Chicken Cheese Steak...Philly Style

It's hard to find a good version of a chicken cheese steak out there, so I figured for my non-red-meat-eaters out there (or those who generally avoid it), I'd throw you a bone.

As previously stated, I will make this basic.

Ingredients:
(Standard):
Ground chicken or some other cut of chicken (if the latter, frozen)
Cheese (I maintain that in Philly, only whiz or American are acceptable options)
A glug or two of vegetable oil
Fresh sub roll

Optional (but recommended):
About 1/4th a small onion, chopped (yellow's a decent option)
Salt/pepper
Condiments

Directions:
Lightly toast the roll
If using whiz, coat the roll
Add vegetable oil to the pan and fry up the onions for about 3-4 minutes
If using ground chicken,add to the pan and cook as usual, adding salt/pepper to taste (don't drain). Mince the ground chicken.
If using another cut of chicken, let slightly defrost, then cut VERY thin slices (shaved basically) and mince (you want a greater surface area to contact the cheese and other good stuff/not be dry)
Take the roll, open faced and put face down over the meat/onion mixture to enclose it in the roll (true philly style, if you're that daring)
If using American, apply last (along with ketchup if you're smart)

I recognize this picture doesn't do the cheese steak justice, but it really was GOOD.