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 used with excellent results. It is lean but extremely tender 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 best results, make sure you buy grass-fed and grass-finished beef from reputable sources.
What’s in a Philly cheesesteak?
This traditional Philly Cheesesteak dish will take you directly to Philadelphia—stuffed it’s to the brim with thinly sliced steak, onions, provolone cheese, and Cheez Whiz—and will leave you craving more. Make delicious homemade cheesesteaks whenever you want by following these simple instructions.
What kind of meat do you put in a cheesesteak?
The bread should be a big and fresh roll, and the steak should be thinly sliced ribeye, if you can get it. Cheesesteak meat is one of those departments where you really shouldn’t be stingy with your spending. The high fat content of the ribeye, along with the fact that meat is thinly cut, makes it an excellent choice for a cheesesteak for a variety of reasons.
Why is ribeye steak so good in cheesesteak?
The high fat content of the ribeye, along with the fact that meat is thinly cut, makes it an excellent choice for a cheesesteak for a variety of reasons. One, it’s a really tasty cut of beef, so you’ll definitely be able to taste the meat.