|Cheese Steak Awesomeness|
I'm a wit kinda guy and a provolone kinda guy. You want peppers and Cheese Whiz on yours, knock yourself out, but just don't expect me to help you with it.
I caramelized thinly sliced yellow onions in butter and then I added very thinly sliced (with a knife, thank you) skirt steak and just tossed it until it was mostly brown. Toasted rolls, crispy on the outside and soft on the inside, and provolone seal the deal. The thing I have that they don't have in Philly: Martin's Angus beef from The Plains, VA. Their skirt steak is more tender and more marbled than most USDA prime rib-eye. The flavor is outrageous!