Can Any Cut of Steak Make a Delicious Philly Cheesesteak?

Philly cheesesteaks are a beloved classic in Philadelphia, and while many believe a specific cut of steak is essential, the reality is more flexible than you might think. The key to making a truly delicious Philly cheesesteak lies in selecting the right cut, slicing it thin, and using quality bread and toppings. Let's explore the details of making the perfect Philly cheesesteak without being too strict about the specific cut of steak.

Recommended Cuts for Philly Cheesesteak

While there is no one-size-fits-all cut of steak for a Philly cheesesteak, certain varieties are more commonly recommended due to their tenderness and flavor. Here are a few options:

Ribeye: Known for its generous marbling, ribeye is both juicy and flavorful. It is a popular choice for cheesesteaks due to its rich taste and tenderness. Top Round: This lean cut still works well when sliced thinly against the grain. Despite its leanness, it maintains a good balance of flavor and tenderness. Flank Steak: While it can be tougher, flank steak becomes tender when sliced paper-thin. Proper slicing technique is crucial for success with this cut.

Choose any of these cuts, and you'll likely achieve a satisfying result. Proper slicing, particularly against the grain, is essential for maximum tenderness and even cooking.

Importance of Slicing Technique

No matter which cut of steak you choose, the slicing technique is paramount. Regardless of whether you opt for ribeye, top round, or flank steak, make sure to slice the meat thinly and against the grain. This technique ensures that the steak cooks evenly and stays tender when flipped and cooked on the grill or flat surface.

Why You Don't Have to Stick to a Specific Cut

While there are specific cuts that are popular and work well, you can use any tender cut of beef, including:

NY Strip: Often used in many areas, NY Strip is a good choice due to its balance of flavor and tenderness. Fillet: For those who prefer the leanest cut, filet mignon can be used, though it may require more seasoning to enhance its flavor. Ribeye: A rich, fatty cut that can add depth to your cheese steak but may require careful preparation to prevent it from being overwhelming.

Tricking the palate, even with tougher cuts, can still result in a delicious sandwich. For instance, chuck or eye round can be a good choice if you prefer a tougher texture. However, these cuts may require careful slicing to be edible. Done right, these cuts can result in a Chicago-style beef sandwich, which is still a variant cherished by many cheesesteak enthusiasts.

Correcting Common Myths and Troubles

It's important to note that using frozen steak slices or marinated tougher cuts can still yield a tasty cheesesteak, as long as the bread and toppings are of high quality. The seasoning, choice of cheese, and the type of bread can significantly affect the final taste.

Some cuts, like sirloin or flank steak, might require more careful handling to ensure they remain bite-sized and do not become too chewy. Poor-quality cuts of steak, like those labeled as sirloins, can make your sandwich less appealing. Always aim for a cut that is tender and has good marbling, or marinade tough cuts to tenderize them.

Avoiding Unorthodox Ingredients and Cooked Sandwiches

Lastly, remember to avoid using pre-cooked or microwaveable steak products. Any form of steak umm (or its similar imitations) is definitely a no-no. Traditional Philly cheesesteaks are made with fresh, crisp steak slices. Cooked retrospectively can make you lose the original texture and flavor.

As for the bread, the choice of bread is just as important as the steak. A soft, fresh, and slightly charred hoagie roll or a torpedo roll is essential. The bread should have enough flavor but not be overwhelming. Using the right type of bread ensures that the steak stays moist and comfortable in the sandwich.

Conclusion

While the choice of steak can influence the taste and texture of your Philly cheesesteak, it is not the only factor. Slicing the steak thinly against the grain, using high-quality ingredients, and selecting the right type of bread are crucial steps. Keep in mind that with the right preparation and seasoning, you don't necessarily need to stick to a specific cut of steak. Any tender cut of beef can work, and the best choice often comes down to personal preference and quality.