cheese steak

I'm originally from Philadelphia and thusly the appreciation for a great cheese steak is part of my genetic make-up. However, nobody "down here" seems to get it. 

There is never enough meat, and the rolls are either too small, too thick or too not greasy. You see, in my opinion, three things make an authentic cheese steak:

1) Meat

2) Cheese

3) Grease

Combine copious amounts of all three, and you have yourself one of life's greatest pleasures. 

In last week's TU (I think it was the Friday paper), they claimed that a place at the beach had authentic cheese steaks. Any merit to that? Any fellow "City-of-Brotherly-Loveians" willing to testify?