Cheesesteak Sandwich

• Take a griddle or a large sauté pan and heat over medium-high heat.
• Once it is hot, fill the base with olive oil.
• Include onions and bell pepper. Stirring frequently, cook until caramelized, about 6 to 8 minutes.
• Mix in garlic, salt, and pepper, and allow cooking for 30 seconds.
• Next, propel the mixture to one side of the griddle/pan.
• Include meat to the hot area of the griddle/pan.
• Constantly flipping the meat over and slightly chopping the meat into slightly smaller pieces using 2 spatulas, cook until the meat is not pink or for about 2 minutes.
• Blend together the meat and the caramelized onions and bell pepper.
• Split into 2 portions and cover both portions with the cheese. Allow to melt.
• Cut the bread in half, crosswise, if you are using Italian or French bread, and carve lengthwise to open for stuffing the sandwiches.
• Scrape out some soft white bread part from inside the bread and place on top of the meat and cheese cut-side-up.
• Once the cheese is melted, turn the sandwiches over and include toppings of your choice such as marinara sauce or ketchup.
• Serve immediately.

Trivia

• The sandwich was first introduced in 1930 when a dog vendor in South Philadelphia chose to put some meat from the butcher on his grill. A driver of a cab observed the delicious aroma of the meat and requested to get his own steak sandwich

There's a good open debate on what sort of cheese ought to be on a cheesesteak. In Philly it's normal to get one with Cheez Whiz, (an unhealthy and hazardous processed cheese item); however, American and provolone types are additionally common.