🍔 Cheesesteak Royalty: Can You Really Use New York Strip for a Philly Classic? (Spoiler: Heck Yeah!)
Listen up, food fanatics! We're about to dive deep into a topic that keeps a whole lotta folks up at night, right after they've finished polishing off their third midnight snack: the legitimacy of using a New York Strip steak for a Philly Cheesesteak. Now, I know what you're thinking. "Isn't it supposed to be ribeye, or maybe that weird orange 'Whiz' stuff is the only real rule?" Simmer down, buttercup, because we're here to drop some knowledge bombs and show you how to pull off this legendary sandwich using that gorgeous, well-marbled New York Strip. It's gonna be epic.
Let's be clear: a traditional, old-school, fight-you-over-it Philly cheesesteak usually calls for thinly shaved ribeye. It's got that perfect ratio of fat and tenderness. But here's the skinny: the New York Strip (also known as the strip loin) is basically ribeye's slightly leaner, equally good-looking cousin. It comes from the short loin, right next to the rib section, and it's got a serious beefy flavor that translates like a dream to the griddle. Using a NY Strip is not just acceptable; it's a pro-level flex for a homemade version, especially if you snag a deal on some prime cuts. Get ready to put on your chef hat and stop stressing—this is gonna be easier than parallel parking.
Step 1: The Meat Prep Hustle (The Key to the Kingdom)
This step is the difference between a sad, chewy sandwich and a mind-blowing culinary experience. Don't be a rookie! You need thin slices, and I mean paper-thin.
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| Can You Use New York Strip For Philly Cheesesteak |
1.1 Lock it Down: The Freezer Trick
Seriously, this is non-negotiable. Take your beautiful New York Strip steak—about 1 pound for 3-4 rolls is a solid starting point—and pat it completely dry. Then, wrap it tightly in plastic wrap and toss it in the freezer for about 30 to 45 minutes. You don't want it rock-solid; you want it firm. Think "firm handshake," not "frozen baseball bat." This stiffness is your slicing secret weapon.
1.2 Slice and Dice (Against the Grain, Pal!)
Tip: Highlight what feels important.
Get your sharpest knife, the one you keep hidden from the rest of the family. Take the partially frozen steak and slice it as thin as humanly possible. You must slice against the grain! The grain is the direction the muscle fibers run. Cutting against them ensures short fibers, which equals a tender, melt-in-your-mouth bite. If your slices look like thin potato chips or deli-style shavings, you've nailed it. If they look like thick-cut bacon, throw them back in the freezer and try again, champ.
1.3 Seasoning: Keep it Simple, Stupid (KISS)
You've got amazing beef flavor here, so don't bury it under a mountain of spices. A true cheesesteak purist sticks to the basics. Lay your slices out and hit them with a generous pinch of Kosher salt and freshly ground black pepper. That's it, fam. You can save your fancy rubs for barbecue night.
Step 2: The Griddle Game-Changer (And Onion Tears of Joy)
We’re not making a steak dinner; we’re making a cheesesteak. This means high heat, a flat surface, and moving fast.
2.1 Get those Onions Working "Wit" or "Witout"?
You know the deal: if you want onions, you order "wit." If you don't, it's "witout." Today, we're going "wit." Slice up one large yellow onion (and maybe some bell peppers, if you’re a rebel). Add a tablespoon of neutral, high smoke point oil (like vegetable or canola) to a scorching hot cast iron skillet or flat top griddle. Sauté those onions until they are perfectly caramelized—soft, sweet, and gorgeously brown. This takes patience, maybe 10-15 minutes on medium heat. Remove the onions and set them aside. Don't you dare clean that pan!
Tip: Pause whenever something stands out.
2.2 Cook the Beef Like a Boss
Crank the heat back up to high-medium. Add a tiny splash more oil if the pan is dry. Throw your paper-thin NY Strip slices onto the hot surface. Spread them out quickly into a single layer. You're going for a fast sear, not a slow simmer. Cook for about 1-2 minutes, then use your spatula to quickly chop and turn the meat until it's just browned through. Do not overcook it! It cooks super fast because it’s so thin.
Step 3: The Marriage of Meat and Cheese (The Gooey Goodness)
This is the crescendo, the moment the magic happens. Grab your cooked onions and your cheese of choice.
3.1 Bring the Crew Together
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Mix the caramelized onions back into the cooked steak on the griddle. Toss it all together like you're mixing a salad, but way more exciting. Push the whole magnificent mound into a shape roughly the size of your hoagie roll.
QuickTip: Don’t skim too fast — depth matters.
3.2 The Great Cheese Debate
Now, for the cheese. The purists will throw down over this. You’ve got three main choices:
Provolone: The classic, slightly sharp, and super melty. Go for a mild variety.
White American: Arguably the most common in Philly joints. Melts like a dream into a creamy sauce.
Cheese Whiz: The actual authentic, yet controversial, liquid gold. Seriously, don't knock it 'til you've tried it.
Lay 3-4 slices of your chosen cheese right over the top of the meat and onion mixture.
3.3 The Roll Dome Technique (Advanced Move!)
Here's where you elevate your game. Take your hoagie roll (a soft but sturdy Italian or Amoroso roll is the way to go) and slice it open. Place the cut side down right on top of the cheese-covered steak pile. The steam from the meat will melt the cheese and slightly soften/toast the bun at the same time. Once the cheese is ooey-gooey, slide your spatula underneath the entire masterpiece, flip it over, and you've got a fully loaded, NY Strip cheesesteak ready to rock!
FAQ Questions and Answers
How to Achieve the Best Thin Slice of Steak?
QuickTip: Read step by step, not all at once.
The absolute best way is to partially freeze the New York Strip steak for 30-45 minutes until it is firm but not solid. Use your sharpest knife and slice against the grain to get those super-thin, tender shavings required for an authentic cheesesteak texture.
What is the Best Kind of Roll to Use for a Cheesesteak?
You gotta go with a soft, yet sturdy, Italian-style hero or hoagie roll. In Philly, Amoroso rolls are the gold standard because they hold up to the juicy meat and cheese without completely falling apart. Don't use crusty French bread; it’ll shred the roof of your mouth.
How to Keep the Steak Tender and Not Chewy?
The two main secrets are slicing against the grain and not overcooking the meat. Because the slices are so thin, they will cook in just 1-2 minutes on high heat. Overcooking is a fast track to a tough, dry, and disappointing sandwich.
Can I Use Other Cuts of Steak Besides Ribeye or New York Strip?
While Ribeye is the classic champion and NY Strip is a fantastic substitute, you can also use Top Sirloin or even Chuck Eye. The key is finding a cut with decent marbling (fat) for flavor and moisture, and remember to always slice it super thin and against the grain.
How to Melt the Cheese Perfectly Every Time?
Place the slices of cheese directly on top of the meat and onion mixture once it's cooked. Then, place your hoagie roll cut-side down on top of the cheese. The steam and residual heat will trap the moisture and melt the cheese beautifully right onto the bread and meat, making it easy to scoop up and serve.
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