this from pats kings of steaks in philly - supposed to be about the best cheesesteak receipe

Philly cheesesteak sandwich

Ingredients (serves four):

1 1/2 lbs rib-eye beef

You can use other types of beef but you may need to cook them for a little longer for them to become tender

4 split white hot-dog rolls

1 large white onion

1 large red pepper

1 large green pepper

8 slices of provolone cheese

Salt and pepper

2 tbsp olive oil

Instructions

1- Slice the rib-eye steak as thinly as possible. Most Asian markets will sell very thin pre-sliced rib eye for use in Korean BBQ. If you do not have an Asian store nearby, partially freeze the beef. This allows you to slice it more thinly than when it has thawed.

2- Slice the onion and separate into rings

3- Core and de-seed the peppers, and slice into thin strips.

4- Heat the olive oil in a wide frying pan.

5- When it comes up to temperature, add the onions and peppers.

6- Cook them for five minutes, stirring occasionally so the onions are cooked but not colored and the peppers are soft.

7- Transfer the onions and peppers to a bowl.

8- Return the frying pan to the heat and add the beef.

9- Cook the beef, searing on both sides. I like to add a little water once they have seared to make a delicious jus, which soaks into the bread in the end result.

10- Add a pinch of salt and a good twist of black pepper.

11- Cook the beef slices until tender and then return the onions and peppers to the pan.

12- Mix the beef, onions and peppers well and then layer the top with the slices of provolone cheese.

13- While the cheese is melting, split and lightly toast the hot-dog buns.

14- When the cheese has melted, stir it well into the mixture of beef, onions and peppers.

15- Layer the mixture onto your hot-dog buns and serve.

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A crusty Italian hoagie roll is going to be a lot better than the soft hot dog buns. Otherwise, YUM!

Ahhhh a sandwich near to my heart! I used to have a catering truck and would go to outdoor events and sell food. Rodeos, music festivals etc. Anyway sometimes we sold Philly Steak and I dearly love a good one.

One thing you can do is slice your meat nice and thin as mentioned then spread enough for one sandwich (4-6 oz) on a piece of plastic wrap then cover with another plastic then meat etc. Freeze the whole shebang and then you can take out one pack of meat at a time and make one any time you want.

Just did 'em last night with cheddar.

I know you're supposed to use provolone!

Awesome. Make sure you butter your bread and toast it on a flat grill before filling!