Philly Steak Meat

Not sure if this is the right area to post this, but here goes.
What is the best meat to use when making Philly Cheesesteaks at home?
Tara

quote:

Originally posted by roossy90

Not sure if this is the right area to post this, but here goes.
What is the best meat to use when making Philly Cheesesteaks at home?
Tara

As I understand it, they use thinly-sliced ribeye steak. I believe I'd use eye of the round. Partially freeze it to make it easier to slice, then run it through a slicer.

To make it properly, Mr. Hoffman hit it on the nose.. Ribeye all the way!!
Around here though, they use roast beef and pawn it off as a Philly..

Sounds good to me, Thanks!

I use a cut called flap can be used for steak tips also. Somewhat cheaper than rib eye. Chow and Happy New Year Jim

Thin, thin, thinnly sliced ribeye, approx 1/2 pound uncooked per sandwich. Palombo's in Cinnaminson N.J. used to have the meat sliced into a large box then frozen, the resulting cube of meat was placed on the griddle and turned to scrape off the cooked part.

In most Philly area delis and butcher shops (not supermarkets) they sell "Chip Steak" which is actually thinly sliced and semi-frozen (when sliced) Eye of Round. In fact you could tell it was freshly sliced because it should still be somewhat frozen when purchased. When I moved 120 miles west, "Chip Steak" became a 1/4" sliced steak. Tasty, but not for a Philly steak sandwich.