The Philly cheesesteak...

I was much dismayed this weekend to learn HERE that the guy who invented the Philly cheesesteak has died.

I've been told by some fellow Philadelphians that my cheesesteaks were the best they've ever had, but I couldn't have achieved such culinary prowess without someone else inventing the cheesesteak first; my version is merely a refinement of a fantastic original.

Anyway, I have been asked to post my recipe, so it follows.

"Philly cheesesteak a la Camo":

First, cut up some onions (Vidalias are my favorite), peppers and mushrooms*; sauté them in butter until soft, then set aside. Get the chipped steak (frozen or otherwise) and brown it in a skillet with garlic, Italian seasoning and soy sauce. If you like hot peppers, as I do, add them to the mix while you're browning the steak for best effect. When it's browned sufficiently, add the vegetables that you set aside earlier, then blend the whole medley together. Once it's all thoroughly cooked, arrange it so that it will fit inside an Italian long roll (a crucial ingredient!) and place your cheese (I generally use American, but mozzarella works well too...anything but Cheese Whiz!!!) on top to melt. Place a sliced roll over the mixture, reduce heat to it's lowest setting, and after a minute invert a plate on top. Use a small enough skillet so that when you flip the sandwich over onto the plate, it all stays on the plate.

Of course, you can vary quantities and ingredients to your own tastes. The method I described is what works best for mine...

*For the peppers, you could use green, red, yellow, all of them...or none. The same goes for the mushrooms; not everyone likes those, either. Same goes for the onions.
(De gustibus non disputandum est)