Last night we had some old college friends over and decided to do a Phila Cheesesteak feast (since we all knew each other from Temple Univ in Phila).
I began by slicing up some onion and bell peppers. Sauteed them on our stove's flat griddle in olive oil; along with plenty of garlic powder. When they were decently caramelized, it was time to add the steak. The Steak EZE are an excellent choice; unlike the processed Steak UM found in grocery stores. The EZE were originally only available to restaurants wholesale, 10 pounds at a time, and I had to go to Restaurant Depot to find them. But now you can get them in smaller 8-paks at Smart & Final. 
Alternatively, Kroeger/Ralph's sometimes offers shaved sirloin or ribeye in the fresh meat section.
Add the meat to the iron, and pull apart or chop as it cooks. Season with salt, pepper, garlic. A pinch of Italian seasoning. Then fold in the onions/peppers to the meat. Top off with generous slices of provolone cheese, melted over the steak.
Good rolls are essential. I prefer slightly crusty breads, and scoop out the excess "bread" from the sliced halves.
Top off your cheesesteak with a ladle of thick tomato sauce (NOT spaghetti sauce). If I choose not to do a homemade tomato sauce, then Romanella brand thick pizza sauce (Smart & Final) goes well and is not too runny. The sauce should be heated to simmering.