Nah, not that hard yourself at home. Difficult? Sort of, yeah. More painstaking than difficult. You need slightly frozen beef, patience, and a sharp knife. Nice if you can get someone to shave it for you, though. If you live somewhere that sells hot pot beef, that's a close enough alternative as well.

I prefer to cook the beef, put the cheese on top, splash a touch of water around it, put the bread on top, then cover for maybe half a minute (judge for yourself based on your stove's heat) before removing the lid and serving. If you want to chop it all up together, now is the time.This is if you're serving right away because it steams the bread a little bit and melts the cheese (I'm a white American person myself so it's better if you give it that extra moment on the heat) for you. No need for foil. Comes out perfect.

The onions--which, to me, are a requirement--take longer or higher heat to cook, so you want to cook them separately or put them on earlier. Same with other veggies that I myself don't prefer.

And one thing that so many places get wrong outside of the area even while they otherwise make an okay cheesesteak is to skimp on the salt and pepper. You have to salt and pepper that beef. Do not skimp.

As a true cheesesteak lover, I believe that there are plenty of ways to make them. All that matters is that it comes out right. And that picture is not right.