Disgusting sandwich. I should have known better when the owner?? told me that they do things different here like cutting their rib eye pieces very thick. If that isn't enough to send you running (if you are a loyal cheesesteak fan in the know) than certainly the taste of the food will get you later. I opened my small make-your own ($7) Philly (white american, peppers, onions) and the first thing I saw was a piece of fat the size of mini-ice cube attached to the steak which the owner said they hand carve all the time. Somebody must have been a bit lazy and missed a giant piece of fat. A chunk of fat that big would not get past even the biggest idiot cutting meat. \n   The whole idea of trying to do something different with cheesesteaks is nice, but too many folks (well maybe not Phoenix natives) have specific standards for cheesesteaks and you just can't break these decades old rules and create a loyal following of true fans. Cut the meat thin like every other place in the world and pay attention to what your serving. At least the guy was nice when I called to inform him and he told me to come back and make it right. Hold the fat please.\n\n  Oh the fries and onion rings are straight out of the ole baggy. Makes me wonder about the ribeye - if you can't cut your own fries, why would you use the best quality meat? They might be cutting corners for a profit.??\n\nResponse to Owner :\nThe only way to tarnish your restaurant's business is to serve us meat with fat chunks that you could literally choke on. Smart Yelpers will realize that is safer to eat your dinner out of a dumpster than risk choking on Phoenix fat.\nUSDA Choice is not the best cut of rib eye, it is USDA Prime that is top of the line. Certified Angus means a black hide. Your considering non-frozen fries? why thank you so much for considering serving people fresh stuff.