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[Ralphie]

I’m on the verge of buying a flat top griddle. Haven’t decided if I want the one that attaches to the pellet grill or a stove top griddle. I’m leaning towards stove top because I found an awesome stainless steel commercial gas range topper that’s 27”x24”.

Anyway, I’m having visions of entertaining on game days with a griddle full of piles of Philly cheesesteak beef and fried onions & peppers.

I’m looking for recommendations for good philly cheesesteak beef.  There are several out there but I don’t want to shave/slice it myself. 
Restaurant Depot has a few different brands and styles.  But I don’t want to commit to a 10lb box without a review of some sort. Maybe Costco or Sam’s has it too.

I’ve never met a cheesesteak I didn’t like. But I’m hoping to make them as close to the real thing as possible.

[Bar-B-Lew]

I've had some from RD before and enjoyed it.  It was fresh meat, sliced frozen with wax paper in between.

[bregent]

Years ago I bought utility grade rib eye from RD that worked well.
But the most important thing for me is to use Amoroso rolls. Anything else and it's just not a cheesesteak. They're hard to find around here, so I've had to make my own. Not as good but passable. The thick bready rolls that lots of folks use are just wrong.  Vietnamese baguettes are a decent alternative.

[Bar-B-Lew]

Lucky for me they sell Amoroso rolls in the grocery store around here.  I will have to inquire with local pizza shops to find out what rolls they use.  I think there may be some alternates to Amoroso, but you probably wouldn't find them either unless you were in the PA/NJ/NY area.

[Bentley]

Rib roast is the go to cut, but if you dont want to slice yourself, you need butcher, or box.  Until this thread, Lew is the only one I know that has used RD pre sliced, so I am no help.

[Ralphie]

Thankfully my RD here sells Amoroso rolls. They usually have 8” and 10” rolls in stock. 

Some of the cheesesteak beef at RD is chopped, formed, sliced and frozen into portions. Is that the normal kind?  Or should I be looking for just sliced and frozen? 

My only allegiance and preference is to the taste and texture.

[Bar-B-Lew]

https://phillycheesesteak.com/products/naturally-flavorful/

This is what I bought there.  I believe it is sirloin.

And, Ralphie, you really need some 12" or 18" rolls

[Bar-B-Lew]

https://www.samsclub.com/p/steak-eze-thinly-sliced-sirloin-beef-steak/165128

I have had this before too.  It breaks apart easier when cooking, but has quite a bit of moisture in the contents so you lose a lot of the weight.  The flavor and final texture was fine.  This is more of a processed than sliced version of the meat though.

[Bar-B-Lew]

Lusitania Bakery is another local bakery in Bethlehem, PA that makes some rolls that pizza shops use for cheese steaks and hoagies.

[Ralphie]

I really appreciate the info.  Thanks!

[Bar-B-Lew]

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[Free Mr. Tony]

Any decent butcher will slice Ribeyes paper thin for you. I've never had the packaged stuff, but I would assume there would have to be a decent jump in quality when getting fresh sliced ribeye.

[heffneil]

I used left over fillets but I took some aged ribeye and put them in the freezer and sliced them into thin slices.  I got a carbon skillet and fry in that with provolone and then mayo and wickles the best thing on earth.

what's important is a dome to get the cheese to melt.  Thats imperative! Good luck

[Ralphie]

Those pictures look great. That’s what I’m aiming for.

Were those made with the Original Philly brand?  My local RD carries that brand.

[Bar-B-Lew]

Those pictures look great. That’s what I’m aiming for.

Were those made with the Original Philly brand?  My local RD carries that brand.

They were made with Steak-Eze on an Amoroso roll from the grocery store and topped with provolone.  I mixed in some bell peppers, onions, and mushrooms too.