Someday I am going to New Jersey and eat nothing but cheesesteaks for a couple weeks. Seriously. I have never been to New Jersey yet, although I once gazed at it longingly on a trip to Manhattan. But it has such a reputation for good cheesesteak that I want to try one from each of the most famous places.
I have been experimenting at home and finally made one that was almost as good as the ones Lamont Johnson makes at Big Daddy's Cheesesteaks in Hemet. It is a family business that the locals love because Lamont and Debbie and their son not only sell good food, but they are all delightful people as well. In my opinion that make the food taste even better.
The ones I make at home are a little different, but tasty and economical. I cut a chuck roast into 3 or 4 chunks and braise them on all sides in my Omnia 10-in1 robotic cooker using the Grill setting, then pressure cook them over onions for 90 minutes with a cup of beef stock, thyme, and black pepper. After cooking I chop the meat, spray it with Bragg's amino acids, and put it back in with the pan drippings in the 10-in1 on the Stir Fry setting, adding more cooking stock as needed to keep it moist.
Then I put it over provolone sauce in a croissant, preferably with some of Debbie and Lamont's incomparable sweet pepper sauce.