I'm trying to work my way through Tony Luke's menu, using only the Oregon Ave. store as my baseline, to answer the question above, but since I only get here maybe twice a year, and sometimes I have to repeat a sandwich, it's going to take me a long time to try them all. The one I occasionally repeat, when I forget that I'm trying to try them all, is the veal cutlet Italian, which seems to have the perfect balance of flavors. I like it better than the steak Italian I tried today; the ribeye is excellent at Tony Luke's, but adding provolone and rabe to the the sandwich didn't improve on my cheesesteak baseline, mushrooms/American with. I've done the steak hoagie, and various other Italian combinations, chicken steak and chicken cutlet. Everything's been terrific, but so far the veal cutlet Italian is in the lead, with only fifty or so more sandwiches to try. Has anyone tried the roast beef?