With just four simple steps, this recipe will take you to the City of Brotherly Love and serve you an authentic Philly cheesesteak sandwich smothered in melted cheese and stuffed into a hoagie roll.
Check out my Philly cheesesteak stuffed bell peppers if you like this recipe but would prefer a lower-calorie and carb-free alternative.
Why ribeye is the top choice
When making a cheesesteak, you might be tempted to skimp on the meat, but doing so would be wrong. Even though it’s only a sandwich, you shouldn’t use any old protein. You should take your steak seriously because the word “steak” appears in the name and the entire flavor profile of the sandwich is based on that meat.
Ribeye is cut from the center of the cow’s ribcage, and it has a high intramuscular fat content, or fat that is interspersed within the muscle fibers. Because it results in a pattern in the meat that resembles marble rock, this is also referred to as “marbling.” Because of this fat, ribeye steaks and prime rib are so delectably rich and buttery. Even overcooked ribeye steaks retain their juicy texture thanks to the fat in the marbling, which also prevents the meat from drying out while you’re cooking it.
Additionally, because the animal’s rib cage muscles don’t get much exercise from the cow, they produce meat that is incredibly tender. Ribeye is the ideal meat for cheesesteaks due to a combination of all these factors. Even when the meat is fully cooked on a griddle, as they do in Philadelphia, the meat will still be very flavorful and juicy despite being thinly sliced or chopped up and cooked over high heat.
What to look for when shopping for ribeye
Before you head to the meat counter when buying cheesesteak supplies, know what you’re looking for. Since ribeye is expensive, you don’t want to waste money on questionable meat.
The intramuscular fat in your steaks is the most crucial ingredient to watch out for. The ideal ribeye for cheesesteaks should have white marbling that is evenly distributed throughout the meat. Additionally, look for steaks marked “prime,” as these will have the most marbling; being aware of the distinction between USDA prime steak and everything else will be helpful in this situation. The meat should be extremely red and devoid of any gray or brown tinges that would suggest it is getting old.
Both ribeye steaks with and without the bone are frequently sold, but the bone-in steaks are frequently regarded as having the best flavor. However, since you’ll be cutting up your steak and cooking it well-done, there’s no point in spending money on anything that comes with the bone. Since peppers, onions, and mushrooms will be added, you don’t need a lot of steak to make a sandwich; the ideal amount is 4-5 ounces of meat per sandwich. The ideal cheesesteak will then be achieved by adding cheese to it.
What Meat Goes in a Philly Cheese Steak Sandwich? : Meat Preparation Tips
FAQ
Can you use any beef for Philly cheesesteak?
It’s common for people to ask, “What cut of meat do I use for a cheesesteak?,” to which the answer is, “you can use any beef steak cut you want.” Some people use ribeye, but I believe the hind quarter steaks are ideal for this. Try top sirloin or top/eye of round.
What thin steak is best for Philly cheesesteak?
Best meat. I strongly advise using thinly sliced ribeye steak for cheesesteaks. When cooked quickly in a skillet or on a flat top grill, ribeye is tender, flavorful, and doesn’t become tough. A boneless ribeye steak is the cut to look for at your neighborhood butcher or grocery store.
Is top round or ribeye better for Philly cheesesteak?
The ideal beef for a Philly cheesesteak is thinly sliced ribeye, which is the preferred meat for a traditional Philly cheesesteak. Because of the ribeye’s ideal marbling, sandwiches are tender and simple to bite into.
What is a Philly steak cut?
Steak that has been thinly sliced and traditionally griddle-cooked makes up a traditional Philly cheesesteak. It’s a wonderful sandwich. You get the flavorful thin slices of steak and melty, gooey cheese when you bite into it. You are in for a treat when you add some good bread and caramelized onions.