4 medium hot heavy duty toast
1 large carrot, chopped
3 tomatoes, sliced
1 4 tablespoon freshly grated Parmesan cheese
Cut the slices from the refrigerator can of sliced hot dogs.
Place 1 onion and 2 cups water into the can of hot dogs, and cover with cold water to soften as much as possible. Heat a non-stick skillet or wok over medium heat.
In about 2 minute batches, saute vegetables until tender. Stir in steak, and cook 1 minute more. Do not allow any hot dog mixture to reach the top of the wok, except for the broth that comes with it.
Stir in cheese, and cook until cheese is melted, but not brown, and cheese has melted, stirring until warm. Sauce will thicken slightly. Serve hot with warm gravy.