What Meat Is Used for Cheesesteak? The Definitive Guide
The classic Philadelphia cheesesteak typically uses thinly sliced ribeye, although other cuts like top round or sirloin are also used. The key to a great cheesesteak is thin slicing and proper cooking technique.
The Anatomy of a Cheesesteak
The cheesesteak, a culinary icon of Philadelphia, is more than just a sandwich; it’s an experience. The interplay of savory meat, melted cheese, and a perfectly textured roll creates a symphony of flavors and textures. Understanding the meat’s role is crucial to appreciating the dish.
The Ribeye Standard
Ribeye is generally considered the gold standard for cheesesteak meat. Its inherent marbling provides a rich, succulent flavor that elevates the entire sandwich. The higher fat content also helps to keep the meat moist and tender during cooking.
Alternative Cuts: Top Round and Sirloin
While ribeye is preferred, top round and sirloin offer leaner alternatives. These cuts require more careful preparation and cooking to prevent them from becoming dry. Often, butchers will pre-slice these meats and sometimes add a bit of fat back to improve the flavor and moisture. They also offer a more cost-effective option.
The Importance of Thin Slicing
Regardless of the cut, thin slicing is paramount. Thinly sliced meat cooks quickly and evenly, allowing it to caramelize and develop a delicious crust while remaining tender. It also ensures that the meat is easy to eat and doesn’t overwhelm the other ingredients. The ideal thickness is approximately 1/8 inch.
Cooking Techniques for Cheesesteak Perfection
The traditional method involves cooking the meat on a flat-top griddle. The meat is typically chopped with spatulas as it cooks, further breaking it down and creating a more even distribution of flavors. Seasoning is generally kept simple, with salt, pepper, and sometimes garlic powder. Some cooks add a bit of oil to the griddle to prevent sticking.
Cheese Options: Beyond the Whiz
While Cheez Whiz is often considered the quintessential cheesesteak cheese, provolone and American cheese are also popular choices. Provolone offers a sharper, more pronounced flavor, while American cheese provides a creamy, mild melt. The cheese is added to the meat on the griddle, allowing it to melt into the crevices and create a cohesive, cheesy experience.
The Roll’s Role
A sturdy yet soft roll is essential to holding the cheesesteak together. A hoagie roll or a similar Italian-style roll is typically used. The roll should be able to withstand the weight and moisture of the meat and cheese without becoming soggy.
Putting It All Together
The cheesesteak assembly is a delicate art. The cooked meat and melted cheese are scooped onto the roll, creating a generous and satisfying portion. Onions, peppers, and mushrooms are common additions, cooked alongside the meat. Finally, the sandwich is cut in half, ready to be devoured.
Comparing Meat Options: A Quick Guide
| Meat Cut | Flavor | Tenderness | Fat Content | Cost |
|---|---|---|---|---|
| Ribeye | Rich, Beefy | Very Tender | High | Higher |
| Top Round | Mild | Less Tender | Low | Moderate |
| Sirloin | Beefy | Moderately Tender | Moderate | Moderate |
Frequently Asked Questions (FAQs)
What is the most authentic meat to use for a Philadelphia cheesesteak?
Traditionally, ribeye is considered the most authentic meat. However, personal preferences vary, and many cheesesteak shops use a blend of different cuts. Ultimately, the quality of the meat and the cooking technique are more important than the specific cut.
Can I use ground beef for a cheesesteak?
While not traditional, ground beef can be used as a substitute. However, it will not have the same texture or flavor as thinly sliced steak. If using ground beef, choose a lean blend to avoid excessive greasiness.
What are the best seasonings for cheesesteak meat?
Simplicity is key. Salt, pepper, and garlic powder are the most common seasonings. Some cooks also add a pinch of onion powder or paprika. Avoid overpowering the meat with too many spices.
How do I thinly slice the meat at home?
The easiest way to thinly slice meat is with a meat slicer. However, you can also achieve good results by partially freezing the meat for about 30 minutes to firm it up, then using a sharp knife to slice it as thinly as possible. Ask your butcher to do it for you if possible!
Should I chop the meat while it’s cooking?
Yes, chopping the meat with spatulas while it’s cooking is a crucial step in creating a traditional cheesesteak. This breaks down the meat and allows it to caramelize evenly.
What kind of onions should I use?
Yellow onions are the most commonly used type of onion for cheesesteaks. They offer a balanced sweetness and savory flavor that complements the meat and cheese.
Is Cheez Whiz the only cheese option?
No, while Cheez Whiz is popular, provolone and American cheese are also excellent choices. Each cheese offers a unique flavor profile that can enhance the cheesesteak experience. Some shops even offer combinations!
Can I use a different type of bread for the roll?
While a hoagie roll is traditional, any sturdy, slightly crusty roll will work. Avoid soft, squishy bread that will become soggy.
What other toppings can I add to my cheesesteak?
Beyond onions, peppers, and mushrooms, you can also add hot peppers, pickles, or even pizza sauce to your cheesesteak. Experiment to find your perfect combination.
Can I make a vegetarian cheesesteak?
Yes, vegetarian cheesesteaks are becoming increasingly popular. They typically use seitan, mushrooms, or other plant-based protein as a substitute for the meat.
How should I store leftover cheesesteak?
Wrap leftover cheesesteak tightly in foil or plastic wrap and refrigerate it promptly. It will keep for 3-4 days. Reheat it in the oven or on the griddle for the best results.
What is the origin of the Philadelphia cheesesteak?
The cheesesteak was invented in the 1930s by Pat Olivieri, a hot dog vendor in Philadelphia. He originally served steak sandwiches without cheese, and cheese was added later at the request of a customer.