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Red sauce = "pizza steak" in most places. Sometimes pizza steak also gets you "mootsarell" but usually just provolone.
One other big differentiator is how much the griddle man chops up the meat. Some places just give it a gentle couple of chops, but other places really dice it small (along with the onions). I really hate the places that don't chop it at all. It is a really crappy grade and cut of meat after all.
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