Open-Faced Philly Cheese Steaks

2 Idaho Potatoes
Stry Fry Cut Beef (thin strips of beef)
1 green pepper sliced
1/2 of an onion sliced (not chopped finely) 
4 Slices of Sourdough Bread
4 Slices of Provolone Cheese
Truffle Olive Oil
Butter (to spread on Bread) 
A splash of sherry cooking wine
Sprinkle of Garlic Powder and All Seasons Salt

1. Make the potatoes first. I used a crinkle slicer for the potatoes to give it that texture. 
2. Spray tin foil first with Pam on a baking sheet and add the sliced potatoes. Add salt, pepper and a dash of all seasons salt. Drizzle some truffle oil as well. 
3. Bake on 425 for about 20-25 minutes until crispy. 
4. For steak: add onions and a olive oil to a frying pan. Cook onions until they become clear. 
5. Add peppers and cook for another 2-3 minutes. 
6. Add stir fry steak and cook on high for about 5 -7 minutes depending on the thickness of the cut. Add a splash of sherry cooking wine and salt and pepper while cooking. 
7. Take sourdough bread and spread butter on one side and lightly toast. 
8. Add steak and peppers on top and slice provolone cheese into stripes. If you want to get really fancy, you can take the cheese and basket weave it on top of the steak for a better presentation. 
9. Add some salt and pepper and bake in oven for about 3 minutes until the cheese has fully melted. 
10. For the Beef Au Ju Sauce (which is basically the juice from the frying pan and the steak) - Pour into a small bowl and pour on top of open faced sandwich when it is done!

Plate and Serve! I didn't use a standard hoagie roll because I wanted to reduce "some" of the calorie content.