The ribeye steak is the preferred cut of meat for Philly Cheesesteak sandwiches. When cooked, it has a lot of marbling and is quite soft. Flank steak is another cut that we have utilized with excellent results. It is lean yet extremely soft when cut against the grain. If you are using flank steak, you will need to use a bit more oil on your frying surface.
What is the best cut of meat for a Philly cheesesteak?
When it comes to authentic Philly cheesesteaks, only ribeye steak will do. Although any cut of meat that cooks into soft, thin strips nicely can be substituted for the ribeye, the original option is the flank steak. To get the greatest results, make sure you buy grass-fed and grass-finished beef from reputable sources.
What is the raw material for a Philly steak?
As a person who actually sells Philly steak meat to many of the national chain accounts as well as the majority of cheesesteak accounts in the Philadelphia area, I can tell you that the raw material used to make a true Philly steak is knuckle meat or wedge meat. Knuckle meat is a type of meat that comes from the knuckle of a cow.
What is Philly cheesesteak?
Actually, a Philly Cheesesteak is not a steak sandwich at all; rather, it is a sandwich made with frozen and extremely thinly sliced rib eye steak that has been caramelized and topped with green bell pepper, Portobello mushrooms, and American cheese. The city of Philadelphia is the site of genesis. It’s safe to say that it’s one of our absolute favorite supper recipes.
What cut of meat is used in a Philadelphia sandwich?
In Philadelphia, there is no one cut of beef that is generally utilized for all dishes. Top round is frequent, and considering the sandwich’s Italian origins, it may perhaps be the most traditional (top round is what is used in braciole and Italian beef sandwiches ).