beef for super bowl cheesesteaks

[das85]

Hey gang - have never tried making cheesesteaks at home but looks like 2 weeks from today I will..

I see some good recipes including on the free side here...but looking for advice on either how to shave the beef or where to get it pre-shaved..

I don't have a mandoline or deli slicer...mostly I am seeing put beef in freezer for 15 mins and then use a very sharp knife. I'd also consider buying a mandoline which obviously many find useful for other purposes..

I've seen some awesome photos here of members' cheesesteaks...how do folks get/prep their beef?

[tbob4]

The freezer method is perfect. I would put it in for longer than 15 minutes, though. A half an hour minimum is best because it will thaw quickly with 15 and cuts will not be as uniform. I know by experience.

[shify]

If you have an Asian grocery store near you, odds are they sell thinly sliced ribeye for shabu shabu. That works the best.

[SheilaAnn]

+1 hands down

[das85]

This sounds like a great idea and there are several Asian groceries within reach.. I see one is selling something called kiriotoshi as well which sounds like it might also work nicely.. Never would have occurred to me - thanks!

[Reds Fan 5]

Costco carries it.

[Mosca]

nnn

[Michael_in_TX]

The freezer method is what I use. Sharpen your knife as best you can and, most importantly, take you time. I know when I start trying to rush it (as in I think I am getting rhythm or something), I always start cutting slices larger than I'd like.

[JoeSousa]

I think my plan is to buy a rib roast, remove the cap to cook as a steak, and then trim and slice the eye of the ribeye.

I have never tried to slice meat with a mandoline so not sure how that would work. Before I had a slicer I would, like others have mentioned, freeze the meat a bit and get my sharpest knife and do my best. If you can't get super thin slices take what you can get and just chop those up a bit. Once they are cooked and covered with cheese nobody will notice.

[Timbo54]

You might be able to get it sliced at your local supermarket for free.

[DavidNorcross]

I use ribeye's. Like others note, I would put in the freezer for at least 30 minutes. Then slice thin. I have never gotten anyone to slice, just have never seen the need. You will do great.

[CHNeal]

Yep this is how I did it the one or two times Ive done it. Using the steaks rather then roast makes the nice Tywin cuts very easy.

[Jfrosty27]

Wild Fork Foods sells shaved ribeye. I have used it a few times with great results. In fact I have a package in the freezer. Great idea for the big game!

[das85]

Ooh I have been wanting to try Wild Fork anyway...this will get serious consideration!

[Panhead John]

I agree with the others about freezing the ribeye steak for at least 30 minutes first, before slicing. I wouldn’t worry about slicing one yourself, it’s pretty easy to get it sliced thin, once partially frozen. I like your idea about doing Philly cheesesteaks for the big game. Maybe others will want to join in? I’ve got a ribeye in the freezer that’s got Super Bowl written all over it!

[tstalafuse]

We usually make something that is representative of both teams in the Bowl. This year we are going to make and use brisket for cheese steaks.

[das85]

Cheesesteaks and ribs, this year is an easy choice for the 2 teams. Although last year's Cincinnati chili was surprisingly a hit!

[Spinaker]

I go to the butcher and have them shave ribeye really thin. Tell them you want it like deli meat thin and they will do it for you.

If you want more information on how I do it, check out this thread I made a while back. Spinaker's Steak and Cheese Samies

(Story for the short answer, I'm on vacay! )

[CaptainMike]

Leftover tri tip works well and I can shave it pretty thin with a good sharp chef knife with no almost-freezing needed.

[TripleB]

Yes! Leftover TT is excellent for cheese steak sammys. We have done this many times. Sometimes we even grill a TT and then refrigerate it to make cheese steak sammys the next day.

[das85]

Fascinating - curious do you think would work as well with raw tri-tip? I love tri-tip and have several in my freezer, just hoping to avoid two cooks. (Either way will bear this in mind next time I have leftover!)

[CaptainMike]

Hmm, great question das85, I've only done it with leftover TT. Precooked meat will have less moisture and therefore a bit more firm for slicing. An uncooked jiggly TT would likely be a different story. Regardless, tri tips make for great cheesesteak sammies! And a bit less expensive, too.

[jfmorris]

So... are you guys talking about using the deli slicer (I have one) to slice thin steak sized slices of meat, like I would get if I used a rib roast in the slicer, or are you taking a steak sized piece of meat and slicing that in the slicer to get thin slices off a steak, like if I were slicing a steak I was eating?

Just thinking of all the cheesesteaks I've ever had out, and they didn't have big slices of meat - more like small pieces all chopped up. Or do you chop it up while it's on the griddle?

[Spinaker]

Yeah, a deli slicer. You want the meat to be as thin as possible so you can chop it up on the griddle into tiny little pieces. The meat should be very, very thin so they chop easier when you are cooking. I linked my recipe above that has all my details if you wanna check it out. It is a pretty solid play-by-play.

[Joey877]

If you have a Costco near you they have it. Sliced thin and packaged in large portions. I have used that numerous times for my Phillies and it is excellent.

Edit: tried googling it and could only find a reddit thread: https://www.reddit.com/r/Costco/comm...pretty_decent/

[McFlyfi]

Our Ralphs/Kroger carries shaved steak, another place to check.