The Philly cheesesteak is an iconic sandwich originally from Philadelphia, Pennsylvania. It traditionally consists of thinly sliced ribeye or top round steak that is griddled and placed into a long roll or bun along with melted cheese. While the ribeye or top round cuts are classic for cheesesteaks, there are several other cuts of beef that can work well and provide a bit of variety.
Top Sirloin
Top sirloin is one of the more common alternative cuts used for Philly cheesesteaks. It comes from the hip/rear end of the cow. Top sirloin contains a good amount of marbling which provides flavor and tenderness when cooked quickly over high heat. It may not be quite as tender as ribeye, but still works well sliced thin and grilled for a cheesesteak.
Advantages of Top Sirloin
- More affordable than ribeye
- Readily available
- Has good beefy flavor
- Relatively lean
Disadvantages of Top Sirloin
- Not as tender as ribeye
- Can become dry if overcooked
- May lack the rich taste of ribeye
Flap Meat
Flap meat comes from the bottom sirloin flap of the cow near the flank. It is a thin, flat cut that is flavorful and relatively affordable. When sliced thinly across the grain and cooked quickly on a hot griddle or grill, flap meat can mimic the texture of ribeye in a cheesesteak. Make sure not to overcook it or it can become tough.
Advantages of Flap Meat
- Inexpensive option
- Has good beefy, robust flavor
- Thin slices mimic shredded ribeye well
Disadvantages of Flap Meat
- Prone to drying out if cooked too long
- May need to trim excess fat and sinew
- Not as widely available as other cuts
Skirt Steak
Skirt steak is a long, thin cut that comes from the diaphragm muscles of the cow. When sliced across the grain, skirt steak can mimic shredded steak nicely. It has outstanding beefy flavor and gets succulent and juicy when cooked quickly at high heat. Just don’t cook it past medium or it will toughen.
Advantages of Skirt Steak
- Inexpensive cut
- Very flavorful beef taste
- Gets tender when sliced thinly and cooked fast
Disadvantages of Skirt Steak
- Can toughen easily if overcooked
- Needs to be sliced very thinly
- Contains a membrane that needs removal
Flank Steak
Flank steak comes from the bottom abdominal area of the cow. It has outstanding beefy flavor but can be a bit chewy if not sliced properly. Cut the steak across the grain as thin as possible. Cook quickly over high heat just until medium rare to medium. Flank steak will get tough and stringy if overcooked.
Advantages of Flank Steak
- Inexpensive option
- Rich, beefy flavor
- Can mimic shredded texture when sliced thinly
Disadvantages of Flank Steak
- Prone to toughness if overcooked
- Needs very thin slicing
- Can be a bit chewy
Brisket
Brisket is another affordable cut that works for cheesesteaks when handled properly. The key is to only use the flat half of the brisket and to slice it across the grain as thin as possible. Cook the brisket slices quickly over high heat just until browned and warmed through. Brisket has great beefy flavor and can mimic shredded steak well.
Advantages of Brisket
- Inexpensive cut
- Great beefy flavor
- Shredded texture when sliced thinly
Disadvantages of Brisket
- Point half too fatty for cheesesteaks
- Prone to drying out if overcooked
- Needs very thin slicing
Chuck Steak
Chuck steak comes from the shoulder region and needs to be handled carefully for cheesesteaks. Cut it thinly across the grain before cooking quickly over high heat. Do not overcook chuck steak or it can become tough and chewy. The advantage is the inexpensive price and full beef flavor.
Advantages of Chuck Steak
- Very affordable cost
- Good beefy flavor
Disadvantages of Chuck Steak
- Prone to drying out
- Can easily become tough
- Contains more connective tissue
Tri-Tip
Tri-tip is a small triangular cut from the bottom sirloin prized for its flavor. When sliced thinly across the grain, tri-tip can work nicely for cheesesteaks as it cooks quickly over high heat. Don’t cook it past medium or it loses tenderness. The only downside is the small size of the cut.
Advantages of Tri-Tip
- Deep beefy flavor
- Tender and juicy when sliced thinly
Disadvantages of Tri-Tip
- Small size requires multiple cuts
- Can easily be overcooked
- More expensive than other options
Top Round
Top round comes from the back leg of the cow. When sliced thinly across the grain, it produces shreds that work well in a cheesesteak. Top round needs to be cooked quickly over high heat and not beyond medium doneness. The advantage is a good meaty flavor at an affordable price.
Advantages of Top Round
- Cost effective option
- Good beefy flavor
- Shreddable texture
Disadvantages of Top Round
- Can dry out if overcooked
- Not as tender as ribeye
- May lack richness of other cuts
Eye of Round
Eye of round comes from the back leg near the top round. It is very lean and needs to be sliced paper thin across the grain before cooking over high heat. Cook it quickly just until browned while still pink inside to avoid toughness. The advantage is the inexpensive price per pound.
Advantages of Eye of Round
- Budget friendly cost
- Lean cut
Disadvantages of Eye of Round
- Prone to drying out
- Can become tough if overcooked
- Lacks richness of other cuts
Bottom Round
Bottom round comes from the back leg below the top round. It needs to be sliced very thinly against the grain to mimic shredded steak texture. Cook it quickly over high heat just until browned but still pink inside. Bottom round has good beefy flavor at a low cost per pound.
Advantages of Bottom Round
- Budget friendly price
- Good beefy flavor
Disadvantages of Bottom Round
- Can easily dry out
- Prone to toughness if overcooked
- Not as succulent as other cuts
Shoulder Steak
Shoulder steak comes from the chuck region near the neck. It contains a lot of connective tissue but can work for cheesesteaks if sliced thinly and cooked quickly. Don’t cook shoulder steak past medium and slice across the grain for the best texture. It has nice beefiness at a lower cost.
Advantages of Shoulder Steak
- Inexpensive per pound
- Good beefy flavor when cooked right
Disadvantages of Shoulder Steak
- High connective tissue content
- Prone to toughness if overcooked
- Not as tender as other cuts
Comparison of Different Cuts for Cheesesteaks
Here is a comparison of the characteristics of the various beef cuts when used for Philly cheesesteaks:
| Cut | Flavor | Tenderness | Ease of Slicing | Cost |
|---|---|---|---|---|
| Ribeye | Very rich | Very tender | Easy | Expensive |
| Top Sirloin | Beefy | Moderately tender | Easy | Moderate |
| Flap Meat | Robust | Moderately tender | Easy-moderate | Inexpensive |
| Skirt Steak | Very beefy | Moderately tender | Moderate | Inexpensive |
| Flank Steak | Beefy | Moderately tender | Difficult | Inexpensive |
| Brisket | Very beefy | Moderately tender | Difficult | Inexpensive |
| Chuck Steak | Good | Moderately tender | Difficult | Very inexpensive |
| Tri-Tip | Very beefy | Tender | Moderate | Moderate |
| Top Round | Beefy | Moderately tender | Difficult | Inexpensive |
| Eye Round | Good | Moderately tender | Very difficult | Very inexpensive |
| Bottom Round | Beefy | Moderately tender | Very difficult | Very inexpensive |
| Shoulder Steak | Good | Moderately tender | Difficult | Inexpensive |
Conclusion
While ribeye is the classic choice for Philly cheesesteaks, there are many other affordable beef cuts that can work well when handled properly. Cuts like top sirloin, flap meat, skirt steak, and brisket all have robust beefy flavor and can mimic the shredded texture of ribeye when sliced thinly against the grain and cooked quickly over high heat. The keys are slicing across the grain, cooking over high heat, and not overcooking past medium doneness. With the right preparation, you can enjoy delicious cheesesteaks using these alternative cuts while saving money over the traditional ribeye.