- Thread starter
- #1
Bama Believer
Active Member
for a steak sub,, philly style, italian beef style,, whatever.. How do you do this,, cut strips of sirloin just doesn't get it..
for a steak sub,, philly style, italian beef style,, whatever.. How do you do this,, cut strips of sirloin just doesn't get it..
for a steak sub,, philly style, italian beef style,, whatever.. How do you do this,, cut strips of sirloin just doesn't get it..
Yes, I think they use a whole loin and partially freeze it then slice it thin on a commercial spiral slicer..From what I understand, the best places use ribeye for their cheesesteaks... Makes sense, ribeye has a great balance of meat/fat and fantastic flavor....