I'm not gonna murder a ribeye for a cheesesteak. Eye-of-round or chuck mock tender steak both work well. I like to make them from deer meat, too-I'll put a small deer roast on my slicer when it's still half-frozen, they turn out great. I'm another provolone vote, too. American cheese/cheese whiz/velveta just drowns out the taste of the meat, peppers, and onions. I get mad when I'm at a fair or something and they have the cheesesteak cart, and it smells so great with the meat and peppers and onions cooking that I'll pay $8 for a sandwich, only to find that they put so much cheeze whiz junk on it that it just tastes exactly like a grilled cheese sammich.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: