The Authentic Philly Cheese Steak: Choosing The Right Meat

The Philly Cheesesteak is a sandwich native to Philadelphia, USA. It is traditionally made with thinly sliced steak, caramelized onions, and cheese. The best cuts of steak for Philly Cheesesteaks are ribeye and sirloin. Sirloin is a more affordable alternative to ribeye, but both cuts should be well-marbled. The fat melts as the thin steak cooks, making the sandwich tender. Other cuts that can be used include top round, flank steak, and eye of round.

Ribeye is the most popular cut of steak

Ribeye: The Most Popular Cut of Steak for a Philly Cheesesteak

The Philly Cheesesteak is a sandwich that is rich in history and flavour. The key to its taste is the cut of steak used, and the most popular choice is ribeye. While other cuts can be used, ribeye stands out as the preferred option for several reasons.

Tender, Juicy, and Full of Flavour

Ribeye is renowned for its tenderness, juiciness, and flavour. The marbling of fat within the ribeye cut ensures each bite of the cheesesteak is tender and juicy. The fat melts as the thin steak cooks, infusing flavour and moisture into the meat. This results in a more satisfying eating experience compared to tougher, leaner cuts of beef.

The Classic Choice

While some variations of the Philly Cheesesteak use other cuts like sirloin, flank steak, or top round, ribeye remains the classic choice. The original cheesesteak is said to have originated in Philadelphia in the early 20th century, and ribeye was the cut of choice for this iconic sandwich. Staying true to its roots, ribeye continues to be the go-to option for those seeking an authentic Philly Cheesesteak experience.

Achieving the Perfect Thin Slices

A critical aspect of preparing a Philly Cheesesteak is slicing the steak thinly. Freezing the ribeye for about 30 minutes to an hour before slicing helps achieve the desired thinness. This technique firms up the meat, making it easier to slice paper-thin pieces that cook quickly and evenly.

A Hearty and Indulgent Option

Ribeye is a well-marbled, flavourful cut that lends itself perfectly to the indulgent nature of the Philly Cheesesteak. The sandwich is a hearty, comforting dish, and ribeye only enhances its appeal. The fat content in ribeye ensures the sandwich is satisfying and indulgent, making it a popular choice for those seeking a decadent meal.

A Versatile Cut

While ribeye is the most popular choice for a Philly Cheesesteak, it's important to note that other cuts can be used successfully. Top sirloin, top round, and even wagyu steaks can be used as alternatives, especially if thinly sliced and properly prepared. However, ribeye remains the favourite among cheesesteak enthusiasts for its ability to create a tender, juicy, and flavourful sandwich.

Sirloin is a cheaper alternative

Sirloin: A Cheaper Alternative for Philly Cheesesteak Meat

Philly cheesesteaks are a popular sandwich, but the type of meat used can be a point of contention for some. While ribeye is a common choice, it can be expensive. As a result, some people opt for sirloin as a more affordable option.

Sirloin is a suitable alternative to ribeye for Philly cheesesteaks because it is still tender enough to create a delicious sandwich. Specifically, petite sirloin is a thinner cut, which means less slicing is required. It is also less expensive than ribeye, making it a more budget-friendly option.

To ensure the best results when using sirloin for Philly cheesesteaks, it is important to slice the meat thinly against the grain. Placing the sirloin in the freezer for 20-30 minutes before slicing can make this process easier. This helps to achieve the desired texture and ensure the meat cooks evenly.

When preparing a Philly cheesesteak with sirloin, the same cooking methods can be used as with other cuts of meat. The steak should be seasoned and cooked on a griddle or in a skillet, along with the onions and peppers. Provolone cheese or Cheez Whiz are typically added for that classic, melty texture.

While ribeye may be the traditional choice for a Philly cheesesteak, sirloin offers a more economical option without sacrificing taste or texture. With its tender texture and ability to absorb flavours, sirloin is a worthy alternative for those looking to create a delicious sandwich at a lower cost.

Flank steak is lean but tender when cut against the grain

Flank Steak: A Lean, Tender Cut for Philly Cheesesteaks

The Philly Cheesesteak is a sandwich that's rich in history and flavour. While the traditional choice of meat is ribeye, flank steak can be a great alternative, offering a lean yet tender bite—when prepared correctly. Here's everything you need to know about using flank steak for your Philly Cheesesteak creation.

The Right Cut of Meat

The key to a delicious Philly Cheesesteak is choosing the right cut of meat. While ribeye is the most common choice, it can be expensive and is not always easily accessible. Flank steak, a cut from the cow's abdominal muscles, offers a tasty alternative. When sliced against the grain, flank steak provides a tender bite with a good bite, making it perfect for sandwiches.

Preparing Flank Steak for Philly Cheesesteaks

To ensure your flank steak is tender, there are a few important preparation steps to follow. Firstly, it's essential to slice the meat thinly and against the grain. This helps break down the muscle fibres, making the meat easier to chew. Freezing the steak for about 30 minutes before slicing can make this process easier, as it firms up the meat without freezing it solid.

Additionally, when cooking flank steak for Philly Cheesesteaks, it's crucial to use a little extra oil on your cooking surface. This is because flank steak is a leaner cut of meat, and the extra oil will help keep it moist and juicy.

Building Your Philly Cheesesteak

When it comes to assembling your sandwich, the order of ingredients matters. Start with a hoagie roll, preferably toasted, and consider adding a layer of garlic butter for extra flavour. Next, add your sautéed onions and peppers, followed by the flank steak. Finally, top it off with the cheese of your choice—provolone is a popular option, but you can also use Cheez Whiz or American cheese.

A Creative, Delicious Option

While a traditional Philly Cheesesteak is hard to beat, flank steak offers a delicious alternative. By following the simple tips outlined above, you can enjoy a lean yet tender sandwich that's packed with flavour. So, get creative in the kitchen and give flank steak a try for your next Philly Cheesesteak adventure!

Provolone is the most popular cheese

Provolone: The Most Popular Cheese for Philly Cheesesteaks

Philly Cheesesteaks are a popular sandwich, especially in Philadelphia, where they originated. The sandwich is made with thinly sliced steak, typically ribeye, cooked on a griddle, and served on a hoagie roll. The classic cheesesteak is topped with either provolone cheese or Cheez Whiz, a shelf-stable cheese product sold in jars. While some people have strong opinions about the type of cheese that should be used, provolone is the most popular choice.

Provolone is a mild, sharp-tasting cheese that pairs perfectly with the savoury pieces of thin steak and other ingredients in a Philly Cheesesteak. It has a stronger flavour than Cheez Whiz, which is simply a creamy, nacho-cheese-like product. Provolone also melts well, making it ideal for a hot sandwich like the Philly Cheesesteak. When melted, it combines with the other ingredients in the sandwich, creating a cohesive and tasty bite.

Some people choose to use both provolone and Cheez Whiz on their Philly Cheesesteaks, melting the provolone over the steak as it cooks and then drizzling on some Cheez Whiz before serving. This combination provides the best of both worlds, with the texture of the Cheez Whiz and the flavour of the provolone. Others prefer to stick with just provolone, as it is the classic option and has a more distinct, sharp bite.

When making a Philly Cheesesteak, it is important to thinly slice the steak and cook it on a griddle or large skillet. The onions and peppers should be cooked separately and combined with the steak near the end of the cooking process. The provolone cheese is then added and melted before scooping the mixture into a toasted hoagie roll. This process ensures a delicious, cohesive sandwich with the perfect combination of flavours and textures.

Overall, while there are several options for the type of cheese to use on a Philly Cheesesteak, provolone is the most popular choice. Its mild, sharp flavour and melting capabilities make it the ideal topping for this classic sandwich.

Cheez Whiz is also traditional

The original Philly Cheesesteak was made by a hot dog cart vendor in the early 20th century, and the exact details are contested. However, most people credit Pat and Harry Olivieri as the original creators. There are two shops in Philadelphia that are in heavy competition: Pat's and Geno's.

Philly Cheesesteaks are traditionally made with either Provolone or Cheez Whiz, a shelf-stable cheese product sold in jars. Some people like to use both! They melt some provolone over the steak as it cooks, and then drizzle on some Cheez Whiz before serving. This gives the sandwich a nice texture and a sharp bite.

Cheez Whiz is a popular choice for those who want a more traditional Philly Cheesesteak experience. It is a well-known product that is easily recognisable and has a strong flavour. While some people may not consider it to be the healthiest option, it is a tasty and convenient choice for those who want to enjoy a classic Philly Cheesesteak.

When making a Philly Cheesesteak, it is important to use a nice, tender cut of steak such as ribeye, top sirloin, or top round. The steak should be thinly sliced and cooked on a griddle or in a skillet. It is also important to cook the onions and peppers separately, as they need to cook longer than the steak.

Overall, Cheez Whiz is a traditional and popular choice for a Philly Cheesesteak. It adds a unique flavour and texture to the sandwich and is a convenient option for those who want to enjoy a classic, tasty meal.

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