For the best combination of flavour and tenderness, there's only one type of steak to use, and that's ribeye. I sliced it thinly by partially freezing it, and then cutting it diagonally with a sharp knife. Then quickly fried the slices for around 3 minutes.
I piled up the steak inside a large sub roll, put some slices of cheese on the top, and microwaved it for 20 seconds to melt the cheese. A little mustard, a little mayo, and you have a
A damn expensive sandwich... but worth every penny.