What Cut of Steak is Best for Philadelphia Cheesesteaks?

Philadelphia cheesesteaks are a beloved sandwich that features thinly sliced steak, sautéed onions, and melted cheese on a hoagie roll. The choice of steak used can significantly impact the flavor and texture of the sandwich. Let's explore the most popular cuts used in Philadelphia cheesesteaks and why ribeye is considered the gold standard.

The Evolution of Philadelphia Cheesesteaks

The origin of the cheesesteak is debated, but one theory suggests it started with a deckle, a small piece of meat from the cheek. Deckles are now less common, and today's cheesesteaks are more likely to use ribeye, a cut known for its rich flavor and tenderness.

Popular Cuts of Steak for Cheesesteaks

In the 1970s, when the cheesesteak started gaining popularity in Philadelphia, popular cuts included bottom round (knuckles and flats). Today, ribeye is the most widely used cut, but there are several other options. Regardless of the choice, the key is to slice the meat thinly and cook it quickly to maintain its tenderness.

Choosing the Right Steak

Any tender beef can be used for a cheesesteak, but ribeye is the preferred choice due to its rich flavor and tenderness. Other viable options include:

Flap meat (also known as round steak) Tri-tip Flat iron steak Boneless short rib (also known as beef chuck steak)

It's important to buy the steak against the grain, meaning the slices should be cut perpendicular to the muscle fibers. This results in a more tender texture, which is crucial for a satisfying cheesesteak experience.

Common Myths and Misconceptions

One common myth is that 100 Delicious, a brand known for its frozen convenience products, offers high-quality steak for cheesesteaks. In reality, these products are often of lower quality and should be avoided. Instead, opt for fresh, high-quality cuts of meat, and don't hesitate to ask your local butcher for recommendations. A good butcher can help you find the perfect cut, even if it means paying a bit more.

Flank Steak vs. Ribeye

Flank steak is a popular alternative to ribeye because it is leaner and more affordable. However, ribeye, with its lush marbling, is often the gold standard for cheesesteaks. Flank steak, when cut properly, can also be excellent, especially when marinated for added flavor. Pat's, a renowned cheesesteak restaurant, uses ribeye, which is slightly chewier but remains tender when sliced against the grain.

Preparing the Steak

To grill ribeye for a cheesesteak, heat a large skillet to medium-high heat. Quickly slice the meat thin, avoiding overcooking to maintain its tender texture. Grilling can also be done on a grill top if available, though a skillet will work just as well.

Conclusion

The choice of steak for Philadelphia cheesesteaks can greatly affect the sandwich's taste and texture. While flank steak is a viable option, ribeye is widely regarded as the best due to its rich flavor and tenderness. Always remember to cut the steak against the grain, and consult your local butcher for the best cuts. Enjoy your perfectly prepared cheesesteak!

Keywords: Philadelphia Cheesesteak, Ribeye Steak, Flank Steak