What Kind of Beef Should You Use for an Authentic Philly Cheesesteak?

The Philly cheesesteak is an iconic sandwich that originated in Philadelphia, Pennsylvania. This delicious sandwich features thinly sliced beef that is griddled and stuffed into a long hoagie roll alongside melted cheese. While cheesesteaks have become popular all across America there is still some debate about what cut of beef makes for the most authentic sandwich. Let’s take a look at the key considerations for choosing the ideal beef for your Philly cheesesteak.

A Brief History of the Philly Cheesesteak

Before diving into meat selections, it helps to understand the origins of the Philly cheesesteak. This sandwich was invented in the early 1930s by hot dog vendor Pat Olivieri. One day, Olivieri decided to make himself a quick lunch using thinly sliced ribeye from a local butcher shop. He tossed the sliced beef on his hot dog grill and topped it with onions and melted cheese. A taxi driver smelled the savory aromas and asked for one to try. After chomping down on the impromptu sandwich, the taxi driver suggested Olivieri quit selling hot dogs and instead focus on these tasty “cheesesteak” sandwiches.

And so the Philly cheesesteak was born! Olivieri teamed up with Harry Olivieri to open up Pat’s King of Steaks in 1930 as the first cheesesteak shop. Its popularity boomed and soon competitors like Geno’s Steaks opened up. Today, Pat’s and Geno’s remain the most famous cheesesteak joints in Philly, serving up nearly 2,000 sandwiches per day between the two restaurants!

Why Ribeye Reigns Supreme for Authentic Cheesesteaks

Given its origins an authentic Philly cheesesteak is made with thin slices of ribeye steak. The ribeye cut comes from the rib section of a steer or heifer. It contains a high proportion of marbled fat which keeps the meat tender and adds tons of beefy flavor. When sliced thinly and cooked quickly over high heat, the ribeye offers the perfect melt-in-your-mouth texture.

Ribeye contains more internal marbling than many other cuts like sirloin or round steak. This marbling bastes the meat in its own juices while cooking so even well-done steaks remain tender. The natural fat also carries the robust, beefy flavor that makes ribeye a prime cut. Simply put, ribeye has the ideal marbling, tenderness, and taste to make it the traditional and best choice for cheesesteak perfection.

Ribeye’s Melt-in-Your-Mouth Magic

Beyond boasting incredible flavor, ribeye contains a high proportion of fat soluble myoglobin proteins. This is what gives beef its red color. The abundant marbling of ribeye allows the myoglobin to stay spread throughout the meat rather than leaching out during cooking. This helps the beef maintain a juicy, red color even when cooked well-done.

Ribeye also contains less connective tissue than other cuts like chuck or round. Connective tissues can toughen up meat and turn chewy when cooked. Ribeye’s lack of connective tissue is why it can be cooked quickly over high heat yet still deliver a melt-in-your-mouth bite bursting with juice.

Going Against the Grain with Other Cuts

While ribeye may be the traditional choice, some chefs and home cooks buck tradition and use different cuts of beef. Other common choices include:

• Top round – This is an affordable cut from the rear leg that can be thinly sliced. It has good beefy flavor but contains less fat than ribeye.

• Top sirloin – Coming from the hip region, top sirloin offers a balance of tenderness and flavor. It still contains some marbling to keep it moist.

• Flank steak – Flank steak comes from the abdominal muscles and has tons of beefy flavor. But it can toughen up quickly if overcooked

• Skirt steak – This thin cut comes from the plate region. It boasts immense flavor but lacks fat, so needs fast cooking.

• Brisket – Brisket has extra fat to keep it moist during low-and-slow cooking. But for cheesesteaks, it requires extra trimming.

• Chuck roast – Chuck comes from the shoulder region and delivers great flavor. But it can be a bit chewy due to immense connective tissues.

While these cuts can work, they all lack the magical blend of tenderness and fat that makes ribeye the perfect pick. To mimic ribeye’s melt-in-your-mouth texture, choose cuts with adequate marbling like sirloin or top round. Avoid overcooking leaner cuts like skirt or flank steak to prevent a tough, chewy sandwich.

Getting the Best Ribeye for Cheesesteaks

If using ribeye, look for high-quality beef graded “USDA Prime” or “USDA Choice” with ample marbling. Here are some tips for picking the best ribeye:

• Seek out dry-aged – Dry-aged ribeye has an intensified beefy flavor from the aging process.

• Check the marbling – Look for white fat veins spread evenly throughout the red meat.

• Get thick cuts – Around 1-inch thick allows you to slice it super thin yourself.

• Confirm it’s fresh – The meat should have a bright red color without any brown spots.

• Buy wisely – Splurge on quality meat since it’s the star of the sandwich.

With the ideal cut of ribeye, you’re ready to slice, griddle, and build the perfect Philly cheesesteak. Use a sharp knife to slice the ribeye across the grain into thin 1/8-inch strips. Be sure to cook the meat quickly over high heat to achieve a sear while keeping it rare inside. Pile the beef high on a soft hoagie roll and let the cheese get all melty and gooey. Now you can enjoy a mouthwatering sandwich just like the original Philly cheesesteaks!

Key Takeaways on Beef for the Best Cheesesteaks

While other cuts of beef can work, true Philly cheesesteak purists will tell you that ribeye is unmatched. To recap, here’s why ribeye reigns supreme:

• Ribeye contains heavy marbling that keeps it tender and juicy when cooked quickly over high heat.

• The abundant fat bastes the meat from the inside out for unbeatable flavor.

• Ribeye has less connective tissue so never turns chewy or tough.

• The high myoglobin content allows it to stay reddish-pink even when cooked through.

• Dry-aged ribeye offers the pinnacle of flavor for the perfect cheesesteak.

For cheesesteak perfection, accept no substitutes – ribeye is the real deal. Use high-quality well-marbled ribeye, slice it thin, griddle it fast, and pile it high for an authentic cheesesteak that would make Philly proud. All you need is the right bread, cheese, and toppings to complete this iconic sandwich.