Kamil Perry
When it comes to making homemade cheesesteaks, the type of steak you use is important. While you can technically use any cut of beef, some are better suited to the dish than others. The key is to use shaved beef, which can be found in most grocery stores, or shaved yourself at home by thinly slicing frozen beef.
| Characteristics | Values |
|---|---|
| Cut of meat | Technically, any cut of beef steak can be used. |
| Best cuts | Shaved ribeye, top sirloin, top/eye of round, wagyu |
| Where to buy | Local grocery stores, Target, Trader Joe's, local Asian markets, butchers |
| How to prepare | Thinly slice or shave the beef at home by freezing for 30-60 minutes and cutting with a sharp knife |
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What You'll Learn
Shaved ribeye is best
While you can technically use any beef steak cut you want, ribeye is considered the best. This is because it's more marbled and tender than other cuts. If you can't find ribeye, try top sirloin or top/eye of round. If you want to use these cuts, you can use wagyu beef, which is highly marbled and will therefore be more tender and flavourful.
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You can use any cut of beef steak
Some people prefer ribeye for cheesesteaks, but others think the steaks found in the hind quarter are better. Try top sirloin or top/eye of round. These cuts tend to be a little less marbled and slightly tougher than ribeye, but you can use wagyu beef, which is highly marbled and tender.
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Try top sirloin or top/eye of round
Technically, you can use any cut of beef steak you want for a homemade cheesesteak. However, if you want to try something other than ribeye, you could opt for top sirloin or top/eye of round. These cuts tend to be a little less marbled and slightly tougher than ribeye, but you can get around this by using wagyu beef, which is highly marbled and tender.
If you're slicing the beef yourself, it's best to freeze it for 30-60 minutes first and then cut it with a sharp knife. You can also ask your butcher to slice it for you, but you may need to order ahead.
Remember, the key to a great cheesesteak is to finely chop or shave the beef. You don't want sheets of beef; the meat should be in small, thin pieces.
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Use wagyu for more marbling
While you can technically use any cut of beef steak you want for a homemade cheesesteak, some cuts are better than others. For example, ribeye is a popular choice, but if you want to go for something with a little more marbling, then wagyu is a great option. Wagyu cattle are highly marbled, so all their cuts are luxuriously tender and flavourful.
If you want to use wagyu for your homemade cheesesteak, you'll need to get it shaved. You may be able to find shaved wagyu in your local grocery store, or you could try an Asian market as shaved beef is also sold for hot pots. If you can't find it pre-shaved, you can always shave it yourself at home by freezing the beef for 30-60 minutes and then cutting it with a sharp knife.
When it comes to cooking your cheesesteak, you'll want to finely chop the beef into bits as you cook it. Hold the meat down with a spatula in your non-dominant hand and tear it apart with the spatula in your dominant hand. This will ensure you get the right texture and that your cheesesteak doesn't end up as a sheet of beef.
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Freeze your beef for 30-60 minutes before cutting
When making homemade cheesesteaks, it's best to use shaved beef. If you're shaving the beef yourself, you can get thinner slices by freezing the beef for 30-60 minutes before cutting it with a sharp knife. This will make it easier to get those thin slices that are perfect for cheesesteaks. You can also ask your butcher to shave the beef for you, but you may need to order ahead.
Freezing the beef for a short time helps to firm it up, making it easier to cut thin slices. It's important to use a sharp knife, as a dull knife will crush the meat instead of cutting it cleanly. You want your beef slices to be as thin as possible so they cook quickly and evenly, resulting in a tender, juicy cheesesteak.
If you're short on time or don't want to freeze your beef, you can also look for pre-shaved beef at your local grocery store or butcher. It may be labelled as shaved beef or shaved ribeye, and it's commonly used for hot pots. There are also frozen options available, like Steak-Umms, which can be a convenient alternative in a pinch.
While shaved ribeye is the traditional choice for cheesesteaks, you can technically use any cut of beef you prefer. Some people like to use steaks from the hind quarter, such as top sirloin or top/eye of round. These cuts tend to be a little less marbled and tougher than ribeye, but you can always opt for wagyu beef, which is highly marbled and tender.
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Frequently asked questions
Technically, you can use any beef steak cut you want. However, shaved ribeye is recommended for the best homemade cheesesteak.
You may be able to find shaved beef in your local grocery store, Target, Trader Joe's or an Asian market. You can also ask your local butcher.
Freeze your beef for 30-60 minutes and cut with a sharp knife.
