Mastering the Art of Shaving Beef for Perfect Cheesesteaks Every Time

A great cheesesteak starts with ultra-thin, tender slices of beef. But achieving that fork-tender, melty texture is an art. With the wrong prep or slice technique, your sandwich can end up chewy and tough.

In this guide, I’ll cover my foolproof process for shaving beef to cheesesteak perfection. With just a few simple steps, you can serve Philly-style sandwiches that rival the real deal. Let’s get slicing!

Selecting the Right Beef Cut

Traditional cheesesteak shops use ribeye or top round. These cuts have great marbling which keeps the meat moist when cooking fast on a flattop grill.

For home cooks, ribeye is the best option. While pricier than other cuts its richness and fat content are ideal for cheesesteaks. Look for ribeyes with nice marbling throughout.

Top sirloin, tenderloin or NY strip can also work well. Avoid super lean cuts like eye of round, as they’ll turn out dry.

Freezing for Easier Slicing

Ever tried slicing raw steak by hand? It can be tricky when the meat is floppy and slippery. Here’s a chef’s trick to make it easier:

• Place steaks on a sheet tray lined with parchment or waxed paper.

• Freeze for 20-30 minutes until meat firms up but isn’t rock hard.

• Remove from freezer and slice immediately while partially frozen.

The chill stiffens the meat fibers so your knife glides through cleanly. Freezing for an hour or more makes meat knife-shreddable if you don’t have a slicer.

Slicing With a Knife or Mandoline

For sheets of steak ideal for cheesesteaks, a manual or electric slicer is best. But a super sharp knife and steady hand can also turn out great results.

Here are some tips:

• Use a long slicing or carving knife for maximum control.

• Cut against the grain for short muscle fibers that won’t tug.

• Place one hand on top of steak to hold it steady as you slice.

• Cut across the steak to make long, thin sheets, rotating as you go.

• Aim for approximately 1/8 inch thick or slightly less.

• Consistency is key! Keep an even pace and pressure.

A mandoline with a steak knife attachment also works great. Just secure meat and slice away for perfect shreds.

Using a Food Processor

While blasphemous to cheesesteak purists, using a food processor to shred steak is a total game changer for home cooks. No knife skills required!

Here’s how to DIY “shaved” steak:

• Partially freeze steaks first for easier shredding.

• Cut meat into chunks to fit food processor feed tube.

• Use the shredding disk or smallest slicing disk.

• Pulse in short bursts to control shred size.

• Resist over-processing into mush.

• For long slices, cut partly frozen steaks by hand.

In just seconds, you can have a big batch of shredded steak ready for cheesesteaks all week long.

Slicing Tips for Perfect Shaved Steak

• Keep your slicing knife razor sharp for clean cuts.

• Always slice against the grain of the meat.

• Cut in one smooth motion without sawing.

• Add too much pressure and meat can compress instead of slicing.

• Chilling meat before slicing is a total game changer. Try it!

• Consistent thickness leads to even cooking.

• Thinner slices = more tender and easier to chew.

Shaved Steak vs Steak Umms: What’s Better?

Steak Umms are a staple cheesesteak meat for many home cooks. But how do they compare to fresh-shaved steak?

Shaved Steak Pros:

• Made from raw, higher quality steak

• More steak-like texture

• Maximizes flavor when grilled

• Allows you to control thickness

Steak Umms Pros:

• Pre-shredded convenience

• Uniform shreds

• Usually less expensive

• Easy to store and use later

Both options can make great cheesesteaks if cooked properly. Shaved steak may have a slight edge on texture and freshness. But Steak Umms offer foolproof ease for weeknight dinners.

Marinating Shaved Steak

Adding flavor with a marinade before cooking takes these sandwiches up a notch. Try soaking shaved steak in any of these easy marinades:

• Olive oil, Worcestershire, garlic, onion, pepper

• Soy sauce, sesame oil, brown sugar, chili flakes

• Balsamic vinegar, Dijon, thyme, garlic, pepper

• Ranch dressing, lime juice, cilantro, cumin

• Teriyaki sauce, pineapple juice, ginger

Marinate the steak for 30 minutes up to overnight. Then cook as usual and pile high on cheesy subs.

Best Cheeses for Cheesesteaks

You’re not limited to iconic Philly-style Whiz for epic cheesesteaks. Try these melty cheese combos:

• Provolone – Classic Italian vibe

• Swiss – For a nutty twist

• Pepper jack – Spicy and gooey

• Cheddar – Extra sharp for bold flavor

• Mozzarella – Oozes beautifully

• Queso or nacho cheese – Indulgent and dippable

• Mixed shredded blend – The more the merrier!

Go with your favorite or a combo for next-level cheesy bliss.

Cooking Methods for Perfect Cheesesteaks

To get authentic cheesesteak texture from your shaved steak at home:

• Griddle or skillet: Gets crispy edges from high heat. Use a press for flat, pressed sandwiches.

• Broiler: Place steak on an oiled pan under high heat 2-3 minutes for sear.

• Grill: Gets great char. Cook over direct heat just until meat browns.

• Slow cooker: Add steak and veggies, cook on low 6-8 hours.

Melt cheese on steaks just before serving. Resist overcooking, as too much time in the pan or broiler can toughen the meat.

building Killer Cheesesteak Sandwiches

A stellar cheesesteak is all about balancing flavors and textures:

Bread: Go for a soft Italian or Brazilian roll that won’t overwhelm the filling.

Meat: Thinly shaved steak seared until piping hot and slightly charred.

Cheese: Oozy, melted goodness – enough to satisfy any cheese addict!

Toppings: The classics like onions, peppers, mushrooms and hot sauce.

Method: Pile everything into the roll hot off the grill or press for maximum decadence.

With ultra-thin steak as your foundation, the options for insane cheesesteaks are endless.

Perfect Pairings for Cheesesteaks

Beyond fries, what sides go great with these indulgent sandwiches?

• Loaded tater tots – Cheesy and potato-y!

• Creamy coleslaw – Crunchy contrast

• Pickle spears – Cut through the richness

• Garlic roasted broccoli – Vitamins galore

• Sweet potato fries – More flavor than regular

• Chicken noodle soup – Comfort and balance

• Garden salad – Add some greens

• Onion rings – Double up on onions

Cheesesteaks already pack a flavor punch on their own. Opt for lighter sides to balance out the meal.

Freezing Shaved Steak for Later

Make these sandwiches in a snap with pre-shaved, frozen steak:

• Slice or shred steak, then spread out flat on a baking sheet.

• Freeze until solid, about 2 hours.

• Transfer frozen steak strips to freezer bags.

• Remove as much air as possible and seal tightly.

• Freeze for 2-3 months.

• Thaw in the fridge before using.

With ready-to-go steak stashed away, you’re never more than minutes from crave-worthy cheesesteak subs!

With the right tools and techniques, you can achieve paper-thin, Philadelphia-worthy shaved steak from your own kitchen. Always slice against the grain of partially frozen steaks for tender results. Feel free to get creative with cheeses, toppings and rolls once your shaved steak game is strong. I hope these tips help you serve mouthwatering cheesesteaks that would make any Delco native proud. Now get slicing, and dig in!