Philly Cheese Steaks with Chicago Steak Seasoning

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<li>Cook steaks - as thick as you want your sandwich - until done, sprinkling Chicago Steak seasoning on each side.</li>
<li>As they start to get done, cover with as much of the Kraft American as you like and cover, lowering heat to let the cheese melt and not burn the steak.</li>
<li>Slather the mayo on the untoasted bun and add steak and cheese (and mushrooms peppers and onions, if desired)</li>
<li>Keep drooling dogs away and devour.</li>
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