What Is Philly Cheesesteak Meat? Unveiling the Truth Behind the Classic Filling
Philly cheesesteak meat is typically thinly sliced ribeye or top round steak, cooked quickly on a griddle and chopped or broken apart for easy incorporation into the sandwich. It is often seasoned simply with salt and pepper, letting the beef’s natural flavor shine.
A Brief History and Context of the Iconic Sandwich
The Philly cheesesteak is more than just a sandwich; it’s a cultural icon, deeply rooted in the history of Philadelphia. Born in the 1930s at Pat’s King of Steaks, the original iteration didn’t even include cheese! The meat was the star, and its quality and preparation have remained central to the sandwich’s appeal ever since. Today, countless variations exist, but the fundamental elements – the roll, the meat, and the cheese (and onions, if you’re so inclined) – remain the cornerstones.
The Preferred Cuts: Ribeye vs. Top Round
While variations exist, the two most common cuts of beef used for Philly cheesesteaks are ribeye and top round.
- Ribeye: Considered by many to be the gold standard, ribeye boasts rich marbling, resulting in a tender and flavorful cheesesteak. The higher fat content renders beautifully on the griddle, creating a satisfyingly decadent experience. However, ribeye is also the more expensive option.
- Top Round: A leaner cut, top round offers a more economical alternative without sacrificing flavor. When sliced thinly and cooked correctly, it can be surprisingly tender. Some prefer its slightly chewier texture and less intense fat content.
The table below summarizes the key differences:
| Feature | Ribeye | Top Round |
|---|---|---|
| Fat Content | High | Low |
| Tenderness | Very Tender | Tender (when sliced thinly) |
| Flavor | Rich, Beefy | Beefy |
| Price | Higher | Lower |
| Commonality | Premium Cheesesteaks | More common in everyday cheesesteaks |
The Thin Slicing Technique: Key to Success
The thinness of the meat is paramount. Whether using ribeye or top round, the slices should be paper-thin, ideally no more than 1/8 inch thick. This allows the meat to cook quickly and evenly on the griddle and ensures that it’s easy to bite through in the finished sandwich. Many cheesesteak shops use a commercial meat slicer to achieve this level of precision. Home cooks can partially freeze the meat to make it easier to slice thinly with a sharp knife.
Cooking the Meat: The Griddle is King
The griddle is the traditional and preferred cooking surface for Philly cheesesteak meat. A flat, heated surface allows for even cooking and browning. The meat is typically cooked at medium-high heat, and it’s important not to overcrowd the griddle. This ensures that the meat sears properly instead of steaming. As the meat cooks, it’s often chopped or broken apart with spatulas, creating smaller, more manageable pieces for the sandwich.
Seasoning and Flavor Enhancements: Simplicity Reigns
While elaborate marinades are unnecessary, proper seasoning is crucial. Salt and pepper are the cornerstones of cheesesteak flavor. Some cooks add a touch of garlic powder or onion powder, but the goal is to enhance, not mask, the natural flavor of the beef. Adding a small amount of oil or beef tallow to the griddle during cooking can also contribute to richness and flavor.
Potential Pitfalls to Avoid
- Overcrowding the Griddle: This lowers the griddle temperature and leads to steaming instead of searing.
- Using Too Much Oil: The meat should be cooked in a thin layer of oil or beef tallow, not deep-fried.
- Overcooking the Meat: Overcooked meat becomes tough and dry.
- Neglecting Seasoning: Even a little salt and pepper can make a big difference.
- Thick Meat Slices: Using meat that is too thick will result in tough and chewy meat. The key is thin slices.
Frequently Asked Questions (FAQs)
What’s the difference between a Philly cheesesteak and a hoagie?
A Philly cheesesteak specifically contains thinly sliced beef, melted cheese (usually provolone, American, or Cheez Whiz), and optionally, onions. A hoagie is a broader category of sandwich typically filled with cold cuts, cheese, lettuce, tomato, and other toppings.
Can I use ground beef for a Philly cheesesteak?
While some variations might exist, ground beef is not traditionally used in a Philly cheesesteak. The defining characteristic is the thinly sliced steak, which provides a unique texture and flavor.
What kind of cheese is traditionally used on a Philly cheesesteak?
The most common cheese choices are provolone, American, and Cheez Whiz. Provolone offers a mild and slightly tangy flavor, American melts beautifully, and Cheez Whiz is a distinctly Philadelphian choice for its creamy, processed flavor.
Do I need to use a griddle to cook the meat?
While a griddle is the ideal cooking surface, you can use a large skillet or frying pan as a substitute. Ensure that the pan is hot enough to sear the meat properly.
How do I slice the meat thinly enough without a meat slicer?
Partially freeze the meat for about an hour before slicing. This will firm it up and make it easier to slice thinly with a sharp knife. Use a slicing motion, keeping the knife at a consistent angle.
Is it better to use ribeye or top round for a Philly cheesesteak?
Ribeye is generally considered the superior choice due to its higher fat content and richer flavor. However, top round is a perfectly acceptable and more economical option. The choice depends on your budget and personal preferences.
Can I use pre-sliced steak for my cheesesteak?
Yes, pre-sliced steak (sometimes labeled “shaved steak”) is a convenient option. Ensure that the slices are thin enough for proper cooking.
What seasonings besides salt and pepper can I use?
A small amount of garlic powder or onion powder can enhance the flavor. Some people also add a pinch of dried oregano or thyme. Avoid overpowering the natural beef flavor.
How do I prevent the meat from drying out?
Avoid overcooking the meat. Cook it quickly over medium-high heat until it’s just browned. Adding a little bit of beef tallow to the griddle can also help retain moisture.
What should I do if I overcrowd the griddle?
If you overcrowd the griddle, remove some of the meat and cook it in batches. Overcrowding leads to steaming, which will result in less browning and a less flavorful product.
Should I chop the meat before or after cooking it?
Most cooks chop the meat during the cooking process using spatulas. This helps break it apart into smaller pieces and distribute the flavor evenly.
Can I marinate the meat before cooking it?
While not traditional, you can marinate the meat. However, avoid overly complex or strong marinades that will mask the natural beef flavor. A simple marinade of olive oil, Worcestershire sauce, and garlic powder can add a subtle depth of flavor. However, for the purest Philly experience, stick to salt and pepper.