Randy Chandler
The Philly cheesesteak is a sandwich that originated in Philadelphia, Pennsylvania. It is made with thinly sliced beef, sautéed onions, and melted cheese, all stuffed inside a hoagie roll. While there is some variation in the type of cheese used, the cut of beef used in a Philly cheesesteak is almost always ribeye, sliced paper-thin. Ribeye is well-marbled with fat, giving it a bold beefy flavor, and when sliced thinly and cooked, it remains tender.
| Characteristics | Values |
|---|---|
| Cut of beef | Ribeye, skirt steak, flank steak, sirloin, eye of round, top round |
| Texture | Tender, well-marbled, thin slices |
| Preparation | Freeze for 20-30 minutes, slice thinly, cook until browned |
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What You'll Learn
Ribeye is the most common cut of beef
When preparing ribeye for a Philly cheesesteak, it is important to slice the meat thinly. To achieve this, the steak can be placed in the freezer for 20-30 minutes until firm but not frozen. A sharp knife can then be used to slice the meat as thinly as possible. Some sources suggest asking a butcher to slice the meat for you, as they can achieve paper-thin slices with a professional slicer.
The key to a great Philly cheesesteak is not only the thinly sliced beef but also the combination of other ingredients. Sautéed onions, bell peppers, and mushrooms are commonly added to the sandwich, providing flavour and texture. The type of cheese used is also important, with mild provolone being a popular choice for its flavour and meltability. Other options include white American cheese, mozzarella, or 'Cheeze Whiz', a Velveeta-like product.
While ribeye is the most traditional and preferred cut of beef for Philly cheesesteaks, other cuts can be used with great results. Flank steak, for example, is leaner but still tender when cut against the grain. Top sirloin is another option that is less expensive and requires less slicing. Ultimately, the choice of beef cut for a Philly cheesesteak may depend on factors such as cost, availability, and personal preference.
In conclusion, ribeye is the most common and traditional cut of beef used for Philly cheesesteaks due to its flavour and tenderness. However, other cuts such as skirt steak, sirloin, and flank steak can also be used to create delicious sandwiches. The key to success is thinly slicing the meat and combining it with the right ingredients, such as sautéed vegetables and melted cheese, to create a harmonious blend of flavours and textures.
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Alternatives include skirt steak, flank steak, and sirloin
While ribeye is the most common cut of beef used in Philly cheesesteaks, there are several alternatives you can use. These include skirt steak, flank steak, and sirloin.
Skirt steak is a good alternative to ribeye when making a Philly cheesesteak at home. It has a thin profile and an open-grained texture, making it easy to slice, and its flavour is similar to ribeye. However, it usually costs about half as much as ribeye.
Flank steak is another option. It is lean but very tender when cut against the grain. You will need to use a little extra oil on your cooking surface if you opt for flank steak.
Sirloin is another good choice for Philly cheesesteaks. Top sirloin is a wonderful option, but if you're looking for something more affordable, petite sirloin is plenty tender and also a thinner cut, requiring a bit less slicing.
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Ask butchers to slice the beef super thinly
When preparing a Philly cheesesteak, it is important to use a cut of beef that does not require a long cooking time to become tender. The beef should also be sliced thinly so that it cooks evenly and quickly.
Ribeye is the most commonly used cut of beef for Philly cheesesteaks. It has a bold beefy flavour and is well-marbled with delicious fat. However, ribeye can be expensive. As an alternative, you could ask your butcher to slice a cheaper cut of beef, such as skirt steak, sirloin, or top round, thinly for you.
If you plan ahead, your butcher may be willing to place the steak in the freezer while you do your shopping, making it easier to slice the meat thinly. You could also buy pre-sliced ribeye from a grocery store or Asian grocer, where it is usually sold for hot pot or tabletop BBQ.
If you are slicing the beef yourself, place it in the freezer for 20 to 30 minutes to make it easier to slice thinly. Use a sharp knife to trim any excess fat and silver skin, then slice the beef as thinly as possible, cutting against the grain.
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Freeze the steak for 20-30 minutes to make slicing easier
The key to a great Philly cheesesteak is super-thinly sliced pieces of beef. The best way to achieve this is to freeze the steak for 20-30 minutes before slicing. This technique is especially useful when working with a thicker steak, which should be frozen for closer to 30 minutes, while a thinner steak can be frozen for 20 minutes. Freezing the steak makes it easier to slice thinly and uniformly, which is important for achieving the ideal texture in the finished sandwich.
Freezing the steak for a short period of time firms it up, making it easier to handle and slice. By freezing the steak, you can also ensure that the beef is sliced against the grain, which is crucial for a tender Philly cheesesteak. When the steak is sliced thinly and against the grain, it will remain tender bite after bite, even when cooked until browned.
While ribeye is the most popular cut of beef for Philly cheesesteak, it can be expensive. As an alternative, you can use flank steak, which is leaner but still very tender when cut against the grain. Another option is to use eye of round, which is typically used for thin-sliced sandwich meat and is easy to slice uniformly. If you're looking for a more affordable option, skirt steak usually runs about half the cost of ribeye and has a similar flavour and texture.
When preparing the steak for a Philly cheesesteak, start by trimming any excess fat. Then, place the steak in the freezer for 20-30 minutes, depending on its thickness. You want the steak to firm up, but not freeze completely solid. Once the steak has firmed up, use a sharp knife to slice it as thinly as possible against the grain. For the best results, slice the steak at a 45-degree angle.
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Season with salt, pepper, onion powder, and garlic powder
The traditional cut of beef used for a Philly cheesesteak is ribeye, which is sliced thin and cooked until browned to retain its tenderness. However, skirt steak is a more affordable alternative that is also suitable.
To season the meat, a combination of salt, pepper, onion powder, and garlic powder is recommended. This seasoning blend can be made at home and stored in an airtight container for up to six months. The ratio of each spice can be adjusted to personal preference, but a simple combination of equal parts is a good starting point. For a smokier flavor, smoked paprika can be added to the blend.
When seasoning the meat, it is best to sprinkle the spice blend liberally over the steak before grilling, searing, or roasting. For a more intense flavor, the steak can be seasoned and then set aside to marinate for 4-5 hours before cooking.
This seasoning combination is versatile and can be used for various dishes beyond the Philly cheesesteak. It is a simple yet effective way to enhance the flavor of beef without overpowering it.
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Frequently asked questions
The most common cut of beef used for a Philly Cheesesteak is ribeye. It has a bold beefy flavour and is well-marbled with fat, which keeps the meat tender.
Yes, other cuts of beef can be used, such as skirt steak, flank steak, eye of round, top round, and sirloin. These cuts are usually more affordable than ribeye.
Ribeye is preferred because of its rich flavour and tender texture when cooked. It is well-marbled with fat, which adds to the juiciness and flavour of the sandwich.
It is important to thinly slice the beef against the grain to ensure tenderness. Placing the steak in the freezer for 20-30 minutes before slicing can make this process easier.
