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What kind of beef is used for a Steak & Cheese Sub?

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Sadly, we have moved to Port St Lucie, Florida and there are many, many food favorites that we can not get here. Steak & Cheese Subs just being one of them.

Believe it or not, they use roast beef..as in cold deli sliced roast beef that they heat!! The one time I did seem to find a place that didn't use the roast beef, the sub was horrible...inedible.

Oh, there was another place that did use beef, quality raw beef that was then cooked on a grill. But they used shaved Rib Eye Steak..as much as I love Rib Eye.. not for a Steak and Cheese sub.

If it matters, we used to live in Revere and used to get our Steak and Cheese subs from Dimino's.

Since i don't think we will ever find a place that makes them the right way, I would like to make them at home.

It is bad enough we will never ever have Chinese food again..took 2 years to locate steak tips at the market..can't get a proper hot dog roll, either.
Anyway, am hoping someone can help us... maybe someone who has worked in or owned a sub shop in the Boston area.


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  1. Usually brisket cooked low and slow then sliced thin and chopped.

    1. What r u smokin'? Brisket!!

      I'm hoping to get some good, authentic info, here

      1. When I make it at home I get a chuck roast, partially frozen, and shave very thin strips with a knife, kosher salt & pepper liberally, then cook it on a griddle or large hot frying pan. Pair with sauteed mushrooms & onions if you wish. For steak & cheese I like American but I'm not looking for gourmet anything. I want it like a cheap sub shop, and this way it's pretty darn close to the steak and cheese I get from Cabot's.

        1. FWIW, authentic Philadelphia cheese steaks use shaved rib eye. And that is a good thing.

          1. Another vote for shaved rib eye.

            1. We used flap meat (sirloin tip)t when I worked in a sub shop. Tri tip also works well. You need a slicer to do it thin like here in the northeast. Freeze a lump of it, then refrigerate it the night before so it softens enough to slice. Fry it up in a pan(I like onions and mushrooms) and melt the cheese on top.

              1. thanks! I think I'll try the flap...like I said, we can finally get flap for steak tips down here.

                Rib Eye just isn't the right thing...I don't care if a Philly Cheese Steak uses it..notice, we don't call them Cheese steaks..nope, Steak & Cheese..and we don't use cheeze wiz! ;0 Rib Eye is just wrong..wrong texture.

                I'm a bit confused on the directions, though. If I freeze the flap and then take it out (from freezer to fridge) and refrigerate it...how do I not end up with the same thing I started with..fresh flap meat? Am I partially freezing it and slicing it while it is still partially frozen? And then I refrigerate to thaw? Is that what you mean?

                I can't wait to try this

                Now, if I could just get some decent Chinese take-out sent down! ;)


                4 Replies
                1. re: ENMMc

                  Lots of markets in the Boston are sell "shaved steak", not sure if you can find any in Florida. Elm St Market in Everett has really nice shaved steak as does Mckinnons.

                  1. re: ENMMc

                    Yes, when I shave tips it's partially frozen. It thaws quickly in the fridge once it's shaved.

                    I shipped a cooler of Chinese food to some family members in Sarasota last Christmas. They LOVED it as the first three things they want when they come back north is fried clams, Chinese, and pizza. In that order. Cost a fortune to Fed-Ex tho.

                    1. re: ENMMc

                      Yes you shave it while still partially frozen -- only way you can shave meat to get it that thin.

                      1. re: ENMMc

                        Several people answered correctly. If you freeze the right size pieces a Benriner mandoline might slice it thin enough.

                      2. Never been in the business, but your question made me curious. It looks like some places also use sirloin, top round, or even "chopped and formed" beef which is made from a mix of meat scraps from different cuts.

                        I have a feeling a lot of the places I've been to use the chopped and formed, as I'm sure that would be the cheapest option. I know at my childhood sub shop the steak and cheese was always a bit stringy, but nice and greasy.

                        1. At home, I use eye round if I'm feeling frugal, sirloin if I'm feeling flush. Semi-freezing (30-45 minutes) before slicing is a good tip.


                          1. I make mine with "pepper steak" from Henry's of Beverly.
                            Very thinly sliced top of the round that is easily shredded in the pan while cooking. Turns out great every time, mix in some rabe, makes for a tasty sub.

                            1. You have my sympathies Port St. Lucie is a dump

                              1. When my excellent Italian cook Aunt Mary moved to Florida, she took 20 pounds of frozen veal cutlets on the plane with her because she knew she would never find a good Italian butcher there. Luckily this was before elaborate carry-on screening!