Griddle cheesesteaks with onions and mushrooms

Thinly slice onions and mushrooms. Heat the griddle until hot.

Oil the griddle and add the mushrooms and onions a few minutes ahead of the meat to caramelize and soften; season with salt and pepper. Add a touch of water to steam and soften them faster.

Add the thin rib eye steaks, season well with salt and pepper, and leave untouched for a couple of minutes; then break the meat apart with the spatula.

Fry thawed frozen curly fries in hot vegetable oil in the fryer pot until crispy, a couple of minutes.

Top the steak with American or Cooper Sharp cheese and add a touch of water so it steams and melts.

Scoop up the cheesesteak and form it to the size of the sandwich with the spatula; put it on the bun, with mustard, mayo or ketchup if wanted.

Variation: for a cheesesteak hoagie, add lettuce, tomato, raw onions and banana peppers; ketchup on top.