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What could a cheesesteak possibly be missing? The answer, as always, is eggs. This conglomeration of sizzling flank steak, onions, and peppers could only be made better by runny yolks and gooey provolone that fill in every nook and cranny of the skillet. Like a classic cheesesteak, it’s best served at any time of day (or night).
Add all this on top of a Toasted flat bread, toasted roll, toasted bun make that much better.
Such a great tip, David. We'll definitely be trying that out for lunch sometime!
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