The sandwiches were a hit!
Jeff said the meat was kind of one big chunk at the end of 6 hours. So maybe stir it once in a while if you're home with it. (He stirred it up though and it was fine.)
It was tender and juicy (due to the way it was sliced), very flavorful, and I think even better than grilled meat for a cheesesteak. But that's me. (I don't claim to be an expert on cheesesteaks, mine have all been of the fast food/chain restaurant variety.) I think they could have used more salt and pepper (I only used about a tsp. of salt and a Tbsp. of pepper-- could maybe even have used a shot of soy sauce instead of salt) and maybe a Tbsp. of sugar to cut any bitterness from the bell peppers cooking so long. That's what I'll do next time.
I also thought that with different seasoning (a couple of Tbsp. of chipotle or a few dashes of hot sauce, a couple more of cumin, a dash of lime or lemon juice, a sprinkle of sugar) it would have made quite decend fajita filling. Perhaps an idea for a party?
For your reference, the provolone went first, it seemed to be the choice of cheese for a cheesesteak. And if I was serving them at home/at a party, I might toast the rolls first and maybe put out some mayo to spread on them. But it was well recieved, and I might do it again in April (with my seasoning changes.)