Philly Cheese Steak Sandwiches

I've finally figured out how to get these the flavor I like.  The secret is lots of black pepper and lots of tender meat sliced paper thin.  I slice it partially frozen and then do a rough chop.  These sandwiches are delicious!

 Recipe:

Dana's Sandwich Rolls (4 of them)
20 oz beef sirloin or ribeye, paper-thin sliced and chopped
1 Tbs fresh ground black pepper
1 Tbs salt
Oil
2 medium onions, thin-sliced and cut
1 small green bell pepper, thin-sliced and cut
8 oz mushrooms, thin-sliced
1 lb sliced Provolone cheese
Sliced tomatoes

You will make each one separately.  Heat a skillet or electric frying pan over medium-high heat.  Add a little oil to both sides of the pan.  Put 5 oz of meat on one side seasoned with 3/4 tsp each pepper and salt, and add as many mushrooms, bell pepper and onion as you desire for one sandwich to the other side of the pan.  Stir these separately until the meat is almost cooked to your liking.  Quickly mix them together, bunch it all up to a sandwhich size and put two slices of cheese on top.  Allow it to sit (you may need to turn down the heat) until the cheese begins to melt.  Scoop it all up and put on the bottom side of the bun.  Place sliced tomates on top and cover with the top bun.  Wrap it in some parchment paper to keep it all together while you eat it!

For French Dip Sandwiches:
Optionally spread some mayonnaise and a tiny bit of mustard on top half of rolls. Omit the vegetables.  Place under broiler until lightly browned and cheese is melted.  Dip in au jus.

Au jus:
1 can beef consomme
1 Tbs soy sauce
Beef broth to taste

Heat all together and put in small cups.