I dont know why ahyone would want to chop up perfectly good rib eye. Get some thin ones like 1/2 thick. Get the grill hot as you can get it. Grill steaks med/med rare. hard to do but if you get the grill hot enough its done in seconds about the time it takes to mark it good then flip. Good italian roll, romain, mayo, raw vidalia onion, white american cheese. I like to spice up the mayo by beating some sirachi in it.
Now thats a steak sandwich screw chopping it up if you are going to make it at home out of rib eye. I also know a joint that has a prime rib special on fridays and sell steak sandwichs on saturday out of the left overs those rock too
While I agree with you that this would likely be a better sandwich . . . it would not be a Philly Cheese Steak.
Retards that are too scared and-or stupid to accelerate to speed on on-ramps.
Drivers that can't figure out how to merge at speed . . . why do we all need to come to a screeching halt and cause a traffic jam? Half of all traffic could probably be eliminated if people could grasp this concept.