From Cook's Country
Everyone in Philly has a different opinion about which restaurant in town makes the best cheesesteak, but we wanted a Philly Cheesesteak recipe that we could make in our own kitchen. To achieve this, we found that sirloin tips outshone other cuts in our recipe tastings. And instead of slicing them, we cut the sirloin into cubes, pounded them into paper-thin slices, then topped them with provolone (which we preferred over the more traditional Cheez Whiz).
We prefer thin slices of provolone cheese cut to order at the deli counter (packaged slices are too thick to melt quickly), but American cheese works well, too. If using Cheez Whiz, do not add it to the skillet; microwave 3/4 cup in a bowl until warmed through, then spoon it over the assembled sandwiches.
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