How to Get Razor-Thin Meat for Homemade Cheesesteaks

There’s one obstacle between you and a meaty, cheesy sandwich tonight: paper-thin ribbons of beef.

You’re not out of luck if a professional-grade slicer isn’t tucked away in your closet; Saveur’s Kellie Evans has a nifty trick for getting perfect slivers without special equipment.

All you have to do is freeze the meat first.

"Not rock solid; just long enough to firm up the meat so it’ll stay stable on your board and your knife can glide through with ease," Evans says, which means about 20 minutes.

And this technique isn’t just for cheesesteaks. Try it out with strips of beef for soy sauce-marinated Korean bulgogi or an elegant Chinese-inspired stir fry.