WHY THIS RECIPE WORKS:
Bringing cheesesteaks home required coming up with a simple and economical way to mimic the thinly shaved slivers of rib eye usually obtained with a meat slicer. We found that when partially frozen, skirt steak’s thin profile and open-grained texture made for easy slicing, and its flavor was nearest to rib eye but without the sticker shock. To best approximate the wide griddle typically used in Philadelphia, we cooked the meat in two batches, letting any excess moisture drain off before giving it a final sear. Finally, to bind it all together, we let slices of American cheese melt into the meat, along with a bit of grated Parmesan to boost its flavor.