Necro-Philly-a Cheesesteak

I'm pretty sure I'll be dead by 50, and cross-sections of my arteries will be displayed in medical texts for centuries. This is my third steak sandwich in four days. I fully intend to live up to this blog's title and eat myself to death.

Enough bullshit from me, that there's yer ingredients. The dough-y lookin things are half-baked ciabattas, these take about 8 minutes in the oven on gas mark 5, turning them occasionally so their whole surface turns that nice golden brown. While those are warming and rising, turn your attention to the frying pan. I got super-lucky today and got use of the kitchen directly after someone else had just cooked a full fry-up in the frying pan, so it still had all that lovely meaty oil left sloshing around in it. I turned the flame up and threw in my jalapenos. Fry them until they start to crisp up a little, then take 'em out and set them to one side for now. Thinly slice enough cheese to get some pretty decent coverage across however many sandwiches you'll be filling.

Look at the fucking size of that steak! I got that thing for next to nothing too, sometimes supermarkets are okay. I still prefer to buy direct from a proper butcher when I can, but my local butchers is in a pretty rough part of town, it's not fun getting 'faggot' shouted at you from across the street when all you wanna do is buy some meat.
Anyway, lower your hunk of flesh into the pan, and IMMEDIATELY start to dice it up using the biggest knife you can find. When researching the Philly cheesesteak, one other recipe I saw said you had to do it this way, and I thought surely it makes more sense to cut it either before or after the steak is cooked? I actually had a practice run on this meal due to not being able to find the damn camera the other night, and cut the steak after it had been fried, and for some reason it was just tough as all hell, and just didn't taste... right, y'know? So I gave it a shot at cutting it IN the pan and hey, whaddaya know, it works!

Your ciabattas will be done by this point so remove them from the oven, cut 'em in half, and leave them open, ready to pile your steak, jalapenos and thinly sliced cheese onto. Once thats done, stick 'em under a grill for a coupla minutes, just to get the cheese to melt into the steak. Daaaaamn that even SOUNDS good! As a final, artery-destroying touch, drizzle any excess grease left in your frying pan over the top of the whole thing.

Drive this 10" meat steak into my Glaswegian arteries.