I'll start with a big asterisk, however. This thing has a fatal flaw. Well, potentially. Let me explain.

I'm not sure what cut of meat they use to make this but based on the consistent cap of fat that's always present I'll assume it's a sirloin steak of some sort. I don't mind the fat but I do prefer it rendered to a certain degree. This, however, is where the problems start. For some annoying reason, L&S cuts these steaks pretty thin. This leads to an unenviable decision: you can either order the steak rare and have the fat not be rendered enough or have the fat be rendered but you have to settle for mid-rare or - more realistically - medium doneness.

Having said that, the sandwich is still excellent. But it could be so much better. Such a shame.

This also inevitably brings up another point of consideration: L&S also offers Philly Cheese. It has thinner and longer slices of beef and and usually comes medium to medium-well done. But it's cheaper and far more consistent. The Black Angus Roastbeef is capable of greater hights but it can also be a bit of a hit and a miss, depending on who's preparing it. Again - thin steaks, more room for error in doneness.

To this day I can't decide which one I prefer if I'm perfectly honest. I wish you better luck.