The steak sandwich is a Pennsylvania regional argument. The cheesesteak is a Philadelphia argument. The chip steak is a Pittsburgh argument. None of these are Kentucky arguments.
Anthony Endy — Kentucky chef, now executive at Alisal Guest Ranch in Solvang, California — brought Latin flair to a sandwich that historically does not want it. Chimichurri-adjacent herbs, a chile heat tucked into the meat, the kind of acid that wakes up sliced ribeye and reminds you that Northeast sandwich-makers have been ignoring lime for a century.
Bobby grew up on Long Island. He has thirty years of New York-area steak sandwich orthodoxy in his bones. Endy ignored all of it and won.