Ok, made me a Philly cheesesteak, it was nice but a bit underwhelming and needs refinement. What are the rookie mistakes, I guess asking winebert especially since he lives nearby Filadelfia.

Made with good quality, even decently marbled beef sirloin, seared peperoni, decent amount of provo-lown.

My impression from whatever was my take is more salt and less melt on the provolone, perhaps more of the cheese too.