I wanted to make some Phillies for lunch tomorrow, just seeing if anyone had some tips. I got some French rolls, green peppers, mushrooms, onion and provolone on hand. I went to the store to get some steak for it and ended up getting chuck mock tender steaks (what the heck they were cheap).
They don't have much marbling like ribeye I should have probably bought. There are 3 in the package about 1/3 lb each. I froze them so I can hopefully slice them thin enough. I will probably just use my chef's knife after they thaw out a little bit so they're not sliding around while I cut them.
Anyone ever use this cut? Is it gonna be bone dry? Should I try a marinade of something?