Sorry, don't know. Never had CW. I choose that pic because it just happened to look the best of the images that came up on my Google search. I had previously thought the cheese used in cheese steaks was a white variety. Although I've made and ate plenty of steak sandwiches, I never had a cheese steak.
In any case, here are some others I found on a further search...
Would love to try any one of them!
They all look delish except possibly the last one; two, one with red pepper and one with green, look the best except I can't chew raw peppers so have to nuke them or parboil them - yet. I can't really chew the sandwiches except cutting them up and proceeding very carefully but have been making headway.
I like the buns a little crisped.
And I think first I'll try some French Dip sandwiches - those I'll have to cut up, too and slice the beef really thin. But Emeril Lagasse has one on youtube that looks wonderful, like his cut of meat but not sure if I would roast it like he did or in a crockpot. His way is more authentic. And the au jus from oven roasted is the real deal as compared to some kind of soup broth.
But the deal breaker to lean to his method, at least for most of it, is he serves them on what looked like crisped hoagie rolls with sesame seeds baked on. Those are how my favorite ones were served years ago in a restaurant that went kaput.
So lots of good idead - and no reason I have to use steak but could use nice roast beef which one looks like anyway. So thanks again. Sorry I didn't get back to you sooner.