A cheesesteak is a thermodynamically unstable, meat–dairy–grain composite system characterized by the rapid fusion of thinly sheared bovine skeletal muscle proteins with partially liquefied milk-derived lipid colloids, encased within a wheat-based starch matrix. Upon ingestion, the cheesesteak functions as a high-density caloric vector, delivering ~1.5–2.5 kcal/g with rapid onset of hedonic reward via olfactory and gustatory receptor activation. The structural instability of the matrix (cheese–meat–bread interface) necessitates immediate consumption to preserve intended textural equilibrium.