The Best Beef Cuts For A Philly Cheesesteak

The Philly Cheesesteak is a hot sandwich that originated in Philadelphia in the early 20th century. It is made with frizzled beef, onions, and cheese on a roll. The choice of beef is important to get right, and the most commonly used cut is the ribeye steak. This is because ribeye has a good fat-to-meat ratio, giving it a rich fat content that melts to tenderize and flavour the meat. Other cuts like sirloin, flank, skirt, or top/eye of round are also used, but these tend to be less marbled and slightly tougher.

Ribeye steak is the best cut

The ribeye steak is the best cut of beef for a Philly cheesesteak. This is because ribeye is the original choice, being thinly sliced and evenly marbled with a rich fat content that melts to tenderize and flavour the meat. This gives the Philly cheesesteak its characteristic punch.

Ribeye is famous for its texture and flavour, making it more expensive than many other cuts. It is a naturally marbled steak, and the fat permeates the meat when cooked, creating a juicy cheesesteak. The key to a good Philly cheesesteak is tender meat, and the ribeye is a softer cut of meat. It is also important to slice the meat against the grain, which is easier to do when the steak is cold but not frozen. This is why many people put their ribeye steak in the freezer for about an hour before slicing.

While other cuts of beef can be used, such as sirloin, flank steak, skirt steak, or top round, these are generally tougher and not as tender and juicy. For example, top sirloin is less marbled and slightly tougher than ribeye. If using these cuts, it is recommended to use wagyu beef, which is highly marbled and therefore more tender and flavourful.

Sirloin is a good alternative

While ribeye is the most commonly used cut of beef for making Philly cheesesteaks, sirloin is a good alternative. Top sirloin steaks are a little less marbled and slightly tougher than ribeye, but they can still be a great option for your sandwich. If you're looking for a cut of beef from the hind quarter, top sirloin is a perfect choice for your Philly cheesesteak.

Sirloin is a leaner cut of beef compared to ribeye, so you may need to add some additional fat to your sandwich to mimic the marbling found in ribeye. However, when sliced and prepared correctly, sirloin can be a delicious option for your Philly cheesesteak. It is important to thinly slice the sirloin, as this will help ensure a tender sandwich. One trick to achieve thin slices is to partially freeze the sirloin before slicing it. This will help the meat firm up, making it easier to cut thin, even strips.

When cooking your Philly cheesesteak with sirloin, it is important to sear the meat to develop a good char on the thin slices of beef. You can also add some seasonings, olive oil, and red wine vinegar to your sirloin to enhance the flavour. Additionally, don't forget to toast your hoagie roll to add a crispy texture to your sandwich.

Overall, while ribeye may be the traditional choice, sirloin is a great alternative for a Philly cheesesteak. With the right preparation and cooking techniques, you can create a delicious and tender sandwich using sirloin.

Freeze the meat before slicing

If you want to achieve the perfect Philly cheesesteak, freezing the meat before slicing is a crucial step. This technique ensures that you get those super-thin slices that are essential for a classic Philly cheesesteak sandwich. Here's a step-by-step guide on how to do it:

Step 1: Choose the Right Cut of Meat

The type of beef you select will impact the flavour and texture of your sandwich. While ribeye is the most commonly used cut for Philly cheesesteaks, other options include sirloin, round steak, or even flank steak. These alternatives may be tougher, but they can still work well if sliced thinly.

Step 2: Freeze the Meat

Place your chosen cut of beef in the freezer for about 30 minutes to an hour. This timing will vary depending on the size of your meat and the temperature of your freezer. The goal is to partially freeze the exterior, making it slightly harder, which will help you achieve those thin slices.

Step 3: Slice the Meat Thinly

Once your meat is partially frozen, it's time to slice it as thinly as possible. Using a sharp chef's knife, cut the meat against the grain to ensure the slices stay together. Aim for paper-thin slices, as this will ensure the meat cooks quickly and evenly.

Step 4: Season and Cook

After slicing, you can season your meat with salt, pepper, garlic powder, or any other spices you prefer. Then, cook the meat on a griddle or in a skillet over medium-low heat. Since the slices are thin, they will cook quickly. Be careful not to overcook the meat, as this can make it dry and tough.

Step 5: Assemble Your Sandwich

Now, it's time to build your Philly cheesesteak sandwich. Place the cooked meat on a toasted hoagie roll and top it with cheese, such as provolone or Swiss cheese. You can also add caramelised onions, peppers, or mushrooms to enhance the flavour.

By freezing the meat before slicing, you'll be able to achieve the signature thin slices of a classic Philly cheesesteak. This technique ensures that your sandwich is not only delicious but also stays true to the traditional texture and taste of this iconic dish.

Slice the meat thinly

Slicing Meat for Philly Cheesesteak

The key to a great Philly cheesesteak is thinly sliced meat. This can be challenging to achieve without a meat slicer, but there are some tricks to help you get the right texture.

Firstly, it is important to start with the right cut of meat. The most commonly used cut of beef for Philly cheesesteak is boneless ribeye steak. This cut is known for its rich fat content, which melts to tenderize and flavour the meat. Top round is a close second, but ribeye is more popular. If you are unable to get either of these cuts, sirloin, skirt, flank steak, or eye of round are good alternatives.

Once you have chosen your cut of meat, the next step is to prepare it for slicing. Place the steak in the freezer for about an hour before slicing. This will help the meat firm up without freezing completely, making it easier to slice thinly.

When you are ready to slice the meat, remove it from the freezer and use a sharp knife to cut thin, even slices against the grain. This technique will help to tenderize the meat, as cutting against the grain relaxes the protein strands, resulting in softer meat. Aim for paper-thin slices, as this will ensure the meat cooks quickly and stays juicy.

By following these steps, you will be able to achieve the perfect texture for your Philly cheesesteak sandwich.

Use a sharp knife

When preparing beef for a Philly cheesesteak, it is important to use a sharp knife to cut the meat into thin strips or slices. Here are some tips and techniques for using a sharp knife to cut beef for a delicious Philly cheesesteak:

Choose the Right Cut of Meat

The first step in using a sharp knife to cut beef for a Philly cheesesteak is selecting the appropriate cut of meat. While ribeye is the most popular and traditional choice due to its rich marbling and tenderness, other options include top round, sirloin, flank steak, and skirt steak. These alternatives may be slightly less tender and juicy, but can still result in a tasty sandwich when prepared correctly.

Prepare Your Beef in Advance

For optimal results, it is recommended to partially freeze your chosen cut of beef before slicing. Place the steak in the freezer for about an hour to firm it up without freezing completely. This technique will make it easier to cut thin, even slices.

Now, it's time to break out your sharp knife! With your partially frozen steak, begin slicing it thinly against the grain. Aim for paper-thin or super-thin slices, as this is key to achieving the desired texture in your Philly cheesesteak. The sharpness of the knife will help you achieve these delicate slices without squishing or tearing the meat.

Marinade and Seasoning

Once you have your thinly sliced beef, you can enhance its flavour by marinating it or adding seasonings. A marinade with acidic ingredients like mustard or balsamic vinegar can help tenderize the meat and add flavour. Additionally, you can season the beef with salt, pepper, garlic, or a blend of herbs and spices like black pepper, chili powder, onion powder, garlic powder, thyme, marjoram, and basil.

Cooking Techniques

When cooking the beef for your Philly cheesesteak, it's essential to use the right equipment and techniques. A cast iron skillet or a flat top grill are great options. Heat your cooking surface to medium or medium-high heat and add a small amount of oil, such as olive oil, to prevent the meat from sticking. Spread out the beef in a single layer to ensure even cooking. For a crispy texture, allow the meat to develop a crust before stirring or flipping.

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