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then why drown it in ****? The finest cuts of steak aren't drowning in A1, onions, peppers, blue cheese, mayo, dijon, bbq rub, cajun seasoning, then smothered in gravy...
Actually, when I eat a steak sandwich, I like lots of things on it, like cheese, onions, peppers, mushrooms, etc.
veggies, fine (basic veggies don't pack flavor punches like ketchup, spicy mustard, relish, etc.) ... but cheese? I'm talking about really fine cuts of meat, the Peter Luger style. Cheese would ruin it! On the flip side, I can see cheese improving a less than desirable cut of meat, which was my point all along...
Bratwurst > Hotdogs
Zoidberg: "I'd like a jumbo squidlog please."
This is another thing that I think Chicago does right. Vienna beef on a steamed poppy seed bun, dragged through the garden with tomato, chopped onion, Mustard, lime green relish, sport peppers, kosher dill, and celery salt. Yum!
Bratwurst > Hotdogs