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We call that a "corn dog" here. The meat is a "hot dog" (Do you have those down there? It's sausage made primarily of pork, turkey, and/or chicken, although they also come in beef.) Think of the hot dog as the leftovers after making all the other prime cuts of meat.
This is what you need to make a cheesesteak, Jag:
--6-8 oz. (170-230g) of boneless chicken or beef steak
--2-4 oz. (60-120g) of white American or Provolone cheese (this can be substituted with a jar of Kraft Cheez Whiz)
--a good Italian hoagie roll
--your own condiments as you prefer (onions, sweet or hot peppers, ketchup, mayonnaise)
--Chop the meat into pieces and grill up
--Toss the bun into a toaster oven or standard oven for 3-4 minutes (Don't burn it--slightly crisp on the outside yet chewy on the inside)
--You may wish to put the cheese on before you toast the bread...it's up to you.
My personal preference is to toast the bread, load ketchup and mayo on the bread, add the meat, then the cheese. If you use onions, grill them with the meat for the best flavor.
Amazingly, the only Philadelphians that seem to turn up their noses at this type of food are the college kids and the foo-foo squad in Society Hill. (No offense to any cellar dwellers in Society Hill...it just seemed like the perfect target at the moment.) As Mitch mentioned, Philadelphia is the 2nd fattest city in the United States...and we only recently lost #1 to Houston. (NBN: What are the specialty foods there that make Houstonians fatter than us now?)
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