Originally Posted by mummel
How do you shred / shave meat so it comes out like a Philly cheesesteak.
I lay frozen chipped steak in a skillet and shred with a fork while cooking, just as the meat is cooked and most of the moisture is cooked off, I place in a pan add salt and pepper, a bit of my (secret ingredient) a few spoonfulls of a cheese sauce, top with american cheese and fold in. It really is moist this way. I do 10lbs at a time and serve in a steamer pan for parties, its our biggest hit at parties and is always the first item to go.
A cheezewiz type of cheese (cheese sauce) is a good base with American cheese to keep the meat moist-like and being shredded really adds to the "Mouthfeel" texture of the steak.
Serve on a roll. Smoked provolone is a great addition, wrap in foil when hot for about 10 minutes before serving, this also gives the roll a different "chewier" texture for lack of a better word.
If you are making a Philly Cheesesteak, Don't listen too anyone that says don't use a cheese sauce like cheeze Wiz. I usually use a Nacho cheese sauce or a cheddar jalapeno cheese sauce for a base.