We've driven by this little place loads of times and haven't stopped but yesterday I was coerced into lunch there. They bill themselves as "famous hot pastrami, burgers and subs." They claim that everything is made to order and that nothing is pre-made - judging from our sandwiches I'd say that this is true. I watched them make both our sandwiches from scratch and it took about 15 minutes. First the "famous" pastrami dip- this is on the order of The Hat or Johnnies, really thin meat on a French roll. It had very little flavor. IMHO it's better than Johnnies but almost as good as The Hat.The jus is served on the side is a little cup. I think you're better off getting the pastrami sub without the jus as it was prdetty weak. The meat isn't cooked as much as Hat, which I think is good, but the flavor is better. Their French rolls are much better than Hat or Johnnies, better texture. They bill it as lean, which is true, but who wants pastrami without any fat? Avoid the pickles and onions, unless you specify how much you want. Mine had roughly 50% condiments and 50% meat, which made the roll soggy. An OK sandwich for $6.25, but I'd resist coercion next time.
The Philly Cheese Steak sandwich was pronounced just "OK," and at also $6.25 did not seem a bargain. Never having had a decent PCS in Los Angeles I can't compare it to either the real thing or to whatever the best LA has to offer.
However, a lengthly conversation with the counter guy revealed that on Saturdays they do a BBQ (probably a grill, although the equipment looked capable) of tri-tip and pork loin. Maybe a good alternative to How's Saturday tri-tip BBQ, on the days when they don't do it. This looks promising and I'll go back to try this. They also have roasted tri-tip sandwich on the menu but it says "soaked" in Rick's very own BBQ sauce. I'd be cautious.
Overall, it's convenient here in the west valley, I'll try the Saturday BBQ, but for pastrami I'll still spend the time to drive to Langer's for a pastrami sandwich. 22746 Saticoy, West Hills.