Melt the butter in a skillet on medium heat and add the onion, garlic, and bell pepper – let the veggies simmer in the butter while you work on the meat, stirring occasionally.

If you went to the deli and got super-thin slices of beef, then cut this step out. If you are like me and buy the cheapest stuff, you will probably need to pound the meat into oblivion. (Seriously though, the secret to an awesome philly is super thin beef.) Pound away until meat is about 1/8 inch thick.

Season your beef simply with salt and pepper.If you insist on seasoning it with something more, try a little allspice, it gives it a really nice flavor when all is said and done.

Add the mushrooms to the veggie skillet when the onions and peppers are getting soft. Season with salt and pepper.

Cover the bottom of another skillet with your oil and get it nice and hot. Put a couple of the meat slices in the pan. Since the meat is so thin, only cook for about 30 seconds on each side, that’s all it takes, I promise. If you cook it any more, you’ll have tough meat and unhappy sandwichlets.

Assemble your cheese-steaks by adding the hot meat to your french rolls, putting the provolone slices right on top of the meat, and the hot veggies on top of that. This will make for a juicy, melty, happy sandwichlet.