Shan't be falling for these foul ruses and vicious baits.

But I have progressed a lot in Philly cheesesteak. Can't melt the cheese on the top of the filling while still in the pan, it just dilutes, preloading the bun with provolone and loading up on the meat and extras is the way to go, maybe then let it sit for a second.
Not doing it canonically by picking up the whole package from the skillet with an open bun, like a pacman, this method sucks anyways.
Salting it up and adding some champignons did the taste improvement trick very well.
The only thing to completely redo is the bun, half of a shitty baguette makes this experience too big of a mess. Thinking about loading up a pita bread with the filling, probably will make the pita meself.