Cheese steaks are one of those foods that incite furious debate, turning friends into enemies and enemies into nemeses. Folks hailing from Philadelphia claim that only sandwiches adhering to a strict code of ethics even earn the right to be labeled as such. And shouldn't they have the right? Cheese steaks have been bastardized throughout the years, turned into crappy dive-bar food made from frozen strips of unknown origin. Let Mr. Nick's forever settle the debate: Good cheese steaks can be made even if they hail from a Fort Lauderdale street corner, where Mr. Nick's has crafted them for more than 30 years. The bread is just right — slightly elastic, cushy, and yeasty — while the meat has all the hallmarks of great cheese-steakery: quality beef cooked to order on a searing hot griddle. Mr. Nick's also employs a secret strategy — using a garlicky spice mixture that, along with the gooey cheese, melts right into the meat. The result is a juicy, cheesy, beefy jumble that hits all the right notes — even if there is no can of Cheez Whiz in sight.