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| all right here is the best I can do for you without having all the tools I had at the sub shop.
1st a good roll makes or breaks a sandwich, not too crispy but not too soft ( I know, thats a lot of help, lol)
cut a baseball size onion into 1/4's top to bottom, lay one 1/4 on side and cut into 1/8 inch slices and seperate from each other.
take steak, (not sure if there is any difference in cut for this as we used " planks" of frozen chipped steak that came in boxes... but not steak ums which are ground and formed) cut really thin 1/8th inch is good 1/16th is better ( ask your butcher to freeze a piece and run on the slicer, this works well... its what we do with geese and venison to make cheese steaks out of them)
if you like sweet peppers , ( jarred are better than fresh, fresh will be too crisp or you could pre sweat them if thats what you have ) get a small handful of them and set aside
take a big frying pan.... a griddle works best if you have one. heat it up nice and hot
put fried onions in pan with a very small amount of oil let them cook down until they start to get clear.
layer steak on top, making a cover for the onions with the steak so that they will sweat the rest of the way
when steak starts to brown, take a sharp spatula and cut the pieces crosswise( 2 spatulas work best one holds steak to griddle and other pushes away causing them to break up into smaller pieces) add peppers if you want
after this, mix the steak and onions and keep moving around every 10 seconds or so to fully brown. ( while you are doing this, make sure roll is cut and put dill slices and ketchup on the roll)
when steak is almost all the way browned, bring back into a long pile the length of your roll. cover with cheese slices.
when cheese melts, lay roll on top, get underneath with the spatula and flip everything over at once ( kinda tricky the first 10- 20 times you do it)
you now have the makings of a good cheesesteak
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Philly Steak Sandwich
