If you want robust, flavorful sandwiches, the Philly Cheese Steak should be on your list. But what makes this famous sandwich so unique?
It all comes down to the meat. In this article, we’ll look at how to choose the correct meat for a genuinely great Philly Cheese Steak.
What Meat To Use For Philly Cheese Steak?
There is basically only one option for an authentic Philly cheesesteak: boneless ribeye steak. The ribeye’s substantial fat content melts to tenderize and flavor the meat, giving it that typical punch when thinly cut and evenly marbled.
A ribeye is a cut of beef from the rib primal. It is known for its texture and taste, which makes it more expensive than many other cuts.
Although the top round is a close second, ribeye is more popular. If ribeye or top round are unavailable, sirloin, skirt, and flank steak are all excellent choices.
To replicate the marbling of the ribeye, you may need to add some more tallow or fat to leaner cuts like skirt and flank, but when sliced and served appropriately, they may also be exquisite.
How To Make Philly Cheese Steak?
- 2 lb top sirloin steak (about 8 oz per person)
- 1 red bell pepper, small
- 1 green bell pepper, small
- 1 small onion
- 12 mozzarella cheese slices
- 12 provolone cheese slices
- 4 soft sub rolls
- 3 tablespoons olive oil
- salt and pepper
Begin by prepping your meat. Freeze the steaks for an hour to firm up. After an hour, use a very sharp knife to thinly slice the steaks. Place aside.
Remove the seeds and stems from the peppers before slicing into strips. Peel and cut the onion in half. Each half should be cut into 1/4′′ thick strips.
Slice the rolls lengthwise with a sharp knife, stopping before you cut all the way through. Place them on a tray.
Preheat a griddle or a flat top to medium. Drizzle 1 tablespoon of oil over the top. Season with salt and pepper after adding the peppers and onions. Move them around on the griddle with a burger flipper until they have some color and have softened slightly.
You don’t want them to be mushy. Move the vegetables to the side/cool location on the griddle once they have colored. If you’re using a smaller griddle, turn off the heat completely to make room for the meat.
Turn the heat up to medium-high and pour in the rest of the olive oil. Spread the thinly sliced sirloin out as much as possible on the hot plate. Allow for at least two minutes for the meat to become crispy, and season generously with salt during this time.
Use a burger flipper to move the meat around on the grill, breaking it up a little bit as you go so that you end up with bigger pieces and smaller, crisper pieces. Because the meat is so thin, it should be nearly cooked through after 5-7 minutes.
Arrange the meat on the griddle in four rectangular stacks about the size of the buns. Then add some of the onion and pepper mixture on top, followed by 3 slices of cheese (a combination of both sorts).
Reduce the heat to medium and let the cheese melt. If the cheese isn’t melting properly, place an upside-down aluminum bowl over each pile to form a makeshift lid.
As soon as the cheese is melted, scoop up each mound with the burger spatula and place it on the bun. Serve immediately, or follow the wrapping directions in the post to extend the “melt life” of the cheese.
Creative Philly Cheesesteak Serving Ideas
If you want that beefy, cheesy filling but don’t want to eat it on a bun, there are so many creative ways to serve it, including some excellent keto (low carb) Philly Cheese Steak alternatives!
- Served on top of cooked pasta or packed into shell pasta
- Sliders with Philly Cheesesteak
- Philly Cheesesteak Stuffed Bell Peppers (Low Carb)
- Stuffed Portobello Mushrooms (Low Carb)
Tips For Making The Best Philly Cheesesteak
Find our finest tips and tactics for cooking the best Philly cheesesteak below.
Cut Your Meat Into Thin Slices
Slice your steak thinly with a sharp knife. This will result in a tender mixture and a sandwich that is easy to bite into.
Avoid Overcooking The Beef
Make sure not to overcook the ribeye! The best aspect about this sandwich is how easily it melts in your tongue.
The meat should be thinly sliced so that it may be swiftly sautéed. To shave the meat, consider purchasing a mandolin slicer.
For Harder Cuts Of Beef, Use A Slow Cooker
Don’t want to spend a fortune on ribeye? Want cheesesteaks waiting for you when you come home? Put a chuck roast, a cup of beef broth, a little Worcestershire sauce, and salt and pepper to taste in the slow cooker.
Cook on low heat for 6-8 hours. 45 minutes before serving, add your favorite vegetables to the crockpot. Top with cheese after spooning the filling onto your roll.
Replace The Meat With Chicken
If beef is unavailable, poultry can be substituted. In Philadelphia, many cheesesteak restaurants offer this choice because it is great in its own right. To achieve a comparable texture, slice the chicken thinly and against the grain.
A Philly Cheese Steak is a simple sandwich that is boosted by the quality of its ingredients. When choosing your meat, keep in mind that it is the heart and soul of this classic dish. Whether you choose ribeye for its rich marbling or flank steak for its assertiveness, your choice will influence the character of your Philly Cheese Steak.
So, the next time you crave this legendary sandwich, choose your meat carefully and enjoy a scrumptious Philly Cheese Steak like a genuine aficionado.
Thanks for reading. I hope you find it helpful.