Growing up in Philadelphia where cheesesteak is the signature sandwich I like to think I'm somewhat of an authority on how it should be made. Thinly sliced rib-eye steak is the meat traditionally used to make this delicious sandwich. If you can't find rib-eye sliced thin a trick is to partially freeze a thicker piece, which will make it easier to cut and pound to desired thickness.
The type of cheese used in a cheesesteak is equally important as the meat. Most people would say cheese wiz is the cheese to use. I'm not even sure if wiz can be considered cheese, but that is a topic for another post. My cheese of choice is provolone.
Bread is the final component. A cheesesteak should be served on a long thin roll which is not too soft but definitely not hard. Since moving to Arizona I have not been able to replicate the bread to make the perfect cheesesteak so when I'm craving one I will usually do a Stromboli instead. For those of you that aren't familiar a Stromboli is pizza dough filled with ingredients rolled jelly roll style and baked in the oven.
1 lb rib-eye steak, sliced thin
Salt and freshly ground black pepper
1/4 lb sliced deli provolone cheese
Preheat the oven to 400 degrees F.
Season rib-eye with salt and pepper. In a large skillet over medium-high heat, add the beef and cook until brown, shredding the beef with tongs or a spatula as you go. Once cooked, remove from the heat and allow to cool before making the Stromboli.
On a clean, dry work surface sprinkled with flour, roll out the pizza dough. Once the dough is rolled out, lightly oil it and season with salt and pepper. Layer the sliced cheese, leaving a 2-inch border on all sides and top with the cooked beef. Roll jelly roll style and place on a sheet pan. Bake until brown, about 20 minutes. Remove from the oven and let rest for 5 minutes. Cut and serve.