Serious Eats - seriouseats.com

Everyone claims a different cut of meat. When I cut the meat myself with a food slicer I used a mostly frozen roast. Not solid frozen but firm.
I often get "chipped steak" sliced thin at the meat market. If you havea butcher ask them for chipped (from a frozen roast) sandwich steak thin.
I used a ribeye roast or a any solid not top quality but not gristly. You slice this paper thin and place it between sheets of freezer paper or wax paper. This has to be cooked at high heat fast. Your friends onions (WIT) or no onions (WITOUT) salt and pepper the meat while cooking. Slice your roll and then Wiz, american or provolone.
I like mine American, WIT, ketchup and some cherry pepper mash. I grew up on philly cheesesteak like that.

I buy ribeyes, trim them, freeze about 15 minutes, then chip/slice them up in my food processor. I am also a provolone and fried onions girl.

Cooks Country (sister site of Cooks Illustrated) has a recipe that I like, the site is down so I can't access it now. I think others like an epicurious.com recipe.

The basic method is sauteing the onions in a large skillet (sometimes we add mushrooms), set them aside. Fry the meat in the skillet, it cooks pretty fast, add cheese if you like once meat is browned, cover the skillet for about a minute to melt the cheese. Form the sandwiches, and wrap in foil to keep warm and let the flavors blend while you brown the rest of the meat. (Usually you can make 2 sandwiches at a time in a 12-inch skillet.)

I think I've got tomorrow night's dinner planned now that you've got my craving started!

I've lived in Philly, but no Cheez Whiz for me thanks. I grill a NY strip or ribeye to medium rare, cut thin slices and place on AUTHENTIC HOAGIE ROLL which is slightly crisp on the outside, tender on the inside. I add carmelized onions and peppers. If I'm having cheese (usually not), it will be provolone. Lastly, I add ketchup or tomato sauce.

Slightly off topic - my fiance and his siblings recently returned to Allentown PA where the older two (including my man) were born (my inlaws were there, we surprised them with a 50th wedding anniversary party). We did a tour of their original house, school, etc etc. While driving around, the two boys (aged 45 and 49) shrieked when they saw that "George's" was still there. Apparently their mother sent them there for lunch every Tuesday for 50 cent Philly Cheesesteaks (she had a bible study that day). We had to go in.

Would you believe - completely the same more than 40 years later except for the flooring. New owner, but someone who had delivered papers to the place as a child. Same cook top! He whipped up some cheese steaks that took those guys back to childhood - a hoagie roll, chopped steak, onions, and some kind of secret sauce. They were in heaven.

Thanks, Jerzee Tomato! I was a Pennsylvania country girl so didn't have cheesesteak often, but miss it. Now I will try to do my own.

I just grab shaved steak from the grocery store. In a pinch you can use rare roast beef sliced thin. Pan on high heat, fry up the onions (peppers and mushrooms optional) and set them aside, throw in the beef which has been tossed with a very very small amount of oil, cook it up, add the veggies back in, portion into piles to fit your grinder rolls. Here's the magic part: butterfly the rolls and place them over each mound. It will steam up real nice and soften beautifully, also helps in the cheese melting. To get them out of the pan, just slide a spatula underneath and sorta squeeze the roll halves onto the filling.

I love you, "johnhutch".

@johnhutch - Will you marry me?

Didn't mean to post twice. Kind of looks like I am desperate!

Steak, provolone, fried onions-no ketchup--sliced hot cherry peppers. I don't order Cheez Whiz but if you order it in Philly it's "CheezWIT