A cheese steak to rival the best restaurant sandwich is but moments away and easy enough to do right in your own kitchen. Any cut of steak works perfectly well including flank, skirt, strip, or for a special treat, rib eye. Simply cook off the steak as you normally would (preferably on the grill weather permitting or skillet seared in the winter). Let the steak rest for about 10 minutes then slice very thin. Meanwhile, in a hot saute pan, saute the onion and sliced green pepper in a little butter for just a moment until they softened and just started to caramelize. Then into the pan with the sliced steak just to warm it a bit. After loading it all onto a french baguette I placed it in a hot oven, open faced, until the cheese melted. I added a little mayo and a slather of horseradish and cheese steak perfection was achieved.