Slicing ribeye thin is crucial for a delicious cheesesteak, but not everyone has a deli slicer at home. There are two options: using a knife or a food processor. Freezing the steak for 20 minutes before slicing is recommended to achieve thin slices. A sharp knife should be used to cut against the grain for tender meat. Using a food processor with slicing blades attached is an easier option, but finishing off by hand may be necessary. After slicing, season with salt and pepper before cooking.