If I featured Philly Cheesesteaks as main sandwich I would use ribeye. I have used Top round for all my sandwich needs without any problem. The Top Round does need to be sliced thin so its not tough. You could also buy the Amoroso rolls through you purveyor. I have also tried the pucks and didn't really like them either. I have also roasted off Sirloin butts and used them for different RB needs in my food services. I think if you slice the Top round thin enough it will work out ok. Calling Chefbuba please pick up line one. Also ask Buba about his pastrami when he checks in.....