all the rolled cheesesteak in the freezer to semi-freeze for about an hour and 10 minutes. 
8. Once the cheesesteaks are out of the freezer, unwrap them and pierce each one with a skewer. Holding the end of the skewer, dip the cheesesteaks into the corndog batter you made earlier.
9. Pour oil into a small deep pot and place it on high heat. Place a candy thermometer inside the pot of oil and watch as the temperature rises to 375 F. 
10. Place the cheesesteak corndog into the hot oil to fry for 5 minutes. Transfer to a plate lined with paper towels to remove excess oil. Serve hot with spicy yellow mustard or A.1. as a dipping sauce. 

Notes:

1. If you don’t semi-freeze the cheesesteak corndogs enough, they will break when you try to pierce them with skewers, and you will end up with cheesesteak corndog nuggets.
2. Make sure to slice the ribeye steak thinly. Use a sharp knife. Partially freezing the meat will also help make it firm enough to slice. 

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