<P> The meat traditionally used is thinly sliced rib - eye or top round, although other cuts of beef are also used . On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula . Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese . The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half . </P> <P> Common additions include sautéed onions, bell peppers, mushrooms, mayonnaise, hot sauce, salt, pepper . </P> <P> In Philadelphia, most cheesesteak places use Amoroso rolls; these rolls are long, soft, and slightly salted . One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat," while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes ." After commenting on the debates over types of cheese and "chopped steak or sliced," Risk and Insurance magazine declared "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll ." </P> <P> American cheese, Cheez Whiz, and provolone are the most commonly used cheeses or cheese products put on to the Philly cheesesteak . </P>

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