How to Slice Ribeye for Cheese Steak

Philly cheese steak sandwiches are a distinctive classic in American cuisine. A big part of what makes them this way is thinly sliced ribeye steak that is used in these sandwiches. Although it may take some practice to slice the ribeye as thinly as you'd like, it's possible to do this at home. You can buy a meat slicer, or you can try your hand at slicing the meat thinly with your knife. The method you choose is up to you.

Things You'll Need

• Meat slicer (optional)
• 1 pound ribeye steak
• Sharp chef's knife (optional)
• Cutting board (optional)
• Freezer (optional)

Instructions

Using a Meat Slicer

1. Unwrap one pound of ribeye steak and place it in the guide on the slicer. One pound should be enough for four sandwiches, unless you or a family member prefers extra meat.

2. Select how thick or thin you want the slices to be. Do a test slice to make sure that it is what you want, and adjust thickness setting if necessary. Philly steaks are traditionally sliced very thin, about 1/8 inch or less if possible. Keep in mind that the meat will shrink slightly as it is cooked, as well.

3. Slice the meat using your slicer. Be careful not to place your hands anywhere near the cutting blade, as it is very sharp.

If using a chef's knife

1. Freeze your ribeye steak. It does not need to be frozen all the way through, as it will be too tough to slice through. Instead, freeze it until it is mostly firm to the touch, but still somewhat yielding if you poke it with your finger.

2. Remove ribeye steak from freezer and place on cutting board.

3. Slice thinly (about 1/8 inches thick, if possible) across the grain of the meat with your very sharp chef's knife. It may take a few tries before you get the slices as thin as you want them, but it is possible to do if your knife is sharp enough and your meat is partially frozen. Think of it as though you are shaving the meat, and you will have better luck obtaining very thin slices.

Tips & Warnings

• The fat marbling of ribeye steaks is what helps to give Philly cheese steaks their distinctive flavor. You can trim some of this fat off before you slice the meat, if you like, but do not trim it all or you will lose that distinctive flavor.

• Cook or refrigerate the meat immediately after you have sliced it, as a matter of good food safety practice.

• If you use a meat slicer, always be sure to wash and sanitize it immediately after each use, as a matter of good food safety practice. If possible, buy one that can be taken apart easily for cleaning.

• If you notice that your knife is tearing rather than cutting the meat, chances are that you need to sharpen it. Sharpen your knife and then start cutting again. A sharp knife is much safer than a dull one, because you can more easily control where and what you are cutting.

• Do not refreeze meat you have already frozen once, as it will drastically change the flavor and texture of the meat in an unfavorable way.

References

• The Professional Chef (Eighth Edition); The Culinary Institute of America; 2006