I've made a few philly cheesesteaks in my time, but I've never done a marinade for them. I worry that such thin slices would turn mushy a lot easier if I were to leave it in too long. Would it be too much to start marinating the night before? I would be cooking them for dinner the next evening, but wouldn't have enough time to prep it all the morning of.
I had the idea of just slicing my meat and adding all the marinade ingredients in the morning. Thoughts?
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