Philly Cheesesteak, and possible cookbook

Well I have gone and applied for disability, kinda stinks, but I haven't been able to be a reliable employee for quite a while due to my abdominal issue (bosses don't like when you miss a week a month, and haven't been able to work since June) so to supplement my income I am thinking of writing an e-book cookbook, of course knowing me, I'll be through the whole disability process before I get done, but hey, it's an idea. I have seen a few people on their blogs, and on pinterest doing Philly cheesesteaks, and it made me crave one, I hadn't really made a decent one before, I always used the steakum things (convenience won, and it's not like I was trying to eat healthy at that point), but since I had to cut back on greasy food, I figured might as well give it a shot. I am still no baker, so I buy hoagie rolls from the bakery, but may soon try making something (my ex does have a bread machine in storage hmm). The cut of meat to me doesn't matter, but the more marbling the harder it is to get decent slices, but the more tender it is, flank steak or skirt steak works well, but can be a bit tough for some people. I am still trying to find a steak marinade better than the store bought one, but to me it is just too good. I also use provolone most of the time, but cheez whiz is the proper way, and both also works well.

Ingredients:
Sub roll
1 steak sliced thinly across grain, and on a bias (helps if you put in freezer for 15 minutes or so before cutting)
1 bottle Moore's steak marinade
dash cumin
1 small onion (sliced)
2 jarred jalapenos (use a little of the liquid to cook the meat in with the oil) chopped, optional
olive oil
4 slices provolone
mayo

Directions:
Marinate your meat for at least an hour (I do mine prior to cutting)
In a large skillet add oil, and pepper juice, add onion, and saute over medium heat, add meat, and cumin and cook through, add peppers, and cook additional minute.
slice roll, and add mayo, fill with meat, top with cheese.