Frederic Melton
There are many different cuts of meat that can be used for a cheesesteak. While some sources claim that ribeye is the only choice for a real Philly cheesesteak, others argue that there is no single cut of meat that is universally used in Philadelphia. Some alternatives to ribeye include flank, skirt, top round, sirloin, or any other cut that cooks into tender, thin strips.
| Characteristics | Values |
|---|---|
| Cut of meat | Technically any cut of beef steak can be used |
| Popular cuts | Ribeye, knuckle, wedge, top sirloin, top/eye of round, flank, skirt, sirloin |
| Alternatives | Steakumm (thin, frozen beef steak) |
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What You'll Learn
Ribeye steak is the original choice for a Philly cheesesteak
Although there is no single cut of meat that is universally used in Philadelphia, ribeye steak is the original choice for a Philly cheesesteak. It is thinly sliced or chopped up and cooked over high heat, which means it remains very juicy and flavoursome. Some people use other cuts of meat, such as top sirloin or top/eye of round, but these tend to be less marbled and slightly tougher than ribeye. If you want to make a Philly cheesesteak, it is best to use grass-fed and grass-finished beef.
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You can substitute flank, skirt, top round, or sirloin
There are many different cuts of meat that can be used for a cheesesteak, including ribeye, knuckle, and wedge. However, if you're looking for a substitute for these cuts, you can try flank, skirt, top round, or sirloin. These cuts of meat will cook into tender, thin strips, which are perfect for a cheesesteak sandwich.
Flank steak is a great option for a cheesesteak as it has a robust flavour and is relatively lean. It's also a more affordable option compared to some other cuts of meat. When preparing flank steak for a cheesesteak, make sure to slice it thinly against the grain to ensure tenderness.
Skirt steak is another excellent choice for a cheesesteak. It has a rich, beefy flavour and a loose grain that makes it perfect for slicing into thin strips. Skirt steak is also a more economical option, making it a great choice if you're feeding a crowd. Just be sure to trim any excess fat and silver skin before slicing.
Top round is a cut of meat from the hindquarter of the cow. It's a leaner option that is perfect for cheesesteaks as it can be sliced thinly and still remain tender. Top round is also a more affordable alternative to some other cuts of steak, making it a great option if you're on a budget.
Sirloin is a popular choice for cheesesteaks as it has a good balance of flavour and tenderness. While it may be a bit more expensive than some other cuts, it's worth the investment for a delicious and juicy cheesesteak. Sirloin is best sliced thinly and cooked over high heat to retain its moisture and flavour.
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Knuckle or wedge meat is the raw material used to make a true Philly steak
While there is no single cut of meat that is universally used in Philadelphia, knuckle or wedge meat is the raw material used to make a true Philly steak. These cuts are not usually found in local grocery stores.
Some people use ribeye, which is the original choice, but it is expensive. It is thinly sliced or chopped up and cooked over high heat, remaining juicy and full of flavour.
Other cuts that can be used include flank, skirt, top round, sirloin, or any other cut that cooks into tender, thin strips. Some people prefer to use steaks found in the hind quarter, such as top sirloin or top/eye of round. These cuts are less marbled and slightly tougher than ribeye, but you can use wagyu, which is highly marbled and tender.
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Some people use wagyu beef
There is no single cut of meat that is universally used in cheesesteaks, but ribeye is the most popular. Some people use wagyu beef, which is highly marbled, so all its cuts are tender and flavourful.
Wagyu beef is a type of beef that comes from Japanese cattle, specifically the Kuroge Washu breed. These cattle are known for their intense marbling, which is the intramuscular fat that gives the meat its distinctive flavour and tenderness. Wagyu beef is considered a premium product and is often more expensive than other types of beef.
When it comes to cheesesteaks, some people prefer to use wagyu beef because of its superior taste and texture. The high level of marbling in wagyu beef means that even the tougher cuts, such as the top sirloin or top/eye of round, can be used to create a luxurious and flavourful sandwich.
One of the benefits of using wagyu beef for cheesesteaks is that it can be cooked to a higher degree of doneness without becoming dry or chewy. This is because the fat melts during the cooking process, keeping the meat moist and juicy. Additionally, the intense marbling of wagyu beef adds a depth of flavour that enhances the overall taste of the sandwich.
While wagyu beef may be more expensive than other types of beef, some people believe that it is worth the extra cost for a cheesesteak. The unique characteristics of wagyu beef can elevate a simple sandwich into a gourmet meal. For those who are passionate about food and willing to splurge, wagyu beef can be the perfect choice for creating an indulgent and memorable cheesesteak experience.
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You can technically use any beef steak cut you want
Some people use other cuts of meat, such as top sirloin, top/eye of round, flank, skirt, or any other cut that cooks into tender, thin strips. If you want to game the system, use wagyu! Wagyu cattle are highly marbled, so all their cuts are luxuriously tender and flavourful.
There is no single cut of meat that is universally used in Philadelphia. The raw material used to make a true Philly steak is knuckle meat or wedge meat, which you won't find in your local grocery store.
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Frequently asked questions
Technically, you can use any cut of beef steak you want. However, ribeye is the original choice, and knuckle meat or wedge meat are also used.
Flank, skirt, top round, sirloin, or any other cut that cooks into tender, thin strips.
You can buy thin, frozen beef steak from your local grocery store, but knuckle meat or wedge meat are cuts you will not find there.
