I like to use the thinly sliced rib eye steak. (To make the steak easier to slice, put it in the freezer for about 20 minutes to reheat. Not necessary but it makes a difference.) Then I put in the meat, sliced peppers, onions, and mushrooms. into the pan. , sprinkle with a little oil, salt and pepper. I roast it for about 10 minutes, toss it around a bit, and roast it for another 10 minutes until the edges of the food are slightly burnt.
https://www.washingtonpost.com/food/2021/12/07/sheetpan-cheesesteak-sandwich-recipe/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle This pan-fried cheeseburger recipe makes it easier to toast a classic sandwich