Here's a trick for cheesesteak. Take a fresh thick cut ribeye steak and put it in the freezer for 1 hour. Remove it and slice it easily with a sharp chef knife 1/16th of an inch or less. Obviously, discard any large fat seams. Fry some onion partially, you don't want it well done, remove from heat. Season the sliced ribeye with salt and pepper and start frying it, add the partially cooked onion and cook to desired doneness. Provolone or whizz it's up to you and you can even skip the onion if you want.
I've stayed away from thin sliced meat recipes, unless I could buy the meat pre-sliced. This freezer trick changed that. It firms the meat up enough to easily slice through without being a mushy, unevenly cut mess. I've bought home gamer slicers from auctions, they do okay, but a chef knife is easier to store.
Here's a trick for cheesesteak. Take a fresh thick cut ribeye steak and put it in the freezer for 1 hour. Remove it and slice it easily with a sharp chef knife 1/16th of an inch or less. Obviously, discard any large fat seams. Fry some onion partially, you don't want it well done, remove from heat. Season the sliced ribeye with salt and pepper and start frying it, add the partially cooked onion and cook to desired doneness. Provolone or whizz it's up to you and you can even skip the onion if you want.
Came for the lulz, stayed for the cheese steak recipes
I've stayed away from thin sliced meat recipes, unless I could buy the meat pre-sliced. This freezer trick changed that. It firms the meat up enough to easily slice through without being a mushy, unevenly cut mess. I've bought home gamer slicers from auctions, they do okay, but a chef knife is easier to store.