The Philly cheesesteak, a iconic sandwich from the City of Brotherly Love, is a masterpiece of simplicity, made with just a few key ingredients - a crisp roll, thinly sliced steak, sautéed onions, and a drizzle of cheese. But one question lingers: What is the best steak for a Philly cheesesteak?
To create the perfect Philly, you need a steak that's flavorful, tender, and slices thin - ready to melt in your mouth with a mix of onions and cheese. But which cut makes the best cheesesteak? Let's delve into the world of beef to find out.
The Ideal Steak Cuts for a Philly Cheesesteak
The dream cheesesteak steak should be lean, affordable, and readily available. Here are two key contenders that tick all the boxes:
Ribeye
Known for its rich marbling and intense flavor, ribeye is the king of steaks. When sliced thin, its luscious fat renders out, creating a flavorful, tender cheesesteak. Use a boneless ribeye, slice it thin against the grain, and you've got a Philly worthy of its namesake city.
However, ribeye's premium price and high fat content can make it an indulgent choice. If you're looking for a more economical option, consider the following:
Flank Steak
Flank steak is a lean, flavorful, and affordable option. It's often used in cheesesteaks due to its tenderness and ability to take on marinades. The key? Slice it thin, after cooking, against the grain to break down tough fibers and create a tender, juicy Philly.
To enhance flank steak's flavor, consider marinating it before cooking. A simple mix of soy sauce, garlic, and olive oil can infuse it with extra depth and keep it moist during cooking.
The Science Behind the Slice
The way you slice your steak greatly impacts your cheesesteak's texture and flavor.
Slicing Against the Grain
For the most tender cheesesteak, slice your steak thin against the grain. This helps to break down tough muscle fibers, making the meat more tender and easier to chew. The result? A Philly that melts in your mouth.
Pro tip: After cooking, let your steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, keeping your cheesesteak moist and flavorful.
Thin Slices, Please
Thinly slicing your steak also increases its surface area, allowing it to cook faster and distribute heat evenly. This helps to prevent overcooking and ensures that every bite of your cheesesteak is cooked to perfection.
To achieve perfect thin slices, freeze your steak for about 30 minutes before slicing. This firming up the meat, making it easier to cut and resulting in more uniform slices.
So, there you have it - the science behind the steak, and why ribeye and flank are top contenders for the best Philly cheesesteak. Whether you choose a melt-in-your-mouth ribeye for a special treat or an affordable, flavor-packed flank steak for a weeknight dinner, you're sure to create a Philly cheesesteak that'll make you proud. Now, get slicing and enjoy!