For the sauce: Melt
the butter in saucepan
over medium-low heat. Add the flour and stir until blended. Slowly whisk
in the milk until the sauce thickens, stirring constantly, about 5 minutes. Stir in the cheese until melted.
For the philly: Heat the oil in a pan over medium-high heat. Add the onions
and green peppers
, tossing around to flavor the oil, until starting to change color, 10 to 12 minutes. Add the steak and start chopping using a spatula, moving it around the skillet until there's a sprinkling of both browned and red meat. Add the seasoning salt, some sea salt, black pepper, olive oil, vinegar and oregano
. Really dig the spatula
into the meat, moving it around until it's all cooked evenly, about 2 minutes, depending on desired doneness.
Lay the meat onto the rolls and top with the smoked Gruyere cheese sauce. Serve with salty potato chips