Philly Cheese: Choosing The Right Meat For A Classic

Philly cheesesteaks are a popular sandwich choice, but which meat should you buy to make an authentic one? The answer is boneless ribeye steak. This cut of meat is thinly sliced and evenly marbled, with a rich fat content that melts to tenderise and flavour the meat. However, ribeye is expensive, so alternatives include top round, sirloin, skirt and flank steak.

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Ribeye steak is the most popular choice for Philly cheese, but it's expensive

However, ribeye is more costly than many other cuts of steak. Top round steak is a close second and is generally less expensive than ribeye, making it a budget-friendly option for restaurants and home cooks. It's also a healthier alternative, as it's a less fatty cut of beef. If you're looking for an authentic Philly cheese, though, ribeye is the way to go.

If you can't get hold of ribeye or top round, there are other alternatives. Sirloin, skirt, and flank steak are all good options. For leaner cuts like skirt and flank, you may need to add some additional tallow or fat to mimic the ribeye's marbling. But when sliced and prepared correctly, these cuts can also be delicious.

No matter which cut you choose, slicing the meat thinly is crucial for making an exceptional Philly cheese. Thin slices ensure that the meat cooks quickly and remains tender. So, if you're looking to make a Philly cheese, ribeye is the most popular choice, but there are other options available if you're looking for something less expensive.

Top round steak is a close second and a more cost-effective option

While ribeye is the most popular choice of meat for a Philly cheesesteak, top round steak is a close second and a more cost-effective option. Top round steak is generally less expensive than ribeye, making it a budget-friendly option for restaurants and home cooks alike. It is also a leaner option, for those looking for a less fatty cut of beef. Despite being leaner, top round steak can still be quite flavoursome when prepared correctly.

When making a Philly cheesesteak, it is crucial to slice the meat thinly, to ensure that it cooks quickly and remains tender. The meat is typically sliced against the grain, resulting in a more tender bite.

While ribeye is the most popular choice, it is also more expensive than many other cuts. This is because ribeye comes from the rib primal and is famous for its texture and flavour. The rich fat content of ribeye melts to tenderise and flavour the meat, giving it that characteristic punch.

Top round steak is a great alternative to ribeye, offering a more affordable and leaner option, without compromising on flavour.

Sirloin, skirt, and flank steak are good alternatives to ribeye

While ribeye is the most popular choice for Philly cheesesteak, it is also the most expensive. Sirloin, skirt, and flank steak are good alternatives to ribeye. These cuts of meat are leaner, so you may need to add some extra fat to mimic the ribeye's marbling. However, when sliced and prepared correctly, they can be just as delicious.

Sirloin steak is a good option if you're looking for a leaner cut of meat. It has a similar texture and flavour to ribeye, but it's less fatty. Skirt steak is another great choice for Philly cheesesteak. It's a bit tougher than ribeye, but it has a rich, beefy flavour that stands up well to the other ingredients. Flank steak is also a good alternative to ribeye. It's a leaner cut, so it may not be as tender as ribeye, but it's still very flavourful.

When choosing your meat, make sure to buy grass-fed and grass-finished beef for the best results. This will ensure that your Philly cheesesteak is unbelievably rich and perfect.

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For leaner cuts like skirt and flank, add some extra tallow or fat

For leaner cuts like skirt and flank, you may have to add some extra tallow or fat to mimic the ribeye's marbling. This is because ribeye is the original choice for a Philly cheesesteak, and its rich fat content melts to tenderise and flavour the meat. However, skirt and flank steak can also be delicious when sliced and prepared correctly.

When choosing a cut of meat for a Philly cheesesteak, it's important to consider the fat content and how it will affect the cooking process and the final flavour of the dish. Skirt and flank steak are leaner cuts of meat, which means they have less fat than ribeye. This can be advantageous if you're looking for a healthier option, but it also means that these cuts may require some extra fat to be added during cooking to prevent them from drying out and to enhance their flavour.

Tallow, which is rendered beef or mutton fat, is a great option for adding extra fat to leaner cuts of meat. It has a high smoke point, which means it can withstand high temperatures without burning, making it ideal for cooking methods like searing or grilling. When added to skirt or flank steak, tallow can help to create a juicy, tender texture and a rich, beefy flavour that rivals that of ribeye.

Another option for adding fat to leaner cuts of meat is to use a combination of butter and oil. Butter has a lower smoke point than tallow, but it can still be used for cooking at medium-high temperatures. When melted, butter adds a creamy texture and a rich, nutty flavour that can enhance the taste of skirt or flank steak. Oil, on the other hand, can help to create a crispy crust on the meat, adding texture and flavour to the dish.

In addition to tallow, butter, and oil, there are other fats that can be used to supplement leaner cuts of meat. Bacon grease, for example, can impart a smoky, savoury flavour to skirt or flank steak. Alternatively, duck or goose fat can be used to add richness and moisture to the meat. By experimenting with different types of fat, you can find the combination that best suits your taste preferences and cooking methods.

The best cheese to use is provolone, Cheez Whiz, or American cheese

The best cheese to use for a Philly cheesesteak is provolone, Cheez Whiz, or American cheese. Provolone offers a sharp, tangy taste, while Cheez Whiz provides that quintessential gooey texture many crave.

If you want to have an authentic Philly cheesesteak, there’s really only one choice of meat: boneless ribeye steak. Thinly sliced and evenly marbled, the ribeye’s rich fat content melts to tenderize and flavour the meat, giving it that characteristic punch. A ribeye comes from the rib primal and is famous for its texture and flavour, making it more expensive than many other cuts. Top round is arguably a close second, but ribeye is more popular. If ribeye or top round aren’t options, sirloin, skirt, and flank steak are all good alternatives. For leaner cuts like skirt and flank, you may have to add some additional tallow or fat to mimic the ribeye’s marbling, but when sliced and prepared correctly, they can also be delicious.

No matter which cut you choose, slicing the meat thinly is crucial for making an exceptional Philly cheesesteak. Thin slices ensure that the meat cooks quickly and remains tender. Typically, the meat is sliced against the grain, resulting in a more tender bite.

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