Patrick Oconnell
The best cut of steak for a Philly cheesesteak is a topic of much debate. The most common choice is ribeye, which is flavourful, tender, and contains a lot of intramuscular fat, also known as marbling. However, ribeye can be expensive, so alternatives include skirt steak, top round, eye of round, and sirloin. When preparing the steak, it is important to slice it thinly and cook it on low heat to prevent it from drying out. The type of cheese used is also a matter of preference, with popular options including provolone, Cheese Whiz, and American cheese.
| Characteristics | Values |
|---|---|
| Cheese | Provolone, Cheese Whiz, American cheese |
| Steak | Ribeye, skirt steak, sirloin, top round, eye of round |
| Steak Characteristics | Tender, thinly sliced, fatty, well-marbled |
| Bread | Soft hoagie roll, Amoroso's roll |
Explore related products
What You'll Learn
Ribeye is the most popular cut
Ribeye is sliced thinly for cheese steaks, and it is recommended to put the steak in the freezer for an hour before slicing to help the meat firm up without freezing. The steak should then be sliced thinly against the grain. The best ribeye steaks for cheese steaks will have evenly distributed, white-coloured marbling across the slab of meat. They should also be labelled as "prime", as this indicates a high level of marbling. The meat should be very red, with no grey or brown tinge, which would indicate that it is old.
While ribeye is considered the best cut for Philly cheese steaks, it is also the most expensive option. Alternatives include sirloin, specifically petite sirloin, which is cheaper but still tender, and top round, which slices well. For a quick home version of a Philly cheese steak, skirt steak can also be used, which usually costs about half the price of ribeye.
Easy Ways to Remove Cheese from Your Dishes
You may want to see also
Sirloin is a cheaper alternative
While ribeye is the most popular choice for a Philly cheesesteak, sirloin is a cheaper alternative. Sirloin steak is named so because, according to legend, King James I once knighted a particularly tasty loin of beef.
Sirloin is a thinner cut than ribeye, which means there is less slicing involved in preparing it for a cheesesteak. It is also much cheaper than ribeye, with value packs of petite sirloin available for less than $4 per pound at some supermarkets.
Sirloin is generally a tougher and less tender and juicy option than ribeye. However, it can still be plenty tender enough to create a fabulous cheesesteak, especially if you choose top sirloin or, for a cheaper option, petite sirloin.
To prepare sirloin for a Philly cheesesteak, it should be placed in a freezer for 20 to 30 minutes before slicing. This will make it easier to slice thinly. A sharp knife should then be used to trim the edges of excess fat, before slicing the steak as thinly as possible against the grain.
Removing Wax from Brie: A Quick Guide
You may want to see also
Provolone is the best cheese
While there are many opinions on the best steak and cheese combination, here is why provolone is the best cheese for a cheese steak.
First, let's talk about the history of the cheesesteak. The original cheesesteak, created in 1930, did not include any cheese. However, in the 1940s, the first cheese used in a cheesesteak was provolone. So, if you want to pay homage to the origins of this iconic sandwich, provolone is the way to go.
Provolone is a legitimate Italian cheese, made from cow's milk, and is often considered a more premium option than some of the more modern alternatives like Cheez Whiz, which is made with preservatives and artificial ingredients. If you're looking for a more authentic and traditional experience, provolone is the way to go.
Additionally, provolone has a sharp and salty flavour that pairs exceptionally well with the rich and fatty beef used in cheesesteaks. Its mild and pale characteristics also help balance the intense flavours of the meat. The cheese melts easily, creating a cohesive mixture with the steak that holds the sandwich together. This adds a great texture and makes the sandwich easier to eat.
While some may prefer the messiness of a Cheez Whiz cheesesteak, provolone offers a more elevated and sophisticated experience without sacrificing taste. It's a versatile cheese that can be adjusted to your preference, ranging from mild to very sharp.
So, if you're looking for a cheese that combines tradition, flavour, and functionality, provolone is the clear winner for the best cheese steak sandwich.
Get Cotija Cheese at These Places
You may want to see also
Explore related products
Cheez Whiz is also popular
While provolone is a popular choice for cheese steaks, Cheez Whiz is also a common option. In fact, some would argue that the cheese on an Philly cheese steak must be either Cheez Whiz, American cheese, or provolone. Cheez Whiz is a processed cheese sauce that comes in a jar and has a creamy, smooth texture and a salty, tangy flavour. It is made with a blend of cheeses, including cheddar, Swiss, and provolone, and has a bright orange colour.
One of the reasons Cheez Whiz is popular for Philly cheese steaks is that it has a low melting point, so it melts quickly and easily when added to the sandwich. It also has a relatively long shelf life compared to other cheeses, so it can be stored in the refrigerator for several weeks. This makes it a convenient option for those who don't want to buy fresh cheese regularly.
Another reason for its popularity is its creamy texture and strong flavour. When melted, Cheez Whiz has a smooth and creamy consistency that coats the steak and bread evenly. Its salty and tangy flavour also pairs well with the beef and bread of the sandwich, adding a savoury element that enhances the overall taste.
Additionally, Cheez Whiz is affordable and widely available in most grocery stores, making it an accessible option for those who want to make Philly cheese steaks at home. It is also a good choice for those who are looking for a vegetarian option, as it does not contain any meat products.
For those who are team Cheez Whiz, the key to getting the best flavour and texture is to heat it gently and slowly. This prevents the sauce from becoming too runny or burning. Adding a small amount of milk or cream to the Cheez Whiz can also help to thin it out and create an even creamier texture.
Cheese Aging: Does Cheese Ever Get Too Old?
You may want to see also
American cheese divides opinion
When it comes to the best steak for a cheesesteak, ribeye is the most popular choice. It is well-marbled with fat, adding flavour and keeping the meat tender. However, ribeye can be expensive, so skirt steak is a more affordable alternative.
Now, onto the cheese. American cheese is a highly divisive topic. Some people love it, but many others strongly dislike it, believing it to be inferior to other types of cheese. One of the main points of contention is that American cheese is not technically a cheese but a "cheese product" or "processed cheese product". This distinction arises from the fact that American cheese contains more than 51% of additional ingredients, including emulsifiers, vegetable oils, sodium citrate, and dairy by-products. As a result, it has been criticised for being overly processed, salty, greasy, and difficult to melt. Its texture has been described as plasticky, spongy, and limp.
However, despite the negative opinions, American cheese has its defenders. Some people enjoy the sharp, salty taste of American cheese, especially in dishes like cheeseburgers and grilled cheese sandwiches. They argue that it adds flavour and acts as a binder, holding the sandwich together.
The debate over the best cheese for a cheesesteak is a passionate one, with strong arguments on both sides. While some may prefer the traditional sharpness of provolone, others may favour the creamy texture of American cheese. Ultimately, the choice of cheese comes down to individual taste and preference.
Heartburn-Free Cheesy Indulgence: Tips and Tricks
You may want to see also
Frequently asked questions
The best steak to get for a Philly cheese steak is ribeye. It contains a lot of intramuscular fat, which is interspersed within the muscle fibres, creating a marble-like pattern. This fat tastes rich and buttery and the marbling also stops the steak from drying out.
The second-best steak to use is sirloin, specifically petite sirloin. It is cheaper than ribeye but still plenty tender.
The best cheese for a Philly cheese steak is provolone. It is sharp and salty, which holds up well against the fatty beef. Cheese Whiz and American cheese are also popular choices.
The best way to slice the steak is to put it in the freezer for around an hour so that it firms up. Then, use a sharp knife to slice it as thinly as possible.
You will also need a soft hoagie roll, peppers, onions and mushrooms.
