Uploads from Ethan Chlebowski

Currently Playing: Why I Stopped Using Ribeye for Cheesesteaks

Philly cheesesteak shops use ribeye. Home cooks should probably use prime chuck roast. Ribeye makes a fantastic cheesesteak if you can slice it super thin on a meat slicer, which is why most of the best shops in Philly use it. But for home cooks, prime chuck roast has three big advantages: • Similar marbling and beef flavor • Roughly half the price • Much easier to slice thin with just a knife Freeze it for 30–60 minutes, slice it as thin as possible, and you'll get a cheesesteak that's 95% as good for a fraction of the cost. One caveat: I'd specifically buy prime chuck roast. Choice is usually a bit too lean and tough for the same result. This is probably the cut I'll be using for homemade cheesesteaks going forward.