A recipe that we’ve developed over the years, inspired by the famous Philly cheesesteak.
This is an excellent use of leftover steak (raw or already cooked). Need a wok or large skillet to prepare.

Slice across the grain, thinly, 1/2 to 3/4 pound raw or leftover steak (as thin as your knife or patience can manage):
firmly hold meat flat on cutting board, and “shave” slices from top, moving knife at a shallow angle to the cutting board.

In several tablespoons hot oil, over high heat, rapidly saute / sear meat, stirring, until browned.
Do this in small batches so that the temperature doesn’t drop. Optional: sprinkle with crushed red pepper flakes.
Remove meat and set aside.

Saute, over high heat, stirring frequently, sliced mushrooms (about 1/2 pound white button, or whatever you prefer),
until lightly browned (add more oil if needed) and all liquid has been exuded. Remove and set aside.
(note: in one photo below, the mushrooms were cooked alongside the steak. this was an exception to the above,
given that they were immature wild mushrooms with a low water content.)

Saute together 1 sliced onion and 1 sliced green pepper, adding more oil if needed.
Optional: add a few shakes of hot pepper sauce (Tabasco, Crystal, etc.)

While that’s cooking, prepare the bun:
If, like most places, it’s hard to find decent hoagie rolls, a fresh loaf of Italian bread is an excellent substitute.
Just cut off as much as you need, and slice lengthwise. Hollow out the loaf a bit, scraping bread from
the top and bottom. This allows the filling to remain inside securely while eating.

When the onions/peppers are soft, return the mushrooms and steak to pan. Mix together. Reduce heat to very low. Season with salt and pepper.
Cover the filling with thin slices of cheese (about 1/2 pound). Use a mild, meltable cheese like provolone, fontina or Monterey Jack.
Optional: add the bread bits previously scraped from the bun. This adds more body to the filling, and also helps absorb the excess juices.
Reduce heat to low.
Cover the pan for about 15 minutes (up to 30-45 minutes until ready to serve) or until the cheese is melted.

When ready to serve, mix the melted cheese (and optional bread) thoroughly with the filling.
Fill bun. Optional: cut into serving portions. (I once was sternly told in a restaurant that cutting a Philly cheesesteak is “a sin.”)

NOTE: These sandwiches were prepared on a number of different occasions (photos are from different cooking sessions).

Enjoy!
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