Slicing Ribeye roast for philly cheese steak
Does anyone have any tips on how to make homemade philly cheese steaks.
I was going to buy a 5-6 lb ribeye roast from costco and then thinly slice it. The problem is how to slice it.
I have read online that if I freeze the roast for an hour or so, then I should be able to slice it with a knife. However, i'm afraid this won't be as thin as an authentic Jim's steak, for example. I'm wondering if I need to go buy a slicer?
Also, I was looking at the Ribeye roast in the store and I notice that it's heavily marbled with fat. Do I include the fat?
My personal plan is to buy a meat slicer (commerical grade under $400) for home, not just for Philly sandwiches, but also I make a beef teriyaki and other deli meats. Since not everyone can do this, I would suggest maybe buying the meat at either a meat store or grocery store and ask the meat man to slice it thin for you. They should do that without charge.
My method is to pound the meat thin between 2 pieces of plastic wrap. Lately, I've been using pieces of flat iron steak. It's nicely marbled, tender, great flavor, and only about $5 a pound.. When I've gotten whole tenderloins, after cutting the steaks, I use the small ends in the same way. In my opinion, slicers are a p.i.t.a.. Heavy, hard to clean/store and expensive. The cheap ones don't do the job.
If you live in a town with a decent asian market they usually sell thinly sliced steaks including rib eye that is used for sukiyaki or Korean BBQ, that's what I use for my Philly Steaks.
When I've seen it done in a commercial kitchen they sliced the meat while partially frozen on a deli slicer. While lean is healthier fat gives flavor and moisture.
Yes I have a commercial meat slicer and they are more like $500 and up and IMHO they are the only way to get a proffesional philly type sandwich, etc. Yes I usually cook my boneless ribeye and put it in the fridge overnight, or freeze for about 3 to 4 hours, 1 hour never worked for me.