Which Cut of Beef Should I Use?
The preferred steak for Philly Cheesesteak sandwiches is ribeye. It boasts excellent marbling and tenderness when cooked. Another suitable cut, providing fantastic results, is flank steak, which is lean but tender when sliced against the grain. If using flank steak, you’ll require a bit more oil on your cooking surface.
The Best Cheese for Philly Cheesesteak:
The most favored cheese is mild provolone. We’ve experimented with various provolone brands and found that the only one we didn’t relish was “aged” provolone from Costco, as its flavor was overpowering. Another popular option is white American cheese. Although some Philadelphia eateries incorporate Velveeta-like cheese, we find provolone to be the superior choice.
Pro-Tips for Thinly Slicing Beef:
The key to an exceptional cheesesteak is thinly sliced beef. To make slicing easier, freeze your steak for 30-40 minutes (40 minutes for thicker steak, 30 minutes for thinner steak). Remove any excess fat and silver skin, if present, then use a sharp knife to cut thin slices against the grain.
Time-Saving Tip: If you plan ahead, ask your butcher to slice your beef super thin. They can place the steak in the freezer while you shop to achieve those paper-thin slices.
