Patrick Oconnell
The Philly cheesesteak is a sandwich that originated in Philadelphia. It is typically made with thinly sliced steak, sautéed onions, and cheese, served on a hoagie roll. The steak is usually ribeye, sliced thin against the grain and chopped into very small pieces. The cheese is typically provolone, though Cheez Whiz and American cheese are also popular. To get thin meat for a Philly cheesesteak, you can buy pre-sliced steak sandwich meat in the frozen aisle of supermarkets, or slice it yourself at home by chilling the steak in the freezer for 10-30 minutes to make it easier to slice thinly with a sharp knife.
| Characteristics | Values |
|---|---|
| Type of meat | Ribeye steak, chuck, sirloin, petite sirloin, top round |
| Meat preparation | Trim excess fat, slice thinly against the grain |
| Cheese | Provolone, Parmesan, Cheez Whiz, American cheese |
| Other ingredients | Sauteed onions, bell peppers, lettuce, raw onion, tomato, pizza sauce, pickles |
| Bread | Hoagie roll, Amoroso's roll, Cuban bread |
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What You'll Learn
Buy pre-sliced steak from the frozen aisle
If you're looking for thin meat for a Philly cheesesteak, one option is to buy pre-sliced steak from the frozen aisle. This can be a convenient way to get the meat you need without having to slice it yourself.
Some retailers offer pre-sliced beef specifically for Philly cheesesteaks, such as Steak-EZE® Sliced and Shaped Beef Philly Breakaway® Steak, which is made with Angus beef, pre-marinated, and thin-sliced. It cooks from a frozen state, so there's no need for thawing, and it's designed to minimize food prep time. You can find similar products at your local grocery store or supermarket in the frozen aisle.
For example, Sam's Club sells frozen meat with a seasoning packet that is perfect for cheesesteaks. It's called Gary's 100% Sirloin Beef QuickSteak and comes with their "Wow! Seasoning." Costco also offers thinly sliced ribeye packages that can be divided into cheesesteak portions and frozen.
If you're unable to find pre-sliced steak in the frozen aisle, you can try buying thick steaks and trimming off any excess fat. You can then partially freeze the steaks until they're firm and use a sharp chef's knife to slice the meat against the grain at a 45-degree angle. This technique will allow you to achieve thin slices suitable for Philly cheesesteaks without having to purchase pre-sliced meat.
Additionally, some sources suggest that you can find shaved steak suitable for cheesesteaks at Asian markets, such as H-Mart, where you can buy sliced ribeye known as "shabu-shabu." This option provides a convenient alternative if you're unable to locate pre-sliced steak in the frozen aisle of your local stores.
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Ask your butcher to thinly slice it
If you're making a Philly cheesesteak, you'll want to use thinly sliced steak. The classic cut for this is ribeye, but it can be a little pricey. If you're looking for a more affordable option, try chuck or top round. You'll want to avoid tougher cuts like flank steak or brisket, as these will be too chewy.
When preparing your steak, trim any large pieces of fat from the edges, but remember that some fat is good—it will melt as the thin steak cooks, making each piece of meat tender and juicy. If you're slicing the steak yourself, place it in the freezer for around 10 minutes first to make it easier to slice thinly.
However, if you don't want to slice the steak yourself, you can always ask your butcher to do it for you. They will have the right tools to get the steak paper-thin, which can be tricky to do at home without a meat slicer. They may also be able to recommend the best cut of meat for your purposes, depending on your desired result and budget.
Some people prefer to slice their own steak, and that's fine too. If you do decide to go down this route, make sure you use a sharp knife and slice the steak against the grain at a 45-degree angle. You can also trim the fat and slice the steak more easily by placing it in the freezer for around 10 minutes first—just make sure it doesn't freeze solid.
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Freeze the steak for 10 minutes and slice it yourself
If you want to make a Philly cheesesteak at home, you'll need thinly sliced steak. While you can buy pre-sliced steak at some supermarkets, you can also slice the steak yourself. Freezing the steak for about 10 minutes is a good way to get it to the right consistency for slicing.
First, place the steak in the freezer on a sheet pan. You want the steak to get very cold, but not frozen through. This will make the steak firm, which will make it easier to slice thinly.
Once the steak is cold, take it out of the freezer. Trim off any large pieces of fat around the edges, but leave some veins of fat in the middle of the steak. Then, use a sharp knife to slice the steak as thinly as you can. For the best results, slice the steak against the grain at a 45-degree angle.
If you don't have access to a deli slicer, freezing the steak beforehand is a good way to achieve a super-thin slice. This method can help you get the thinnest slice of steak possible without having to go to the deli.
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Trim excess fat and slice against the grain
To make a Philly cheesesteak sandwich, you'll want to use a nice cut of steak that has some marbling. This fat will melt as the thin steak cooks, making each piece of steak very tender. Trim off any large chunks of fat, but remember that some fat is good. You can use ribeye steak, which is the classic choice, or opt for a more affordable option like chuck, top round, or skirt steak.
Before slicing the steak, place it in the freezer for 20 to 30 minutes, or until it's very cold but not frozen solid. This will make it easier to slice thinly. When trimming the fat, use a sharp knife to cut away any excess and silver skin. Then, slice the steak as thinly as possible against the grain. If you're using a whole steak, cut it crosswise with the grain into roughly 3-inch-wide sections first, and then slice those thinly against the grain. You can also ask your butcher to shave the steak for you.
The thinly sliced steak will then be cooked until browned, creating the iconic Philly cheesesteak sandwich.
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Choose a tender cut with marbled fat
For a Philly cheesesteak, the cut of beef used is almost always ribeye steak. This is because ribeye has a rich fat content and is famous for its texture and flavour. When sliced thin and cooked until browned, ribeye remains tender. Its fat melts to tenderize and flavour the meat, giving it a characteristic punch.
However, ribeye can be a little pricey. If you're looking for a more budget-friendly option, chuck can work, but you might need to slice it thinner than ribeye. Skirt steak is another good alternative, usually running about half the cost of ribeye. Its thin profile and open-grained texture make for easy slicing, and its flavour is near ribeye. Top round is also a classic option for a Philly cheesesteak.
When choosing a ribeye cut for your Philly cheesesteak, look for one with an even distribution of fat throughout the meat. It should look balanced and have enough fat to permeate the meat when cooked. Trim off any large pieces of fat around the edges, but some veins of fat in the middle are good. The fat will melt as the thin steak cooks, making each piece very tender.
If you don't want to slice the steak yourself, you can buy thin pre-sliced ribeye from some supermarkets like Wegmans and many Asian food markets such as H-Mart. You may also be able to find a butcher who can slice it for you.
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Frequently asked questions
You can buy thin meat for a Philly cheesesteak from your local butcher. Ask them to thin-slice some quality meat for you.
Ideally, you would use a thin-sliced ribeye for a Philly cheesesteak.
Yes, some supermarkets sell pre-sliced steak sandwich meat in the frozen aisle, which can be used for a Philly cheesesteak.
