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Philly steak meat

JohnE O Jan 30, 2009 05:30 AM

I grew up near Philly and never realized how good the steak sammiches were until I left. While I know how to make them, I never bothered to ask exactly what type of meat is used. Does anybody know the specific nomenclature for the meat in a real Philly steak sandwich?

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  1. Den RE: JohnE O Jan 30, 2009 05:50 AM

    From someone born, raised and living in Philly, normally it's chip steak for a cheesesteaks.

    1 Reply
    1. re: Den
      Davwud RE: Den Jan 30, 2009 05:55 AM

      Is that the same as round steak or eye of the round??

      DT

    2. i
      iamafoodie RE: JohnE O Jan 30, 2009 05:55 AM

      Some use a shaved well-trimmed rib eye. At home, put the meat in the freezer for an hour before slicing as thin as possible. It cooks in a minute.

      1. RichieT RE: JohnE O Jan 30, 2009 06:35 AM

        If you want to make them at home and don't feel like preparing the meat yourself, you can buy a pretty good quality frozen shaved steak called "Steak-ums" . Naturally, preparing the meat yourself is better, but it's an awful lot of work. Once you add your fried onion & cheese whiz..(and I like pizza sauce too)..It will be pretty much a draw as far as the meat is concerned.

        1. JohnE O RE: JohnE O Jan 30, 2009 08:39 AM

          The problem with chip steak is that they're cut too thick and it's difficult to break them up via the 2 spatula method. Steak-Umms are to steak sandwiches like McNuggets are to chicken. I had tried rib eye but it's too expensive for what should be a cheap-eats meal. I had a small round tip roast the other night (roasted, not in sandwich form) and I'm thinking that might be the way to go.

          1 Reply
          1. re: JohnE O
            l
            Lisbet RE: JohnE O Feb 9, 2009 11:30 PM

            If you want to duplicate a "genuine" So. Philly Cheesesteak...*don't skimp on quality*. I would never use a product like "Steak-Umms" from the freezer section of the super market. That product is inferior to the meats used at those two famous Philadelphia places that specialize in cheesesteaks. Steak-Umms would just not taste the same. Use top of the round or ribeye. Tell the butcher what you want to use the meat for and he will give you the proper cut and slice it as thinly as you like. I find that 3/4 pound is more than enough for 2 people with even some left over.

            Go to an Italian food market with an Italian butcher!

            http://greensboring.com/viewtopic.php...

          2. chowser RE: JohnE O Jan 30, 2009 09:18 AM

            If you live near a Trader Joe's, they have a philly cheesesteak mix (rib eye and I think skirt steak), finely sliced. It's quick and easy, and good.

            1. mschow RE: JohnE O Jan 30, 2009 11:56 AM

              The better Philly area cheesesteak places use thinly sliced rib eye. The OP was correct about freezing the steak a while before attempting the slicing. A tip for you is to check out an Asian Market if you have one near you. For example H Mart sells thinly sliced rib eye in their fresh meat section. Plus, it's usually pretty inexpensive at the Asian markets.

              1. JohnE O RE: JohnE O Feb 9, 2009 02:15 PM

                I found some tri-tip that I partially froze, cut thin and then fried up on a griddle, chopping it into bite size pieces. To my mind, that's exactly the right cut. Not too expensive, good flavor and texture. I just didn't think my kids would finish the entire sandwich, so I'm still hungry.

                1. ipsedixit RE: JohnE O Feb 9, 2009 09:14 PM

                  Rib Eye, or sometimes top round.

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