Don't matter where you live, Philly cheese steaks are not easy to make at home. A meat sammy, yes...a Philly steak, no. It's like making NY bagels.
The meat used in the steak shops is some kind of thin slice beef (no freezing nonsense) and dumped on a grille. As it cooks they chop it apart with 2 spatchulas. Mushrooms and onions are cooking next to the meat. Just before done cooking AMERICAN cheese is laid over the meat to melt.
Now, what makes it the real deal is the roll. They are special Italian Philly baked rolls that are hard to get even in local stores, but they are HALF the reason the sammy is so good. You can do all the above perfect, and if you don't have a killer roll, it's a meat sammy.
The meat goes in the roll, mushrooms next, then the onions and topped with Italian gravy (a tomato sauce).
If anyone gets near you when eating one of these, you have a tendency to growl like a dog.