Frederic Melton
The Philly cheesesteak is a sandwich that originated in Philadelphia, and there is some debate about the best cut of beef to use for an authentic Philly cheesesteak. Some people recommend ribeye, which is well-marbled and tender when cooked, while others suggest flank steak, top sirloin, or even wagyu. Some people in Philadelphia might recommend sirloin due to cost, or any decent low and slow roast with some fat. The key to a great Philly cheesesteak is using thinly sliced pieces of beef, which can be achieved by freezing the steak for 20-30 minutes before slicing.
| Characteristics | Values |
|---|---|
| Cut of beef | Ribeye, Top Sirloin, Flank steak, Brisket, Tenderloin, Top round, Eye of round, Knuckle meat, Wedge meat |
| Texture | Tender |
| Thickness | Thinly sliced |
| Marbling | Well-marbled |
| Fat | Well-marbled with fat |
| Seasoning | Salt and pepper |
| Accompaniments | Onions, Peppers, Cheese (provolone, American), Bread (hoagie roll) |
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What You'll Learn
Ribeye is the most popular cut
While there is no single cut of meat that is universally used for cheesesteaks in Philadelphia, ribeye is the most popular cut. It is well-marbled, tender, and has an assertive beefy flavor. When thinly sliced and cooked until browned, ribeye remains tender and is perfect for cheesesteaks.
For those who can afford it, ribeye is the best option for a Philly cheesesteak. It is the only acceptable cut of meat for those from Philadelphia. The meat should be placed in the freezer for about an hour until it is firm but not frozen, and then thinly sliced with a sharp knife.
Some people may recommend sirloin due to cost, or any decent low and slow roast with some fat, like brisket. However, ribeye is considered the best option for its flavor and tenderness.
Tony Luke's, an iconic cheesesteak shop, specifically advertises that they use ribeye for their cheesesteaks. Their frozen make-at-home cheesesteaks also list ribeye as the main ingredient. While some may consider it a waste of a pricey cut, the extra fat in ribeye is essential for a delicious cheesesteak.
While there are other cuts of meat that can be used, such as flank steak or top sirloin, ribeye is the most popular and preferred choice for its tenderness, flavor, and well-marbled texture.
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But it's expensive
The classic Philly cheesesteak sandwich is made with thinly sliced beef, sautéed onions, and melted provolone cheese, served in a soft hoagie roll. While there is some debate on the best cut of beef to use, ribeye is the most popular choice, known for its tender texture and rich flavor. Other options include the chain, a piece of tenderloin, or sirloin due to its lower cost.
Beef prices have been soaring across the United States, with the average price of a pound of ground beef surpassing $6 for the first time in history in June 2025. This is a significant increase, with prices rising by 10.3% compared to the previous year. The price of steak has seen an even more dramatic rise, increasing by 12.4% in the same period. These price hikes are affecting Americans' weekly shopping budgets, with beef becoming an increasingly expensive staple item.
There are several factors contributing to the high cost of beef. Firstly, cattle herd sizes are at their lowest in almost 75 years, with just under 87 million cattle and calves recorded in the country as of 2025. This low supply is driving up prices, as there is simply not enough beef to meet the strong demand from consumers. The cattle industry is also facing challenges due to adverse weather conditions caused by climate change. A significant drought in 2022 impacted cattle farms, increasing the cost of feed for producers and forcing many to sell their livestock. This further reduces the capacity to breed new cows, leading to a long-term decrease in supply.
Additionally, tariffs on countries that export beef to the U.S. have contributed to the rising costs. Brazil, a major exporter of beef to the U.S., faces a 50% tariff, while Australia faces a 10% baseline tariff. These tariffs add to the cost of importing beef, which is then passed on to consumers. The future of the cattle industry remains uncertain, and experts predict that beef prices will continue to rise in the coming years.
With the cost of beef continuing to climb, it is becoming an increasingly expensive option for consumers, and the price of a classic cheesesteak sandwich is likely to reflect these market trends.
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Alternatives include sirloin, brisket, and flank steak
While ribeye is the most popular cut of beef for cheesesteaks, alternatives include sirloin, brisket, and flank steak. The key to a great cheesesteak is using thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 20-30 minutes, then use a sharp knife to thinly slice against the grain.
Sirloin is a good alternative due to its cost-effectiveness. It is a tender cut of beef that can be sliced thinly and has a decent amount of fat. Brisket is another option, providing a slow roast with some fat, resulting in tender meat when cooked.
Flank steak is leaner than other cuts but is also very tender when cut against the grain. It is important to note that the choice of beef is not limited to these options, and any steak cut can be used according to personal preference.
The classic Philly cheesesteak sandwich typically consists of tender, well-marbled steak, sautéed onions, and melted provolone cheese served in a soft yet sturdy hoagie roll. Some variations include adding peppers or using different types of cheese, such as American or wagyu beef chipped and cooked with onions and peppers.
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The beef should be sliced thinly
The beef used for cheesesteaks should be sliced thinly for a few reasons. Firstly, slicing the beef thinly ensures that it cooks evenly and quickly, resulting in a tender and juicy texture. Cheesesteaks are typically made with cuts of beef that have a good amount of marbling, such as ribeye, which means they have a mix of lean muscle and fat. By slicing the beef thinly, you can take advantage of the beef's natural tenderness and flavour, as the fat melts during cooking, keeping the meat moist and juicy.
Thinly sliced beef also allows for better distribution within the sandwich. Cheesesteaks are typically served on long rolls or hoagie rolls, and thin slices of beef ensure each bite has a good amount of meat. This also helps the beef to stay in place when combined with the cheese and other toppings, such as onions and peppers.
Freezing the beef for a short period before slicing is a common technique to achieve thin, even slices. When the beef is slightly frozen, it becomes firmer, making it easier to slice thinly and uniformly. This technique is especially useful when working with more expensive cuts of beef, such as ribeye, to ensure precise slicing.
While ribeye is a popular choice for cheesesteaks due to its flavour and tenderness, other cuts such as top sirloin, flank steak, and top round are also used. These cuts may be more affordable options while still providing a tasty and tender sandwich when sliced thinly.
Ultimately, the key to a great cheesesteak is not just the cut of beef but also the technique of slicing it thinly. This ensures the meat cooks evenly, remains tender, and combines harmoniously with the other ingredients to create a delicious and iconic sandwich.
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It's served in a hoagie roll
There are many different opinions on what the best cut of beef is for a Philly cheesesteak. Some people recommend ribeye, which is tender and well-marbled with fat. However, ribeye can be quite expensive, so other options include top sirloin, flank steak, or even wagyu. Some people also recommend using knuckle meat or wedge meat, which are cuts of meat that are not typically found in grocery stores.
Regardless of the cut of beef used, it is important that the meat is thinly sliced. One way to achieve this is by partially freezing the meat before slicing it with a sharp knife. The meat should also be well-seasoned and cooked until browned.
Once the meat is cooked, it is typically served in a hoagie roll with sautéed onions and melted provolone cheese. The hoagie roll can be lightly toasted and spread with garlic butter for extra flavor.
Some people also like to add other ingredients to their Philly cheesesteak, such as peppers, although this is not traditional. The sandwich can be served with sides such as French fries, baked potato wedges, or onion rings.
Overall, the key to a great Philly cheesesteak is tender, well-seasoned, and thinly sliced beef, served in a soft but sturdy hoagie roll with melted cheese and sautéed onions. This combination of ingredients creates a classic and delicious sandwich.
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Frequently asked questions
Technically, you can use any cut of beef for a cheese steak, but ribeye is the most popular choice. It is tender, well-marbled, and easy to slice thinly. Other options include sirloin, flank steak, and top round.
Provolone is the most commonly used cheese, but American cheese is also an option.
A soft but sturdy hoagie roll is the classic choice for cheese steaks.
Besides beef, cheese, and bread, cheese steaks usually include sautéed onions. Some people also add peppers or other ingredients like garlic butter.
