Think of it this way: take a steak (I personally prefer ribeye, and that's what I use when I make them at home), and slice it very, very thinly against the grain, then run your knife through that big pile of meat, to chop it very finely, almost like chipped or minced.
Season with salt and pepper, then into a hot skillet and flash-fried, you want some crunchy bits in there, and at the end, off with the heat and dump in your cheese of choice. Since I don't buy cheez whiz for the house, I use standard American cheese. Keep mixing with your spatula and the residue heat will melt the cheese and that'll coat the steak bits.
Throw that on a good bun/roll, along with fried onions if you like, and that's it (although fried peppers and mushrooms are popular as well).
There are a couple more beef sandwiches from different regions. There are burgers fried in grease that has remnants of 100 year old grease in it. Then there is a Buffalo, NY sandwich called Beef on Wek (which is a roll).
