I'll tell ya, they are not too terrible in the mud oven. I make more of a steak bomb sandwich with pepperoni bits, mushrooms, A-1 steak sauce or teriyaki sauce on the shaved steak. Heinz 57 sauce on the bread. This is a full sized loaf of Italian bread. I go easy on the onions though.
My ancestors hail from Sowt Philwy (South Philly without the accent) and cheesesteaks are one of the four food groups. They are actually referred to just as "steaks", not "cheesesteaks". it baffled my Australian wife when we passed a place that had a sign, "Steaks, Hoagies"....I had to explain that meant cheeseseaks and subs. In any event.....yes, I'm Captain Obvious, however, meat is critical to making a good cheesesteak. Ribeye is the standard in Sowt Philwy, although I went over the top one year and used filet mignon....it was spiritual. Cheese is a matter of individual preference....I prefer provolone but there is something about Wiz that just makes it work. If you go to Cheesesteak Junction (Pat's and Genos right across from one another), you need to use the proper lingo.....manners don't count....."gimme four Wiz wit" translates into, "May I please have four cheesesteaks with Wiz and onions". Failure to use the right terminology may get you kicked out of line like the Soup Nazi did to George Costanza.
