Tried my hand at these last night and used swiss cheese. They were good but next time I want to use the right cheese. What is the best cheese for them? Also the meat was sirloin tip and a bit tough. What is better?- Thanks, Mike

I always use an inexpensive roast. I put it in the freezer until it is almost, but not quite frozen, and then slice it paper thin.

I like provolone cheese, and will sometimes use Velveeta.

I like Velveeta or better yet, Cheez Whiz.

Mike

Cheesteak is pretty good to eat but I've always been puzzled by the facination with a sandwich made from the cheapest meat available and covered in Cheez Whiz.

Of course then I realise it comes from Philadelphia. I've been there and there just isn't much in Philadelphia to impress.....so I guess it makes sense. Not much competition.

I've seen the genuine article described as being made from shaved ribeye.

That's what I use and with no regrets around shaving a perfectly good prime rib for the cause. Provolone would be my cheese of choice and rolls from Ottenbergs Bakers if you can find them.

Yes, good Philly cheese steaks are made from shaved ribeye and either thinly sliced provolone or Cheese Whiz. I much prefer provolone over Cheese Whiz.

Thanks to all who chimed in.I was going to try jack cheese next and possibly a shaved new york. Guess I will use the ribeye and the provolone. Gotta keep the missus happy. She loves them, but without the peppers. That doesn't break my heart because my age tells me I don't over indulge in spicey food. Well cooked peppers and onions are fine with my gut on occasion.-Mike

Thanks for starting this thread by the way, now I know what's for supper tonight!

Another vote for provalone and don't forget a good roll.

Also a good cheese for a pastrami sandwhich.