Homemade cheesesteak

I am trying to make some cheesesteaks at home and im curious if anyone knows of a place where I can get paper thin sliced ribeye, also if there are any Philly natives what might be the best bread to use available in Chicago? Anyone else done these? I know there are many different techniques used and I would love to hear any tips. Thanks

Here's a start on some help:

http://www.lthforum.com/bb/viewtopic.php?p=77510&sid=3b609540205f8ad157d8e4f21bdb0b38

Interesting - we are exploring the same idea. I think we will get our rolls from Damato's and see if they have extra sharp provolone at Bari. For the steak, since the cheesesteak is made using ribeye, we bought some pre-sliced ribeye at H-mart as thinly sliced ribeye is the cut used in bulgogi. It's a little thicker than what they use for cheesesteak, but my experience is that they really work the meat over on the griddle and wind up cutting it into small pieces in the process so I'm hoping it will be thin enough. Will report back when we have the end product.

I'll second the use of Korean market rib-eye. I've used it for couple different dishes (never cheesesteak, tho), and been very happy with it.
It's also pretty darn cheap, often under $4/lb.