He carefully seasons the meat with kosher salt and a grind of fresh-milled pepper. He gives it a good sear, but doesn't over mince it. The cheeses, which can get crazy considering the eight choices (Goat cheese? Not this time, but the sharp-and-creamy provolone-American blend is recommended), are carefully folded in before they're tucked into a delicately crusty Conshohocken Bakery roll. Some baroque variations - like the "Jawn," elaborated with sloppy Joe meat, grilled onions, Whiz, and fries - are awfully tempting. But what distinguishes SpOt's steak is apparent in its most elemental offering.