After having steak at fancy resturants in many forms like reverse sear, grill, sous vide, and smoking, many different cuts, and many different seasonings options and dry ages, nothing beat a cheesesteak in both flavor and price. Yet most people pick the filet if given the option, which is a worse deal in flavor and price.
Cheesesteaks also have more favor options all throughout rather than just a slab of meat which is hopefully cooked to the desired temperate and then gets cold faster than a nice hot cheesesteak loaded to your liking with Cooper sharp cheese, peppers, onion, different kinds of mayo, etc.
Q
You can often get a pound of rib eye at a great cheesesteak place for $16 where the same could cost $100+ if served as a slab of meat.
Cheesesteaks win all day.