If you want a tasty dinner idea, a Philly cheesesteak sandwich doesn’t have to be hard to make or even real. You don’t even have to cut up ribeye steaks or look for fancy frozen ones to make these. They are really easy and taste great.
And it’s not very often that we think about a good hot sandwich as an alternative.
You should try these Philly cheesesteaks. You can change them up to make everyone in the family happy. You can also make them ahead of time and warm them up when you’re in a hurry.
The Philly cheesesteak is an iconic American sandwich originating from Philadelphia Traditionally, it’s made with thinly sliced ribeye steak, melted cheese, and sautéed onions on a hoagie roll But can you use lower-cost deli roast beef instead of pricey ribeye?
This is a controversial topic among cheesesteak aficionados. While some argue only ribeye qualifies for an authentic sandwich others take a more flexible stance. This guide covers everything you need to know about using deli roast beef, including
- How it compares to ribeye steak
- Pros and cons of deli roast beef
- Tips to maximize flavor
- Ideal roast beef types to use
- Top brands for quality and taste
- Best practices for slicing and cooking
- Example cheesesteak recipes with roast beef
You’ll see in the end that deli roast beef can be used to make a tasty cheesesteak. It just requires careful selection and preparation to get optimal texture and flavor.
Deli Roast Beef vs. Ribeye Steak for Cheesesteaks
Ribeye steak has some clear advantages over deli roast beef in cheesesteaks
Flavor – Ribeye is well-marbled for deeper, beefier taste. Roasts are typically leaner.
Texture – Ribeye can be thinly sliced for tenderness. Some roasts are too tough.
Cooked to order – Ribeye is seared right before serving. Roast beef is pre-cooked.
However, roast beef has benefits too:
Cost – Pre-sliced roast beef can be much cheaper than high-quality, raw ribeye.
Convenience – No need to trim, slice, or cook raw ribeye. Roast beef is ready to use.
Leaner – Lower fat content may be preferable for health reasons.
Versatility – Many deli roast beef options like tenderloin and top round.
With the right strategies, deli roast beef can make tasty, budget-friendly cheesesteaks.
Tips for Maximizing Flavor and Texture
Focus on these tips to get the most out of deli roast beef:
Choose top round or tenderloin. These lean cuts are more tender than others. Avoid tougher, cheaper roasts.
Look for quality brands. Higher-end roast beef will have better texture and flavor.
Get shaved slices. Thin slices mimic ribeye and maximize surface for browning.
Cook thoroughly. Brown the roast beef well to enhance flavor and texture.
Use flavor boosters. Worchestershire, steak sauce, or broth concentrates add back beefiness.
Load up on toppings. Peppers, onions, and cheese can make up for roast beef shortcomings.
Toast the bread. A crusty, toasted hoagie absorbs juices and provides crunch.
With strategic choices and cooking, you really can make delicious cheesesteaks with deli roast beef.
Best Store-Bought Roast Beef for Cheesesteaks
For optimal results, look for top grocery store brands of roast beef with thorough slicing and seasoning:
Boar’s Head – Consistently ranks among the best for quality deli meats. Known for good marbling and flavor.
Dietz & Watson – High-end selection with great texture and premium taste.
Wawa – Shaved ribeye and roast beef options. Eastern U.S. favorite for hoagies.
Jersey Mike’s – Offers in-house roasted top round beef. Good value sandwich shop choice.
Publix – Widely available in the Southeast. Impressive deli section with tender roast beef.
Wegmans – Northeast supermarket chain with rave reviews for flavorful roast beef.
Check the label to find top round, tenderloin, or eye of round roast beef. And ask the deli for shaved slices if possible. This will mimic ribeye best.
Proper Slicing and Cooking Methods
Proper prep and cooking helps roast beef perform its best in cheesesteaks:
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Shave slices as thin as possible – 1/8 inch or less matches ribeye texture.
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Cut slices across the grain – This yields the tenderest bite.
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Use a non-stick pan – Thin slices can stick without nonstick.
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Cook entirely through – Brown well on both sides to enhance flavor.
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Cook in batches – Avoid overcrowding the pan and steaming beef.
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Let rest briefly – A 1-2 minute rest makes slices juicier.
With right approach, you can get tender, browned roast beef that approximates ribeye texture.
Sample Recipes with Deli Roast Beef
To highlight how well deli roast beef performs, here are some mouthwatering cheesesteak recipes:
Classic Philly Cheesesteak
Thinly shaved roast beef, caramelized onions, melted provolone – this classic just needs a hoagie roll.
Roast Beef French Dip Cheesesteak
Simmer off jus from the onions and beef to make an au jus dipping sauce for extra flavor.
Bacon Cheesesteak
Chopped bacon and cheese whiz ramp up the richness and saltiness of lean roast beef.
Buffalo Chicken Cheesesteak
Shredded chicken, hot sauce, and blue cheese dressing offer a spicy twist.
Cheesesteak Quesadilla
Roasted peppers and pepper jack cheese turn cheesesteak fillings into a quick and easy meal.
Cheesesteak Egg Rolls
Wrapped in egg roll wrappers and deep fried, cheesesteak flavors become an appetizer.
With the right meat selection and cooking methods, roast beef can absolutely substitute for ribeye in delicious
What cut of beef is best for cheesesteak?
Traditionally, it’s a ribeye steak. But unless you live in a place where Philly cheese steaks are often made, it’s hard to find meat that is thinly sliced for these sandwiches. Some grocers will sell the meat frozen, and you toss it in a skillet and it’s done.
I’ve bought ribeye and sliced it as thin as I humanly could without cutting off my fingers.
When it was all cooked, it was big thick chunks. Fail. Some say you can freeze it and then cut it, but I don’t think you can do that by hand.
The alternative is to use a really good quality deli roast beef. I went to Kroger and bought a pound of shaved London broil. I liked the texture of that much more.
How to make easy Philly cheesesteaks step by step
Gather your ingredients
Sautee peppers, onions and mushrooms in butter- Take out the vegetables and heat the roast beef just until it’s warm.
Add vegetables with beef, divide and top with cheese- Put the piles on split sub rolls, cover them with foil, and bake them.
Mix mayo, steak sauce and hot sauce 
Use as a dip or spread
Easy Dinner Recipes: Simply Dellicious Cheesesteak (deli roast beef, cheese, peppers, onions….)
How do you make Philly cheesesteak with Deli roast beef?
Fold in roast beef with Worcestershire sauce. Saute for another 2 to 3 minutes, remove from pan and set aside. Spread Dijon onto buns (if using) and then divide up filling into toasted buns. Toss dressing with lettuce, tomatoes, and green onions. Enjoy salad on the side! Enjoy an easy Philly cheesesteak by taking advantage of deli roast beef.
Are Philly cheesesteak sandwiches good?
These Philly cheesesteak sandwiches are the perfect dinner to make when you don’t have a lot of time but are craving something hearty, filling, and flavorful. The tender roast beef soaks up flavorful juices and tastes delicious with thinly sliced peppers and onions.
What is the best steak for Philly cheesesteak sandwiches?
The best choice of steak for Philly Cheesesteak sandwiches is a low-muscle cut like ribeye steak, sirloin steak, or boneless shoulder roast. The shoulder is leaner and more tender than a chuck roast and is easier to carve into slices. You want a cut of beef with less muscle and connective tissues, for a tender steak.
What is the best cut of beef for Philly cheesesteak?
The best cut of beef for Philly cheesesteak: Thinly sliced ribeye is the go-to meat choice for a classic Philly cheesesteak. The marbling of ribeye is ideal because it creates a tender, easy-to-bite sandwich. Try my recipe for Perfect Cast Iron Ribeye and use the leftovers to make this yummy sandwich for dinner the next night!