Hello Chefs, I have a new sandwich coming out for the Fall, I'm doing a Philly, Pastrami and Swiss melt things like that. I just did a taste test on a Philly Cheese steak, with 5oz on Rib eye, melted cheese, sauteed onions on a Amoroso roll. The Philly cost out at a 35%, selling at $5. I need to keep the pricing, at or about that because its a work place cafe. Have any of you seen, or taste test any other sandwiches that may work in this setting and at this cost level...........This is a picture of the Philly Cheese Steak.................Thanks ChefBillyB............P.S. Please, don't Cheese wiz me to death, I'm in the Pacific Northwest and no one even knows about what they do on the East Coast out here.