Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV
We set out to reproduce this classic sandwich without the pricey rib eye, a deli slicer, or a flattop griddle.
WHY THIS RECIPE WORKS
Bringing cheesesteaks home required coming up with a simple and economical way to mimic the thinly shaved slivers of rib eye usually obtained with a meat slicer. We found that when partially frozen, skirt steak’s thin profile and open-grain...