Patrick Oconnell
Philly cheesesteaks are one of America's richest culinary traditions. They are made up of melt-in-your-mouth steak, onions, and cheese on top of a thick French hoagie bun. But what kind of meat is best for this sandwich?
| Characteristics | Values |
|---|---|
| Best meat | Boneless ribeye steak |
| Alternatives | Flank, skirt, top round, sirloin |
| Texture | Tender, thin strips |
| Flavour | Rich, juicy |
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What You'll Learn
Ribeye steak is the best choice for a Philly cheesesteak
While other cuts of meat can be substituted, such as flank, skirt, top round, or sirloin, ribeye is the original choice for a Philly cheesesteak. It is important to use high-quality, grass-fed, and grass-finished beef to ensure the best results.
When making a Philly cheesesteak, it is recommended to use white American cheese, as it adds a salty flavour and creamy, melty texture. However, popular substitutions include cheese whiz and smoked provolone cheese slices. For seasoning, salt, pepper, and Worcestershire sauce add depth of flavour.
Philly cheesesteaks are a shining example of simplicity, made up of just melt-in-your-mouth steak, onions, and cheese on top of a thick French hoagie bun.
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Top round is a close second
Although ribeye is the most popular choice for cheesesteaks, top round is a close second. Top round is a cut of meat from the hindquarter, specifically the inside of the round. It is leaner than ribeye, but still has a good amount of marbling, which gives it a rich flavour. Top round is also less expensive than ribeye, making it a more affordable option for cheesesteaks.
When preparing top round for cheesesteaks, it is important to slice it thinly and evenly. This will ensure that the meat cooks evenly and remains tender. Top round can be cooked over high heat, which makes it ideal for grilling or pan-frying.
In terms of flavour, top round has a slightly milder taste than ribeye. However, it is still very juicy and tender when cooked properly. Some people prefer top round because it allows the other flavours in the cheesesteak, such as the cheese and seasonings, to shine through.
Overall, top round is a great alternative to ribeye for cheesesteaks. It is less expensive, has a good flavour and texture, and can be prepared in a similar way. If you are looking for an authentic Philly cheesesteak experience, top round is a great option to consider.
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Sirloin, skirt, and flank steak are good alternatives
If you're making a Philly cheesesteak, the best meat to use is ribeye steak. It's tender, flavoursome, and juicy, even when cooked all the way through. However, if you can't get hold of ribeye, sirloin, skirt, and flank steak are good alternatives. These cuts of meat are leaner, so you may need to add some extra fat to mimic the ribeye's marbling. But when sliced and prepared correctly, they can also be delicious.
For an authentic Philly cheesesteak, it's important to use grass-fed and grass-finished beef. The steak should be thinly sliced and cooked over high heat. As for cheese, white American cheese is a popular choice as it adds a salty flavour and creamy, melty texture. However, you could also use cheese whiz or smoked provolone cheese slices.
To season your cheesesteak, add salt, pepper, and Worcestershire sauce. If you don't have Worcestershire sauce, you can use a steak sauce instead. Don't forget to add some veggies, such as onions, to your sandwich. Cook them over medium heat until they're tender, then remove them from the pan and add your seasoned and sliced steak.
Philly cheesesteaks are a shining example of simplicity. They're made up of just steak, onions, and cheese on top of a thick French hoagie bun. But even with so few ingredients, everyone has their own way of making them. So feel free to experiment and find your perfect combination.
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Leaner cuts may need additional tallow or fat
Leaner cuts of meat, such as skirt and flank, may need additional tallow or fat to mimic the marbling of ribeye. This is because the fat content of ribeye melts to tenderise and flavour the meat, giving it a characteristic punch.
When making a Philly cheesesteak, the meat is sliced thinly or chopped up and cooked over high heat. Even when cooked all the way through, ribeye remains very flavoursome and juicy. This is why ribeye is the best meat for Philly cheesesteaks. It's tender, flavoursome, and the most important ingredient.
However, if you don't want to use ribeye, you can substitute flank, skirt, top round, sirloin, or any other cut that cooks into tender, thin strips. Just make sure you buy grass-fed and grass-finished beef for the best results.
Philly cheesesteaks are one of America's richest culinary traditions. These sandwiches are made up of just melt-in-your-mouth steak, onions, and cheese on top of a thick French hoagie bun.
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White American cheese is a popular choice
When it comes to cheese steaks, there are a few options for the type of meat to use, but white American cheese is a popular choice. This is because it adds a salty flavour and creamy, melty texture that can't be beaten.
For the meat, ribeye steak is the traditional choice for an authentic Philly cheese steak. It is famous for its texture and flavour, and although it is more expensive than many other cuts, it is worth it. The meat is sliced thinly or chopped up and cooked over high heat, but it will still remain very flavourful and juicy.
If ribeye is not an option, top round is a close second. Sirloin, skirt, and flank steak are also good alternatives, but you may need to add some additional tallow or fat to mimic the ribeye's marbling.
Cheese steaks are a shining example of simplicity, with just melt-in-your-mouth steak, onions, and cheese on top of a thick French hoagie bun. However, even with so few ingredients, everyone has their own way of making them.
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Frequently asked questions
Ribeye steak is the best choice for a Philly cheesesteak. It's tender, juicy, and full of flavour.
Flank, skirt, top round, and sirloin are all good alternatives.
Ribeye steak is famous for its texture and flavour. It's also thinly sliced and evenly marbled, with a rich fat content that melts to tenderize and flavour the meat.
White American cheese is recommended for its salty flavour and creamy, melty texture. However, popular substitutions include cheese whiz and smoked provolone cheese slices.
Besides the meat and cheese, you'll also need onions and a thick French hoagie bun.
