OK, now I'm just saying that if your doing cheesesteaks, it's ribeye...if you're making hot roast beef or french dip or something, then you can go to a different cut...I'll dig deep in the threads, there is an awesome sammie thread started years ago for a smoked italian toasted roast beef sammie...
I have NEVER found a cheesesteak like the ones around here, it's not just the steak and cheese, it's the roll...for me Conshohoken Bakery roll, if you ever see a way to try them, you just have to for a good cheesesteak..
and I don't eat mine wit...