So I decided to challenge myself to make completely homemade philly cheese steak. This includes cooking the meat and making the bread. My first try turned out really good.
500 gram of bread flour
340 gram of water (round up to about 65% hydration)
1 1/2 tsp salt
1 tbsp sugar
3 tbsp olive oil
After kneading the sticky dough I left it to rise in the fridge over night. the next day I took it out and cut into 4 portions, rolled each into a ball and proofed again for 30 minutes. then flatten each ball, roll it up into a cigar, and proof again for 30 minutes. Bake at 425 degree for about 12 minutes, mine was a little undercooked so in my case, 15 minutes would have been ideal.
I used Chuck eye steak which I think is very well marbled, cheap, and relatively tender. I marinaded it first in salt, pepper, garlic, oil and pineapple juice to tenderize it. Then freeze it, partially defrost it, and slice the meat super thin against the grain. Then I heat up the griddle, cooked the meat, place sauted onion under the meat and provolone over the meat, and put the opened-up bread over it. When the cheese melts the meat would have stuck to the bread so I just flit the whole thing over, served with sauted bell pepper and sauted mushrooms.