Don’t know how many French “dips” I’ll have to try before one of them tastes good. And the dipping just seems wrong.
But you can’t lose with the ten to one odds on cheesesteaks.
You could consider drizzling the juice inside the sandwich.
But I have to agree, the French dip seems like it should be delicious fun, but it underperforms.
Lacks cheese, don’t think it has onions, and it could use a more exciting sauce.
There are some sucky cheesesteaks out there too. But indeed some great ones as well. Best I have had was at a place in San Diego area. They had whole ribeyes in a refrigerator case waiting to be cut up and griddled with pepper and onion. I have served a wonderful French dip with prime rib and baby Swiss and jus that I made with roasted bones and fat and scraps.
I’ve had bad Philly cheese steaks too.
They make it bad it can be really messed up.