Personally I would use sausage on the outside and fill the middle with cheesesteak meat and cheese and whatever else you are adding.
You could do with all beef but it can't compare to the flavor of the smoked sausage.
Either way you decide to go I'm sure it will be great, just that's how I would go about it.
Well the really good cheesesteaks like Pats or Ginos in Philly do use ribeye thin sliced for their cheesesteaks.
If you are slicing a ribeye for this your best bet is to place it in the freezer for a little while, not freeze but hardened a bit so you can thin slice even easier.
Now you made me want to make a run to Philly for a cheesesteak. Only about 45 minutes away but not doing that on a Friday night.
Provolone will be ok. And in NJ right across the bridge from Philly they use American cheese. Some places even make a Cheese sauce out of American and Cooper sharp and smear that on a roll and throw the meat on then drizzle more over it.
ya I heard that too... I think I might do a mix of American and prov. and mavbe some pepper jack to give it a kick. I'm about half into a bottle of 99 cherrys so I think i'm gonna start now that the food is here.