Hey everyone! I've been thinking about this a lot and I can't make up my mind. I'm trying to decide what cut or kind of beef to use for a really nice but yet affordable Philly cheese steak for my restaurant.
I've thought of top round, but I've had some "tough" experiences with that. One place I worked at used pre cut strips of sirloin I think. They were small, maybe 6oz, and in a cryo vac. I really want to steer clear of the "Philly puck". I don't like the idea of using that shredded stuff. I would love to use rib eye but I fear that its just too much for a sandwich. Especially in my small town.
If anyone has any tips or tricks for me I would love to hear from you. Thanks in advance!