Ribeye Cheesesteaks
A classic Philly cheesesteak doesn’t really need any improvements, but I do have a few tricks to help you up your cheesesteak game at home. First, buy a rolled and tied boneless ribeye. Get extra, it’s easier to slice, and you won’t be sorry to have an additional prime rib meal with the leftovers. Second, put it in the freezer for 30 minutes to an hour before you plan to slice and cook it. The chilled meat will be much easier to slice really thin. Third, cook each of your vegetable toppings separately in preheated pans. Peppers, onions and mushrooms all benefit from a blast of high heat to develop a nice char while keeping the integrity of the vegetables intact. And of course, I top it all with provolone and American cheese before I broil it.
