Philly Cheese Steak

4 slices of fresh cooked roast beef*
1/2 a small onion
small handful of mushrooms
1/2 a bell pepper (green is traditional, but red, orange, and yellow are a sweet variation)
mild cheese (like Monterey Jack, Mozzarella, or Cheddar)  For a kick, try blue cheese instead.

Heat a bit of oil in a large frying pan, over medium-high heat.  Cut up the veggies and add to the pan.  After a couple of minutes, push veggies to the perimeter, and lay beef slices into the pan.  Flip the meat after one minute. One minute later, break up the meat a bit and stir the entire contents.

Toast a large bun, if that’s how you plan on eating this.

Push the beef and veggies together in the centre of the pan.  Add some of your favorite BBQ sauce, and grate (or slice) a bit of cheese on top of that. Turn off the burner.

When the cheese melts, but before it drips through the rest, serve the whole lot on a bun, or wrap.

*Get this from Jeremiah’s Deli in the Saint John City Market, unless you're fortunate enough to have some leftovers.  Alternatively, you could use about 100g of ultra-thin steak but it’ll take a bit longer.  In a pinch, processed cold-cut roast beef could be used but it won’t be anywhere near as good.