So we ate at the "restaurant" attached to the motel; and there I settled for this steak sandwich. There were other possibilities involving steak, chopped steak, chicken, trout, and various sandwiches. A surprising number of these involved cheese: Provolone; Pepper Jack; Parmesan; Swiss. The steak sandwich neglected this dairy component, thankfully. I am not a fan of cooking meat with cheese. There are exceptions, of course: but not many.
The open-faced steak sandwich came on a single slice of what we used to call "air bread," the kind of white bread that comes sliced and wrapped in decorative plastic — in my youth, Wonder Bread, or Langendorf. But the bread was a minor component, and lost beneath the mushrooms and onions and thin-sliced flank steak in a fairly rich gravy.
I liked the "tavern chips" that came alongside, consistently cut potatoes blanched, I'm sure, then quickly deep-fried in vegetable oil. The lettuce leaf and tomato slices were edible and perhaps nourishing.