1+ lb hanger steak
salt and pepper (plus dried oregano if available)
2 torpedo rolls
oil
1 onion
1 pepper
4 slices of american cheese
set up a charcoal grill and cool seasoned steak on direct heat till both sides have been browned
cut open the rolls and toast them as well
meanwhile slice the onions and pepper and start them in a skillet
cut the steak into small slices, place on the bottom of the roll, top with onions, peppers and 2 slices of cheese each, place the top on the roll and serve with ketchup