The Philly Cheesesteak (Whiz Wit)

Trim any exterior fat from the steak and slice it into thin pieces (get rid of any gristle). Place the fat pieces along with a spoonful of oil on a cast iron griddle or pan. Set to low heat to render the beef fat.

Meanwhile, cut the steak in half and then into very thin shavings across the grain (you’ll need a sharp knife for this). Cut the resulting beef shavings in half so they are smaller, bite-size pieces.

• Note: If you’re having trouble making thin slices, it can help to firm up the steak in the freezer for up to an hour.