So three of the four dumpling party dishes are done and frozen (the fourth has to be made day of). Tonight is the last day I'll be cooking just for myself until Tuesday. I had a bit of skirt steak left in the freezer. And dammit, I wanted some cheesesteak.

Only one problem - while I make a pretty damn passable cheesesteak filling, I never have proper cheesesteak rolls. I tend to keep big burly loaves of rustic bread around, which is generally too much bread for a sandwich cut lengthwise, and too little if cut into slices. And then, inspiration struck THE NACHO METHOD.

My nacho method is to cook the filling, let it cool, then dole it out over a plate coated with tortilla chips. Cheese is sprinkled liberally and melted in the microwave. So what would happen if I took my loaf of Costco roasted garlic bread, sliced it thin, halved the slices, lined a plate with them, and liberally applied the nacho method?

Victory, that's what happened. The skirt steak was sliced against the grain when raw, seasoned with salt, pepper, and garlic powder, then seared on the skillet. Once the meat was done, onions and mushrooms were cooked in the beef juices. Once those were done, some sliced mini-bell peppers were cooked in the residual grill heat.

Everything got mixed together, draped over the thin slices of bread, topped with a bit of grated cheddar, and melted. Extra bread was on hand to mop up the stragglers. Certainly the best ratio of bread-to-filling in my brief cheesesteak history, that's for damn sure.