Ok this is what I do when I make Cheesesteaks: PER SANDWICH!!! - Roughly 6 slices of thinly sliced Boneless Ribeye Steak - One buttered & lightly toasted Poor Boy Roll - 1/4 to 1/2 thinly sliced onion (optional) - 1/4 to 1/2 thinly sliced sweet/bell peppers (optional) - Cheese (make sure it melts well) Traditional examples would be cheddar, provolone or even Cheez Whiz. - Salt & Black Pepper to taste Ok either see if the local butcher can slice down the steak for you or if you happen to own a deli slicer then you can slice your own. Make sure to slice as thin as possible. The thin slices is the reason why this sandwich doesn't take long to cook. Heat up a griddle or fry pan on medium-high heat, add some oil, saute the onions & peppers until everything starts to turn brown and get soft or caramalize. Remove onions & peppers and set aside. Now add the steak to the pan and saute for roughly one to two minutes until done. Add salt & pepper to taste if you wish at this time. After the steak is cooked, return the onions & peppers to the pan to heat through, arrange all ingredients together and top with cheese. Cover with a lid so the cheese can melt. Remove the lid and place the meat on the roll. Top with ketchup or whatever else you like and serve with some chips!! Chicken Cheesesteak: Replace the steak with thinly sliced chicken breast and follow the directions above. Veggie/Vegan Cheesesteak: Replace the steak with flavored seitan and replace the cheese with a non diary version or leave out all together. Then follow the directions above. Enjoy everyone.