I love cheesesteaks, I love them more than any other food, I'm

Minimalism. Thin lean meat. Cheese is your call. But in Jersey, Philly the common choice is American deli slices over whiz largely. Salt. Pepper and garlic,onipn powders optional.

>>7827755
How is cheesesteak meat sliced/diced, what's the best method for that?

I go with deli Provolone or American depending on the mood for cheese, no kraft single shit

I don't have much experience with cheesesteak, but I've tried recreating a bunch of regional type sandwiches at home and almost always the problem is the bread. If the sandwich requires a specific kind of bread and you can't buy it or bake it yourself, it just won't be the same sandwich.

>>7827776
Deli slicer

>>7827778
It's just a generic sub roll though.

>>7827776
>>7827784

Deli slicer is ideal, but that's not very practical for most home cooks.

I just buy a piece of beef, put it in the freezer until it's nearly (but not completely) frozen, and then slice it with a sharp knife.

>>7827737
throw avocado in that shit

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436KB, 600x600px

>>7827829

>>7827737
Where are you moving to, because in NorCal, it's pretty easy to find authentic cheesesteaks. I have 2 place within a mile of my house, one is 3 blocks away, and one is about a mile away. (Both of them make real cheesesteaks, using Amoroso's rolls, and they both sell Tastykake as well. There's actually quite a few of the legit places here.
Then also, you can get cheesesteaks at any number of other places as well, but they're not "authentic", so to speak.

>>7827737
john's philly grille desu