Halve the roll without cutting all the way through, and discard some of the filling. Warm the roll in the oven or on the griddle. On an oiled griddle or frying pan, fry the steak, flipping it and chopping it until done. Cram it into the bun, add the cheese slices, and any extras. Clamp together and serve.
Very thinly sliced ‘sandwich steak’ is available in supermarkets, or slice your own from a tail-end of fillet steak. Cheese can be thinly sliced Cheddar, provolone or what you will.
© 2000 Frances Bissell. All rights reserved.