Looking it up was funny, the yanks really get worked up about what is a “real” cheesesteak. This is my method.
I go with scotch fillet cut paper thin from the butcher, then I roughly chop it up. Season with salt pepper.
Separately prepare ahead some sauted thinly sliced onion, green capsicum & mushrooms.
Little bit of olive oil in a large fry pan, then brown the meat very lightly in 2 batches (about 250g each), you want it still be a bit pink so as not to over cook it all up. Slap 2 slices of singles & 2 slices of provolone on top to cover each batch. Leave for a few minutes just like that to melt it all in good and get a bit of char on the meat underneath.
During all that, be heating up some of those French baguettes you get from Coles that need cooking. Get the larger ones, usually in a two pack. End up like a subway roll.
With everything ready at the same time, I slice the warm roll to make a pocket (one side intact) and spread some mayo on the bottom, slide in the meat & cheese and top with a bit of the vegies. You want more meat than veg.
Then double wrap them in paper first, then foil and leave for about 10 mins. Now I don’t know what kind of voodoo magic goes on during the resting but it just makes such a difference for me.
Cut in half and serve those bad boys.
As you can tell I’m a bit of tragic with this stuff. No one else will be as obsessive as this.