Perfect Cheesesteak Meat Guide
The key to a perfect cheesesteak is choosing the right cut of meat. This guide explores the best options, preparation methods, and cooking tips to achieve the juiciest and most flavorful cheesesteak.
Equipment
- Sharp Knife
- Griddle or Cast Iron Pan
Ingredients
Best Meats for Cheesesteak
- 1 lb ribeye steak thinly sliced, best choice for cheesesteak
- 1 lb sirloin steak leaner but flavorful alternative
- 1 lb flank steak cheaper option but requires thin slicing and good seasoning
- 1 lb skirt steak bold flavor but slightly tougher
Additional Ingredients for Cooking
- 1 tbsp vegetable oil for cooking the meat
- 1 tbsp butter for added flavor
- salt and pepper to taste
Instructions
- For easy slicing, place the steak in the freezer for 20 minutes before cutting.
- Using a sharp knife, slice the meat as thinly as possible against the grain.
- Heat a griddle or cast iron pan over medium-high heat. Add the vegetable oil.
- Cook the sliced meat in batches, seasoning with salt and pepper. Use a spatula to break up the meat as it browns.
- If using, melt butter over the meat for extra juiciness.
- Remove from heat and use immediately in cheesesteaks or other sandwiches.
Notes
For the most authentic cheesesteak, ribeye is the best choice due to its marbling and flavor. However, sirloin and flank steak work well as budget-friendly alternatives.