Not being a native of Philadelphia, I hesitate to call this a Philly cheese steak. Rest assured, however, it is a cheese steak and it is definitely something you should make for yourself.

I was not in a very good mood today. It was the sort of day that people think of when they say they hate Mondays, the sort of day that feels like pushing needles through rubber bands just trying to get through it, the sort of day where the sky is overcast and you wind up biking against the wind because you missed the bus and you have to go to class when you'd rather stay in bed. At the end of this sort of day, you need SUSTENANCE. And for me, that sustenance was this sandwich.

1/4 lb thinly sliced steak
1/4 red bell pepper, thinly sliced
1/4 yellow onion, thinly sliced
1 crimini mushroom, sliced
1 tablespoon grated mozzarella cheese
1 tablespoon grated cheddar cheese
1 large sandwich roll, cut open and toasted
1 teaspoon olive oil

In a skillet, heat the olive oil over high heat until it spreads to coat the pan. Sautee the bell pepper, onion, and mushroom until the onions are translucent and the bell pepper and mushroom are softening and shrinking. Add the steak and reduce heat to medium. Cook, stirring, until the steak is brown all the way through. Toast the roll, and add the cheeses to the skillet and stir them into the steak and vegetables. Put the roll on a plate and put the steak, vegetables, and cheese into the roll to make a sandwich. Be warned that this is the sort of sandwich that requires the use of a fork.