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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8345524" data-attributes="member: 19675">Well, the Reuben looks good, but slightly off.  Looking at the menus for the delis I frequent the most, an authentic one of these should be: corned beef, pastrami or turkey (sometimes mixed); grilled on rye (dark, light, seeded, marble) with sauerkraut and melted swiss with a side of Russian dressing.Philly Cheesteaks are one of the most deceptive sandwiches out there- so easy to mess up, despite its simplicity.  I’ve seen a half dozen different “authentic“ cheese options from people who should know.  Cheddar, swiss, american and provelone are the usual suspects, but some opt for things like Cheese Whiz (a spreadable cheese product sold in jars).  Pepper choices are usually some kind of bell pepper, but common substitutes are banana peppers, sliced jalapeños- sometimes pickled- and pepperoncinis. Some of the ones I’ve had were done with carefully layered thinly sliced beef, cheese and onion.  Others insist that the thinly sliced beef & cheese be chopped & mixed with the edge of the spatula while grilling. And in most cases, they’re using ribeye or flank, not rump. But the final deciding factor is the flavor & texture, not so much the particular cut.  So how “authentic” theirs is would depend on how they handled the meat.</blockquote>