Is Philly Cheesesteak Made with Beef or Pork? Getting to the Meat of This Sandwich Classic

The Philly cheesesteak sandwich is an iconic staple of Philadelphia cuisine With its mouthwatering combination of thinly sliced meat, melted cheese, onions, and a soft hoagie roll, it’s no wonder why this sandwich has developed a cult following But a question that often comes up is what type of meat is used to make an authentic cheesesteak – beef or pork? Let’s take a closer look at the origins and evolution of this classic sandwich to get to the meat of things.

A Brief History of the Philly Cheesesteak

While accounts vary, most food historians agree that the Philly cheesesteak traces its origins back to the 1930s in South Philadelphia Several hot dog vendors claim to have invented the sandwich, but the most well-known story credits Pat and Harry Olivieri, owners of a hot dog stand.

One day, Pat decided to make himself a sandwich with sliced beef from the butcher and grilled onions. A taxi driver smelled the meat cooking, tried it, and requested one for himself. Soon, lines formed at Pat’s stand as word spread about his new creation.

Eventually Pat partnered with hot dog vendor Harry, and they opened up Pat’s King of Steaks in 1930. American cheese was later added as an option. Other cheesesteak shops popped up over the years and everyone put their own spin on the sandwich. The cheesesteak became firmly established as a Philadelphia staple.

Traditionally Made with Thinly Sliced Ribeye

So what cut of meat is traditionally used for an authentic Philly cheesesteak?

• The classic choice is ribeye steak. The tender and well-marbled ribeye provides the most flavor and ideal texture when sliced paper-thin and grilled quickly over a flat top.

• This cut of beef has the perfect balance of fat-to-meat ratio to deliver a juicy and mouthwatering sandwich filling.

• Ribeye steak allows the meat to caramelize on the griddle while still remaining tender on the inside.

• Many iconic Philly cheesesteak establishments like Pat’s, Geno’s, Tony Luke’s, Dalessandro’s, and more use ribeye for their sandwiches.

• Top round or sirloin steak are sometimes used as cheaper alternatives, but ribeye is considered the gold standard.

So while pork or other meats can be used, traditionally sliced ribeye beef is the quintessential choice for an authentic Philly cheesesteak experience.

Other Common Meat Options

Over the years, many variations of the original beef cheesesteak have emerged, incorporating different meats:

• Chicken – Thinly sliced chicken breast or pulled chicken is a popular alternative to beef. Chicken provides a leaner option while still being juicy and flavorful.

• Pork – Some places offer pulled pork or thinly sliced pork as a filling. The pork adds a smoky, salty flavor profile.

• Turkey – Sliced turkey breast makes for a healthier take, though it can dry out faster than fattier meats.

• Veal – Occasionally you may see thinly pounded veal cutlets used as the meat base.

• Mixed meats – Some Philly cheesesteak shops get creative with combinations like beef and chicken or beef and pork.

While these variations exist, beef remains the traditional choice for purists.

Key Cooking Methods Make the Magic Happen

More than just the meat itself, the preparation method is vital for making an incredible cheesesteak:

• The meat is sliced paper thin to maximize surface area for quick, even cooking. Slicing by hand yields better results than pre-sliced meat.

• The griddle or flat top is greased with oil or butter and preheated until sizzling hot. This allows the meat to sear immediately.

• The thin meat is spread out across the cooking surface and pressed firmly with a metal spatula as it cooks. This helps it maintain contact with the heat.

• Constant motion and flipping gives the meat a nice char while cooking through fully.

• Onions, peppers, mushrooms and other toppings are sautéed on the same surface to absorb all the flavorful juices.

• The bread is warmed directly on the griddle before assembly to achieve the perfect crispy-yet-soft texture.

When done right, these techniques merge to make cheesesteak magic in your mouth!

Important Factors in Choosing the Meat

Whichever meat you prefer, a few key factors to look for include:

• High-Quality – Selecting high-quality, fresh meat versus pre-frozen is ideal for the best flavor and texture.

• Marbling – Ribeye and other well-marbled cuts provide more juiciness and taste than leaner cuts.

• Thin Slicing – Meat sliced paper-thin on-site versus pre-sliced will give superior results.

• Ideal Doneness – Cooked to medium or medium rare enhances the tender, melt-in-your-mouth texture.

• Seasoning – Light seasoning with salt, pepper, garlic, etc accentuates the meat’s natural flavors.

Signature Cheez Whiz or Provolone Cheese?

While the meat deserves focus, a cheesesteak isn’t complete without the cheese! The classic options are:

• Cheez Whiz – The bright orange, gooey sauce provides creamy indulgence and nostalgic appeal. It’s the signature at Pat’s and Geno’s.

• Provolone – Melted provolone gives a sharper, bolder flavor and smoother texture than Cheez Whiz. The preferred choice at many spots.

• American Cheese – The mild, creamy meltability of American cheese is a traditional choice.

• Other Cheeses – Mozzarella, Swiss, cheddar, pepper jack, and cheese sauces provide tasty variety.

The ideal cheese complements the meat without overpowering it. Try them all and decide on your favorite!

Don’t Forget the Perfect Roll

An overlook aspect is choosing the right roll to contain the cheesesteak deliciousness:

• Amoroso – The classic Philly soft Italian roll has a sturdy yet airy interior to soak up juicy drippings.

• Hoagies – These italian-style rolls also have great texture for holding the fillings.

• Baguettes – A crispier exterior and softer interior make them work nicely as well.

• Sliced Bread – Harder to eat as a sandwich, but still enjoyable for the meat and cheese alone.

• Tortillas or Pitas – For a lower carb option, cheesesteak fillings wrapped in these is tasty too.

• Lettuce Wraps – Ditching the bread altogether for a lettuce wrap appeals to gluten-free and low-carb needs.

Don’t overlook the importance of the right bread or wrap to bring it all together!

Regional Twists Add Delicious Variety

While the classic Philly style remains popular, variations have arisen in different regions:

• Buffalo Chicken – Uses spicy Buffalo chicken as filling for a zippy kick.

• Cheesesteak Hoagie – Adds lettuce, tomato, onion for an extra-loaded sandwich.

• California Cheesesteak – Features avocado spread and spicy jalapeños for a western twist.

• Cheesesteak Egg Rolls – Mein is stuffed into crispy egg roll wrappers for a portable appetizer.

• Cheesesteak Pizza – Replaces pizza toppings with sliced Philly meat and onions.

• Cheesesteak Soup – Made with a seasoned cheesesteak-style meat and veggie broth base.

The possibilities are endless when chefs get creative with the classic!

Tips for Making Restaurant-Quality Cheesesteaks at Home

While you can’t fully replicate the griddles and decades of expertise, you can come close to the cheesesteak of your cravings at home:

• Use a heavy cast iron pan or grill pan to mimic the flat-top surface. Get it very hot before adding a thin layer of oil.

• Cut ribeye steak across the grain into 1/8 inch or thinner slices. Keep them separated, not stacked.

• Cook the meat in batches if needed to avoid crowding the pan and steaming instead of searing.

• Use a metal spatula to flatten and press slices while cooking to maximize surface contact.

• Sauté onions, peppers, and other veggies in the same pan after meat to pick up the flavorful browned bits.

• Choose high-quality ingredients like artisan rolls, aged provolone, and real Cheez Whiz.

• Construct the sandwich with meat and cheese right on the griddle for an authentic melt.

With attention to details, you can achieve cheesesteak greatness in your own kitchen. Just be prepared for demands