Take the 2-minute tour ×  A sub shop I liked to go to in college
offered two kinds of cheesesteak: the "'regular' cheese steak
sub" and the "Filet Mignon steak sub." The only difference
between the two was the cut of meat used, with the filet being
both better and more expensive.  I once went there for lunch
with a friend and tried to order the filet sub. My friend
stopped me, saying that there was no reason to spend the extra
few bucks and that I should just get the regular. I don't
remember his exact explanation why anymore, but it had to do
with the cheesesteak preparation process, which involves
chopping the meat up into very small pieces. I think he said
that the breakup of connective tissue negated the advantage of
using the filet.  Was my friend right? If so, why?
share|improve this question  2 Answers 2  If it's a properly
done cheese steak, and it's not sliced in the same direction as
the grain of the meat, he's probably right.  It's quite possible
that a cheaper cut of meat would have a "beefier" f