That *is* how one eats a Philly cheesesteak. No unusual protocols.
Of course, I hadn’t realized that Frieda’s lunch truck outside the Penn Math Dept. was such a class joint. Frieda always used slices of provolone as the default source of cheese.
My favorite was the variation on the theme, the pizza-steak: a cheesesteak with a few spoonsful of pizza sauce tossed on late in the cooking process after the cheese has started to melt properly.
The Mad Italian here has a meatball sandwich with pizza sauce on it. It’s not bad at all.