Kamil Perry
The Philly Cheesesteak is a sandwich that is typically made with thinly sliced steak, sautéed onions, and cheese on a hoagie roll. While there are many ways to make this sandwich, the type of steak you use can significantly impact the taste and texture of the final product. The most commonly used cut of beef for Philly Cheesesteaks is ribeye steak due to its tenderness and juiciness. However, other options such as sirloin or flank steak are also used, and some people even use ground beef. To get the perfect thin slices, it is recommended to chill the steak in the freezer for about 20 to 30 minutes before slicing.
| Characteristics | Values |
|---|---|
| Type of steak | Ribeye, sirloin, chuck, top round |
| Steak preparation | Freeze for 20-30 minutes to an hour, slice thinly against the grain |
| Cheese | Provolone, Parmesan |
| Bread | Hoagie roll, Amoroso's roll |
| Other ingredients | Onions, bell peppers |
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What You'll Learn
Ribeye is the traditional choice
Ribeye is preferred for Philly cheesesteaks because it is a tender cut of meat with a good amount of fat marbling, which adds flavour and juiciness to the sandwich. The fat also helps to hold the sandwich together, preventing it from falling apart when eaten. While ribeye can be more expensive than other cuts of beef, its flavour and texture make it a popular choice for those seeking an authentic Philly cheesesteak experience.
When preparing the ribeye for a Philly cheesesteak, it is important to trim any excess fat and slice the meat thinly and uniformly across the grain. The steak is then cooked on a flat-top griddle or pan, where it is slowly browned in its own juices. The thinly sliced ribeye is typically chopped or shaved into small pieces, creating a fine texture that is easy to bite into and chew.
While ribeye is the traditional choice, other cuts of beef can also be used for Philly cheesesteaks, such as sirloin or flank steak. These alternatives may be tougher and less tender than ribeye, but they can still produce a delicious sandwich, especially when properly prepared and thinly sliced. Ultimately, the choice of steak depends on personal preference, availability, and budget.
Philly cheesesteaks are typically served on a soft but sturdy hoagie roll, with sautéed onions and melted provolone cheese. The combination of tender steak, gooey cheese, and crispy bread makes for a delicious and indulgent sandwich that has become a classic comfort food, both in Philadelphia and beyond.
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Sirloin is a good, cheaper alternative
While ribeye is the most commonly used cut of beef for making Philly cheesesteaks, it can be quite expensive. If you're looking for a cheaper alternative that doesn't compromise on taste and texture, sirloin is a great option. Sirloin is a tender and juicy cut of meat that is perfect for Philly cheesesteaks. It has a good amount of fat, which adds flavour and keeps the meat moist while it cooks.
When preparing sirloin for Philly cheesesteaks, it's important to slice the meat thinly and against the grain. Freezing the meat for about 20 to 30 minutes before slicing can help achieve the desired thinness. Sirloin is also a thinner cut than ribeye, which means there is less slicing involved. It can be found at very reasonable prices, with some sources citing value packs of petite sirloin for less than $4 per pound at certain supermarkets.
Sirloin is a versatile cut of meat that can be used in a variety of dishes, including Philly cheesesteaks. It is a good option for those who want to make a delicious and economical Philly cheesesteak at home. The key to a great Philly cheesesteak is using tender and flavourful meat, and sirloin definitely fits the bill.
While ribeye is traditionally the most preferred cut for Philly cheesesteaks, it is not always feasible for those on a budget. Sirloin provides a more affordable alternative without sacrificing the quality and taste of the dish. It is important to note that sirloin may be slightly tougher than ribeye, but with proper preparation and cooking techniques, it can result in a delicious and satisfying Philly cheesesteak.
Overall, sirloin is a fantastic choice for those seeking a cheaper alternative to ribeye when making Philly cheesesteaks. Its tenderness, flavour, and affordability make it a cut of meat worth considering for this classic sandwich. With thinly sliced meat, melted provolone cheese, and sautéed onions, your Philly cheesesteak will be a mouth-watering treat, thanks to the versatility of sirloin.
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Freeze the steak for easier slicing
When preparing a Philly cheesesteak, it is important to use a cut of beef that does not require a long cooking time to get tender. While ribeye is a common choice, it can be expensive. A more affordable option is sirloin, specifically petite sirloin, which is plenty tender and has a thinner cut, requiring less slicing.
To get the thinly sliced steak texture that is characteristic of a Philly cheesesteak, it is recommended to freeze the steak prior to slicing. Freezing the steak for 15 to 20 minutes will give the meat enough time to firm up without turning icy. This will allow you to slice the steak more easily and achieve thinner, more consistent slices. It is important to note that you don't want the steak to be completely frozen, as this will make it difficult to cut. Instead, aim for a consistency that is solid but still slightly yielding to pressure.
By freezing the steak, you can save time and achieve better results. Thinly sliced meats cook more quickly and are ideal for dishes like Philly cheesesteaks, where you want tender bites of steak that can be easily melted into the cheese and absorbed into the bread.
When slicing the partially frozen steak, use a sharp knife and trim any excess fat. Cut the steak as thinly as possible across the grain, and then chop the slices into very small pieces. This technique will ensure that you get the desired texture for your Philly cheesesteak and make the cooking process more efficient.
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Thinly slice the steak against the grain
To make the best Philly cheesesteak, it is important to thinly slice the steak against the grain. This technique ensures that the meat is tender and easy to bite into when it's in the sandwich. The "grain" refers to the direction in which the muscle fibres of the meat are aligned. By cutting against the grain, you shorten these fibres, making the meat more tender and easier to chew.
When slicing the steak, it is recommended to use a sharp knife to achieve thin, even slices. You can also ask your butcher to slice the meat thinly for you. If you want to slice it yourself, it is easier to do so if the steak is partially frozen. Place the steak in the freezer for about 20 to 30 minutes before slicing. This will firm up the meat without freezing it solid, making it easier to get thin, even slices.
For the best results, trim any excess fat or silver skin from the steak before slicing. Then, using a sharp knife, slice the steak as thinly as possible against the grain. It is important to cut at a slight angle, creating thin, bias-cut slices. Once you have sliced the steak, chop the meat into very small pieces. This will ensure that the steak cooks evenly and quickly, and it will also make it easier to fit into your sandwich roll.
The ideal Philly cheesesteak sandwich features tender, juicy steak that is easy to bite into. By thinly slicing the steak against the grain, you shorten the muscle fibres, ensuring that the meat is tender and not chewy. This technique is key to creating the classic Philly cheesesteak experience, with tender bites of steak melting in your mouth.
In summary, thinly slicing the steak against the grain is a crucial step in creating the perfect Philly cheesesteak sandwich. By using a sharp knife and partially freezing the meat, you can achieve thin, even slices that cook quickly and evenly. This technique ensures that the steak is tender and easy to bite into, making it a key factor in the overall enjoyment of the sandwich.
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Top with provolone, Parmesan, or Cheez Whiz
When it comes to the cheese in a Philly cheesesteak, there are three popular options: provolone, Parmesan, and Cheez Whiz. While the choice is yours, here is some information on each to help you decide.
Provolone is the most common cheese used in a Philly cheesesteak. It is a traditional choice that adds flavour and acts as a binder to hold the thinly sliced meat together in the sandwich. You can simply place slices of provolone on top of the steak and let the heat from the mixture melt the cheese. Alternatively, you can fold the cheese into the steak to create a cohesive meat mixture, ensuring the cheese is evenly distributed throughout.
Parmesan is an optional extra that can be added to your Philly cheesesteak. It is a bold, nutty cheese that can be freshly grated over the steak and other ingredients. While it is not a traditional choice, it can add a unique flavour to your sandwich.
Cheez Whiz is another popular choice for a Philly cheesesteak. It is a processed cheese sauce that can be spread over the steak and other ingredients. Cheez Whiz is a good option if you want a nice and juicy sandwich.
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Frequently asked questions
Ribeye is the most commonly used cut of steak for Philly Cheesesteaks, but it can be expensive. Alternatives include sirloin, flank steak, and chuck.
Ribeye is a popular choice because it is tender and juicy. It is also well-marbled, which adds flavour.
Sirloin is a good alternative because it is cheaper than ribeye and still plenty tender. It is also a thinner cut, which means less slicing.
To prepare the steak, place it in the freezer for around 20 to 30 minutes to make it easier to slice thinly. Then, use a sharp knife to trim any excess fat and slice the steak thinly across the grain.
