Steak Sandwiches (Steak Escape Style)

• 6 Bolillo buns, split (any firm bread will work)
• 12 ounces thin-sliced, deli-style roast beef
• 6 slices Provolone cheese
• 1 large onion, thinly sliced
• 1 can mushrooms, drained
• 1 tablespoon butter or oil
• Montreal steak seasoning
• lettuce, sliced tomato, mayonnaise

1. Warm butter or oil in medium skillet. Saute onions until soft. Sprinkle with small amount of Montreal steak seasoning. Add mushrooms and warm together. Transfer to a bowl and set aside. 
2. Place 2 ounces of roast beef in skillet on one side. Let first side warm up and slightly brown. Meanwhile, place bread, cut side down, in skillet to warm. 
3. Turn beef and sprinkle with Montreal steak seasoning. Top with serving of onions & mushrooms and a slice of cheese. Warm until cheese is melted.
4. Remove bread from skillet and spread one piece with mayonnaise and top with lettuce and tomato. Place roast beef on other piece of bread. Serve with homemade fries sprinkled with seasoned salt.

Cook's notes: I add a small amount of water to my onions and allow it to evaporate to help my onions soften. I have used both prepackaged roast beef and deli roast beef. I like the fresh cut roast beef better and have it cut a little thicker so that I can tear into bite-sized pieces (like Steak Escape), following above directions.