No offense, but I don't trust the opinion of someone who thinks dunking the whole sandwich in a vat of beef stock is an acceptable way of avoiding a dry sandwich.
The cheesesteak is pretty much perfect if you get it somewhere good, the problem is that outside of a 1hr radius of Philly, they're pretty awful. The bread is key and if it's not an Amoroso (or equivalent) roll, it isn't going to work. There's also a huge difference between the shitty, frozen, compressed, chipped beef that some places make it with and the real-deal thin sliced beef a true cheesesteak used.