Cooking up the philly cheese steak is easy, however the real trick is to get the right beef! For the best results, the beef must be very, very thinly sliced. The beef will just melt and shred easily when it is cooking if you can get it really thin. The best way to achieve this is by asking your butcher to slice it on a deli slicer. The butcher said that it is almost impossible to slice the meat on your own that thin for the best results. The butcher used a small beef roast and sliced it super thin on the deli slicer. If it is not possible for a butcher to slice the beef for you, the best cut of beef for a Philly Cheese Steak is ribeye.
Ribeye is preferred because it is well-marbled, which means it has a good amount of fat distributed throughout the meat, making it tender, juicy, and flavorful when cooked. Another good option is top sirloin. Top sirloin is a bit leaner but still tender and flavorful when sliced thinly. Both cuts provide the right texture and taste that are essential for an authentic Philly Cheese Steak.
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