A Philly cheesesteak on hoagie bread
How To Thinly Shave Ribeye For A Deliciously Authentic Cheesesteak
For an authentic cheesesteak, you want your steak to be in ⅛ inch-thick slices, or just as thin as you can realistically cut them. You can do this with a knife or a food processor.
Whichever method you use, pop your ribeye steak in the freezer for about 20 minutes beforehand. First, pat it dry and place it on a baking sheet, then let it firm up uncovered.
Before you start cutting, ensure your knife is super sharp to easily slide through your meat and to keep your hands safe. Slice against the grain for the most tender pieces.
If you use a food processor, attach blades that are 2 millimeters thick before you place the meat in. Chop it into chunks first so that it fits in the device.
After your steak is chopped up into thin slices using your preferred method, you can season your meat with salt and pepper and get to cooking.