Of course you could always use a nice expensive cut of steak for this, but I used the thin cut beef steak (thinner the better!) available at most supermarkets.  I suppose it's my version of a Philly Cheesesteak, which I had absolute ages and ages ago.  Mushrooms are good in it too, but I didn't have any on had at the time :-(  Really, you could add just about anything you enjoy that would go well with the steak.

Amounts would vary according to how many baguettes and their sizes that you're filling, but the ingredients (this time) were:  thinly cut beefsteak, onion, mature cheddar cheese, red leicester cheese, olive oil, salt and pepper to taste.

Drizzle a bit of olive oil in a frying pan and heat over medium heat for about 20-30 seconds and then flash-fry the steaks making sure not to overcook.  Remove from the pan and set aside. Fry the onion in the same pan until soft and remove from heat.  Slice the steak into very thin julienne strips and add back to the pan with the onion.  Salt and pepper to taste.  Heat through again and then you can either add the cheese to the pan and melt together with the steak and onion or add the cheese as a topping after the steak and onion are in the baguette/roll.

Lovely with some salad and chips or battered onion rings.  Mmmmm......

Here's a bit of Philly CheeseSteak luvv..... Wikipedia, About.com and What's Cooking America

LizBeth- You're right, and I think it's so important to 'remember' so that, with a little luck, the same mistakes are not repeated.  Granny- No, the praise is very much well deserved and here's hoping that you let that book 'out' soon!  MagicMummy- the heated slippers are terrific and have that real 'ahhh' factor when you put them on cold feet!  Scrappy- The 'Blog With Integrity' movement (if you want to call it that) really caught my eye and I feel rather passionate about it.  It's important to me that credit is given for work that someone else has done no matter the type or amount of work involved :-)