In November, Ray’s Hell Burger Too was transformed into a restaurant that only served steak and cheese sandwiches (and tater tots). A month later, the restaurant was quietly re-re-branded as Ray’s Hell Burger Too.

Yesterday (May 30) the Michael Landrum-owned eatery at 1713 Wilson Boulevard in Rosslyn changed identities again — to ”Nice ‘N’ Greasy Steak ‘N’ Cheesy.” Nothing about the interior has changed, except the menu.

The menu of the new restaurant include three entrees, two sides, and a curated selection of soda, beer and wine. Two of the entrees are steak and cheese sandwiches: the $7.99 “Shock G” — one-third pound of sliced rib-eye, a generous helping of American and Provolone cheeses and grilled onions on a toasted 8-inch Lyon Bakery sub roll — and the $11.99 “Biggie,” which is the same as the Shock G but with two-thirds of a pound of rib-eye.

Both sandwiches are cooked using what’s being called “groove grease.” Optional toppings include lettuce, tomatoes, peppers, mushrooms and charred jalapenos.

The other entree is a $2.00 “mini hell-burger” called the “Little Minion.” The burger comes cooked to order with grilled onions, American cheese and “heck sauce” on a toasted, buttered potato roll. The Little Minions also come in quantities of 3 for $5.25, 6 for $9.00, and a “devils dozen” (13) for $18.00.

Sides at Nice ‘N’ Greasy Steak ‘N’ Cheesy are greasy, but not cheesy. The two sides offered are tater tots and onion fries, both $2.50.

The eight beers on the menu include Budweiser and Bud Light ($3), Bells Oberon ($4) and Lucifer ($6). The house wine (pinot grigio, merlot and cabernet) is offered at $4.

Nice ‘N’ Greasy Steak ‘N’ Cheesy will be open from 11:30 a.m. to 8:30 p.m. Tuesday through Sunday, according to a handwritten sign on the door. So far, there’s no word from Landrum as to what prompted the change back to steak and cheese sandwiches.