The Costco I frequent has large packs of NY strip that are thin cut, that's what I use. I cut them into smaller strips and steal a step from stir fry and velvet them before cooking to get them very tender. Definitely not traditional, but they taste good, so I don't care.
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We always use Tri-tip.Comment
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Last few times I made them I had the butcher thinly slice up some strip steak, sliced thin enough you can't tell what cut it is and strip is I wanna say ~$5/lb cheaper. I can't anyway, maybe someone with a better palate could tell.Comment
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Sorry, no pics, but I ended up doing choice tri-tips from Wild Fork. Sliced thin with my slicing knife, came out very good but I would describe them as a steak and cheese slider vs a cheesesteak (which seems like the same thing, but there is a difference lol). Either way, very tasty and no leftovers.Comment
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Whenever I've had cheese steak, it's normally pretty thin sliced. Think commercial meat slicer. Maybe that's a regional thing, but it's definitely bite through. I would expect ribeye to have some bite to it. Granted, I'm not opposed to that, and I think it would be fine on a sandwich. But maybe not quite what people expect on a philly cheese steak. Although you may be on to a "new cheese steak" sandwich!
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My local grocery store carries this.
It’s normally $12.99 for a one pound package and at times they have it on sale for $9.99. This stuff is incredible.
Super thin, pretty large slices and always has great marbling.
I’ve used it for cheesesteaks, steak subs, ramen, steak pizzas, fried rice and stir fry.
If you ever see it, I highly recommend it.
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