Real Philly Cheese Steak

This is the real deal!
An honest to goodness recipe for,
Philidelphia cheese steak sandwich.

Ingredients:
1 pound Rib Eye, frozen, then cut very thin
1 Onion for topping
Mushrooms, sliced for topping
Provolone Cheese or Cheese Whiz
4 Hoagie Rolls

Directions:
Partially freeze a hunk of Rib Eye, and then slice it very thin.
A good hoagie roll is almost rubbery in texture, but quite soft.
Cooking the steak:
In a cast iron frying pan, or a grill pan heat some oil.
Saute toppings until pliable,make them however you like them.
Remove them from pan and set aside.
Pour some more oil in the pan on medium high heat.
Place 1/4 to 1/3 of a pound of meat in the pan,
lying the pieces flat and overlapping to form
a shape that will fit nicely in a bun.
When the meat turns gray with doneness, flip it over
and if you are using cheese slices now is the time
to lie them on top of the meat.
Add the other toppings back into the pan
next to the meat and allow to reheat.
Cover the pan to allow the cheese to melt.
This should take 1-2 minutes.
If the meat looks overcooked,
that's OK - it should be GRAY.
Fill Hoagie roll and serve.