Philly Cheese SteakコミュのPhilly Cheese Steak in 埼玉

Hi ! My name is Eddie... I'm a native Philadelphian who lives in Japan and I'm starting a cafe in Kawaguchi and wanted to get some opinions.

Basically I want to have some Philly food on the menu... especially a cheese steak, but I'm worried about some logistics. (Personally speaking, I think very people know how to make a REAL cheese steak or hoagie outside of the Philadelphia/Jersey shore area.)

The good news: I found a type of bread that I think is very good for a Japanese size hoagie. Its called "chapata" bread. - - I think the taste is very close to an Amoroso roll. (I think the most important thing about a hoagie of cheese steak is the bread... I hate people who toast the roll!)

Now the problems:
CHEESE WHIZ <-- Is there anything similar to this in Japan???
Actually I like my cheese steaks with mozarella - - but technically speaking provolone is the cheese that's supposed to be used.

VOLUME OF MEAT - - A REAL Philly cheese steak has A LOT of meat in it... The juice of the meat should drip down your chin and be enough to choke on...
but in Japan beef is expensive and I don't think a cheese steak tastes as good with pork (and the color looks funny.) Any opinions? (Actually does anybody know how to say "top round" in Japanese?)
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GREASE - - A real Philly cheese steak should be nice and greasy. I think the chain restaurant versions are too dry, but then again, maybe a real Philly cheese steak is too greasy for most Japanese? (When Japanese friends came to my place in Philly and we ordered cheese steaks, I used to have to give many "serogan".) Maybe I shouldn't let it be too greasy?

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HOT PEPPERS ! ! ! <-- Does anybody know the word for these in Japan???

Would greatly appreciate your advice !

Eddie