Homemade Philly Cheesesteak

Thinly slice the steak, slicing against the grain and leaving the fat on the meat for both flavor and tenderness.
Wash and prep the veggies, mincing both the garlic and mushrooms, and slicing the onion and bell pepper.
Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften.
Remove the vegetables from the skillet and set aside.
Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
Add the vegetables back in with the meat, stir, and let simmer until the meat is fully cooked. Be careful that the meat doesn't cook so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.
Meanwhile, while the meat is simmering, toast the buns in a dab of bacon grease or butter on a griddle or in the oven.
When the meat and buns are ready, assemble each cheesesteak. Spread a tablespoon or so of mayonnaise in each bun.
If you want provolone cheese, put two slices of provolone on before you add the meat.
Then add a generous helping of the meat and vegetable mixture.
Finally, if you'd rather have Cheez Whiz, top it all off with Cheez Whiz.
And that's it, they're ready to serve and enjoy.