Kamil Perry
There are several cuts of beef that can be used for a Philly cheesesteak, but the most commonly used is the ribeye steak. This is because ribeye steak is tender and easy to slice thinly, which is important for a Philly cheesesteak. Other cuts of beef that can be used include sirloin, flank steak, skirt steak, top round, and chuck eye. However, these cuts may be tougher and not as tender or juicy as ribeye steak. To get the best results, it is recommended to use grass-fed and grass-finished beef, and to make sure the steak is cold (but not frozen) when cutting it.
| Characteristics | Values |
|---|---|
| Cut of beef | Ribeye, Chuck Eye, Sirloin/Top Sirloin, Flank, Skirt, Top Round, Eye of Round |
| Texture | Tender, thin strips |
| Preparation | Chilled in the freezer, cut thinly across the grain, cooked on low heat |
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What You'll Learn
Ribeye is the best cut of beef
Ribeye is ideal because it is tender, juicy, and full of flavour. When thinly sliced, ribeye cooks quickly and evenly, ensuring that the steak in your Philly cheese steak is melt-in-your-mouth tender. To achieve the perfect thin slices, it is recommended to chill the ribeye in the freezer for about an hour before slicing. This technique helps to achieve the desired texture and makes the meat easier to work with.
The key to a delicious Philly cheese steak is in the preparation of the steak. By slicing the ribeye against the grain, you can create a softer, more tender steak. This technique involves cutting across the protein strands in the meat, resulting in a more relaxed and tender texture.
While ribeye may be more expensive than other cuts, its flavour and texture make it the ideal choice for a Philly cheese steak. It is worth noting that some people also prefer to use other cuts, such as top round or eye of round, due to their ease of slicing and lower cost. However, for the most authentic and flavourful experience, ribeye is the cut of choice.
In conclusion, ribeye is the best cut of beef for a Philly cheese steak due to its tenderness, flavour, and ease of preparation. While other cuts may be used, ribeye is the traditional choice and will elevate your sandwich to the next level. So, if you're looking to create the ultimate Philly cheese steak, don't skimp on the ribeye!
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Sirloin is a cheaper alternative
While ribeye is the most common and traditional choice for Philly cheesesteak, sirloin is a cheaper alternative that can be just as tasty and tender.
Philly cheesesteaks are a simple yet delicious combination of beef, cheese, and bread. The beef is the star of the show, and getting the right cut is critical to the overall taste and texture of the sandwich. Ribeye is the traditional choice for a Philly cheesesteak, known for its tenderness and juicy flavour. However, ribeye can be quite expensive, especially when feeding a large group. As a more affordable option, sirloin offers a great balance of flavour and texture for the price. While it may be slightly tougher and less tender than ribeye, with the right preparation, sirloin can be an excellent choice for Philly cheesesteak.
To get the most out of your sirloin steak, it's important to slice it thinly and across the grain. This helps to break down the protein strands, making the meat softer and more tender. Placing the steak in the freezer for about 20 to 30 minutes before slicing can make it easier to achieve those thin slices. When cooking, use a sharp knife to trim any excess fat, and slice the meat as thinly as possible. By taking the time to prepare your sirloin steak properly, you can create a Philly cheesesteak that is just as mouth-watering as one made with ribeye.
In addition to being more affordable, sirloin has some advantages over ribeye for Philly cheesesteak. Firstly, it is a thinner cut, which means less slicing work in the kitchen. Secondly, sirloin is often available in value packs at supermarkets, making it even more budget-friendly. For example, you can find petite sirloin value packs for less than $4 per pound at some stores. With sirloin, you can enjoy a tasty Philly cheesesteak without breaking the bank.
While ribeye may be the classic choice, don't be afraid to give sirloin a try for your next Philly cheesesteak. With its lower price point, tenderness, and ease of preparation, sirloin is a great alternative that will satisfy your cravings without sacrificing flavour or texture. So, the next time you're planning a game day feast or a casual get-together with friends, consider sirloin as a cost-effective option that will have your guests asking for seconds!
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Freeze the meat for easier slicing
The best cut of beef for a Philly cheese steak is generally considered to be ribeye steak. Other cuts such as sirloin or flank steak tend to be tougher and less tender. To prepare the perfect Philly cheese steak, it is important to slice the ribeye steak thinly. Freezing the meat for about an hour before slicing is a good way to achieve this.
Freezing the meat makes it easier to slice it thinly, as it firms up the meat. This technique is especially useful if you don't have a meat slicer at home. By freezing the ribeye steak for about an hour, you can achieve thin, even slices with a sharp knife. It is important to note that you don't want to freeze the meat completely, just enough to make it very cold and stiff.
To freeze the meat for easier slicing, start by placing the ribeye steak in the freezer for about 60 minutes. You can adjust this time depending on the thickness of your steak and your freezer's temperature. Once the steak is chilled, remove it from the freezer and use a sharp knife to slice it thinly across the grain. It is important to work quickly as the meat will start to thaw and soften again.
When slicing the meat, aim for thin, even slices. Some people prefer slices so thin that they are almost transparent, creating a "sheer curtain" effect. This thin slicing ensures that the meat cooks evenly and quickly when preparing your Philly cheese steak. It also allows the meat to absorb the flavours of your seasonings and other ingredients more effectively.
Freezing the meat before slicing is a useful technique for anyone wanting to make a delicious Philly cheese steak at home. It ensures that you get those perfect, thin slices of meat that are key to this classic sandwich. So, the next time you're craving a Philly cheese steak, remember to pop your steak in the freezer for a while before you start cooking!
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Slicing against the grain makes meat tender
The best cut of beef for a Philly cheese steak sandwich is widely considered to be a ribeye steak. Other cuts, such as sirloin or flank steak, are generally tougher and less tender.
To ensure maximum tenderness, it is important to slice the meat against the grain. The grain refers to the direction in which the muscle fibres are aligned. By cutting across the grain, you shorten the muscle fibres, making the meat easier to chew. This technique is particularly important for tougher cuts of meat, such as flank, hanger, and skirt steak, which have thicker muscle fibre bundles with a clearly defined grain.
When slicing the meat, first identify the direction of the grain. Place the meat on your cutting board with the grain running parallel to the longest side of the board. Hold your knife perpendicular to the meat and slice across the grain. This will ensure that you are cutting through the fibres rather than in the same direction that they run.
It is also recommended to chill the meat before slicing, as this will make it easier to achieve thin slices. For a Philly cheese steak, the steak should be thinly sliced and slowly browned in its own fat and juices. Cooking the meat on low heat will help prevent it from drying out.
By following these techniques, you can ensure that your Philly cheese steak sandwich is tender and juicy.
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Top round is a good choice for slicing
While ribeye is the most common and traditional choice for a Philly cheesesteak, top round is a good alternative. It is a great choice for slicing, which is key to a good Philly cheesesteak.
Top round is a cut of beef from the round primal, which is the rear leg of the cow. It is a lean, flavourful, and relatively affordable cut of beef. It is also known as 'inside round', 'eye of round', or 'silver side'. While it is a tougher cut of meat, it becomes tender when sliced thinly against the grain. This makes it a good choice for Philly cheesesteaks, as the meat needs to be sliced thinly and will cook quickly.
To get the best results, it is important to slice the meat when it is cold, but not frozen. You can achieve this by placing the top round in the freezer for about 20 to 30 minutes before slicing. This will make it easier to slice thinly and uniformly. When slicing, look for the grains that run in the meat and cut across them. These grains are protein strands, and cutting across them will make the meat softer and more tender.
Top round is a versatile cut of meat that can be used in various dishes, including Italian roast beef, French dips, and Beef on Weck. It is a good choice for those who want to slice their own meat for Philly cheesesteaks and are looking for an affordable, readily available option.
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Frequently asked questions
The best cut of beef for a Philly Cheesesteak is the ribeye steak. This is the original choice and the most commonly used cut of beef.
Some cheaper alternatives include sirloin, skirt steak, top round, and flank steak.
To prepare the beef, place the steak in the freezer for around an hour so that it is chilled but not frozen. Then, thinly slice the steak across the grain using a sharp knife.
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