The cheesesteak. A culinary icon, a Philadelphia staple, and a sandwich that ignites fierce debates about the “right” way to make it. Among the many points of contention – cheese, onions, roll – lies a fundamental question: what kind of steak should you use? And specifically, can you use chip steak for cheesesteaks? The answer, as with most things cheesesteak-related, is nuanced.
Understanding Chip Steak: What Exactly Is It?
Before diving into its suitability for cheesesteaks, let’s define chip steak. Chip steak is thinly sliced beef, typically from less expensive cuts like the round or sirloin. It’s often partially frozen before slicing to achieve its characteristic thinness. This process makes it quick-cooking and relatively tender, especially compared to using thicker steak cuts without proper preparation.
Chip steak is incredibly versatile, finding its way into stir-fries, sandwiches, and even quick skillet meals. Its affordability and convenience make it a popular choice for budget-conscious cooks. However, the quality of chip steak can vary significantly depending on the cut of meat used and the processing methods.
The Characteristics of Quality Chip Steak
Good quality chip steak will be uniformly thin, free from excessive fat or gristle, and have a vibrant red color. It should cook quickly without becoming tough or dry. Cheaper versions might be overly fatty, contain tougher cuts, or shrink considerably during cooking.
The Cheesesteak Ideal: What Makes a Great Cheesesteak?
To determine if chip steak fits the bill, we need to define what constitutes a “great” cheesesteak, at least in the traditional Philadelphia sense. While personal preferences vary, certain characteristics are generally accepted.
A great cheesesteak features thinly sliced steak, grilled onions (optional but often included), melted cheese (usually provolone, American, or Cheez Whiz), all served on a long, crusty roll. The steak should be tender, flavorful, and blend seamlessly with the onions and cheese. The roll must be sturdy enough to hold the filling without falling apart, yet soft enough to bite through easily.
The Importance of Texture and Flavor
Texture is crucial. The steak should be easy to chew, not rubbery or tough. The onions should be softened but not mushy. The cheese should be melted and gooey, providing a creamy counterpoint to the meat and onions. Flavor is, of course, paramount. The steak should have a savory, beefy taste that is enhanced by the onions and cheese.
The Cheesesteak Roll: A Critical Component
The roll plays a surprisingly important role. A good roll is slightly crusty on the outside, soft on the inside, and strong enough to hold the fillings without becoming soggy. Amoroso’s rolls are often cited as the gold standard in Philadelphia.
Chip Steak for Cheesesteaks: The Pros and Cons
So, can you use chip steak for cheesesteaks? Let’s weigh the pros and cons.
Advantages of Using Chip Steak
- Convenience: Chip steak is readily available in most grocery stores and requires minimal preparation.
- Speed: It cooks incredibly quickly, making it ideal for a fast weeknight meal.
- Affordability: Chip steak is generally less expensive than other steak cuts.
- Tenderness: When cooked properly, chip steak can be quite tender due to its thinness.
Disadvantages of Using Chip Steak
- Quality Concerns: As mentioned earlier, the quality of chip steak can vary widely. Some varieties may be overly fatty or contain tougher cuts of meat.
- Flavor Profile: Chip steak may lack the deep, rich flavor of higher-quality steak cuts.
- Texture Issues: Overcooked chip steak can become dry and tough. It can also become excessively greasy if cooked improperly.
- Authenticity: Purists may argue that using chip steak is not “authentic” to the traditional Philadelphia cheesesteak.
How to Make a Great Cheesesteak with Chip Steak: Tips and Techniques
If you decide to use chip steak for your cheesesteaks, here are some tips to maximize the flavor and texture:
Choosing the Right Chip Steak
Look for chip steak that is bright red, thinly sliced, and relatively lean. Avoid packages with excessive fat or gristle. If possible, buy from a butcher who can freshly slice the meat.
Preparing the Chip Steak
Do not overcrowd the pan. Cook in batches if necessary to ensure even browning.
Cooking the Chip Steak
Use a hot, flat griddle or a large skillet. A cast iron skillet works well. Use a high heat and cook the chip steak quickly, stirring frequently. Do not overcook it. It should be browned but still slightly pink in the center. Season generously with salt, pepper, and garlic powder.
Adding the Onions
Cook the onions until they are softened and slightly caramelized. Add them to the steak during the last few minutes of cooking.
Choosing the Right Cheese
Provolone, American, and Cheez Whiz are the most popular cheese choices. Provolone offers a mild, slightly tangy flavor. American cheese melts beautifully and provides a creamy texture. Cheez Whiz, while controversial, is a classic cheesesteak topping for many.
Building the Cheesesteak
Slice the roll lengthwise, leaving a hinge. Pile the steak and onions onto the roll. Top with your cheese of choice. Place the cheesesteak under a broiler for a minute or two to melt the cheese, or cover the pan with a lid to trap the heat and melt the cheese. Serve immediately.
Alternative Steak Cuts for Cheesesteaks
While chip steak can work in a pinch, other steak cuts are often preferred for cheesesteaks due to their superior flavor and texture.
- Ribeye: This is a popular choice due to its rich flavor and tenderness. It’s more expensive than chip steak but provides a significantly better eating experience.
- Sirloin: Sirloin is a leaner option that still offers good flavor and tenderness.
- Top Round: This is a more affordable option that can be tenderized by pounding or marinating.
- Skirt Steak: Offers a robust flavor and cooks quickly.
No matter which cut you choose, it’s crucial to slice the steak thinly against the grain to ensure tenderness. Partially freezing the steak before slicing makes it easier to achieve uniform thinness.
Enhancing the Flavor of Your Cheesesteak
Beyond the choice of steak, several factors can impact the overall flavor of your cheesesteak.
Seasoning
Don’t be afraid to season the steak generously. Salt, pepper, and garlic powder are essential. Some cooks also add onion powder, paprika, or even a pinch of cayenne pepper.
The Onions
Properly caramelized onions add sweetness and depth of flavor. Cook them slowly over medium heat until they are soft and golden brown.
The Cheese
Experiment with different cheeses to find your favorite combination. A blend of provolone and American cheese can offer the best of both worlds.
The Roll
As mentioned earlier, the roll is crucial. Choose a sturdy, crusty roll that can hold the fillings without falling apart. Amoroso’s rolls are widely considered the gold standard.
Regional Variations of the Cheesesteak
It’s important to remember that the cheesesteak is a regional dish with many variations. In Philadelphia, you’ll find cheesesteaks with or without onions, with different types of cheese, and even with different toppings like peppers or mushrooms.
Outside of Philadelphia, cheesesteaks are often adapted to local tastes and preferences. Some variations may include different types of meat, cheeses, or toppings. Ultimately, the “best” cheesesteak is a matter of personal preference.
Conclusion: Chip Steak and the Cheesesteak Verdict
So, can you use chip steak for cheesesteaks? The answer is a qualified yes. While it may not be the ideal choice for purists, chip steak can be a convenient and affordable option for a quick and easy cheesesteak. By choosing high-quality chip steak, cooking it properly, and using the right cheese and roll, you can create a delicious and satisfying sandwich.
However, if you’re looking for the ultimate cheesesteak experience, consider using a higher-quality steak cut like ribeye or sirloin. The extra flavor and tenderness will be well worth the investment. Ultimately, the best cheesesteak is the one that you enjoy the most. So experiment with different ingredients and techniques until you find your perfect combination.
What exactly is chip steak, and how does it differ from other steak cuts?
Chip steak is thinly sliced steak, typically made from beef round or sirloin. Its distinguishing feature is its extremely thin cut, often shaved to a thickness of just a few millimeters. This thinness allows it to cook very quickly and tenderize almost instantly when exposed to heat.
Compared to other steak cuts like ribeye or New York strip, chip steak lacks the marbling and inherent tenderness. While these cuts benefit from slow cooking methods to break down connective tissues, chip steak relies on its thinness and quick cooking to achieve a palatable texture. It’s often a more economical option compared to premium steak cuts.
Is chip steak suitable for making cheesesteaks?
Yes, chip steak is absolutely suitable for making cheesesteaks. In fact, it’s a very common and often preferred choice for this iconic sandwich. Its thinness allows it to cook quickly on a griddle, ensuring a tender and flavorful base for the cheese and other toppings.
The rapid cooking time also means it absorbs flavors well from the cooking surface and any seasonings used. The texture, when properly cooked, is soft and easily blends with the cheese and roll, creating the desired cheesesteak experience. It’s also a cost-effective option, making cheesesteaks more accessible.
What are the advantages of using chip steak for cheesesteaks?
The primary advantage of using chip steak for cheesesteaks is its quick cooking time. You can cook a batch of chip steak in minutes on a hot griddle, making it ideal for fast-paced restaurant environments or a quick weeknight meal. The thinness also ensures even cooking, preventing tough or chewy pieces.
Another advantage is its affordability. Compared to other steak cuts, chip steak is generally less expensive, allowing you to make cheesesteaks without breaking the bank. Furthermore, its thinness makes it easy to portion and distribute evenly across the roll, ensuring a consistent cheesesteak experience in every bite.
Are there any disadvantages to using chip steak for cheesesteaks?
While chip steak is a popular choice, one potential disadvantage is its tendency to dry out if overcooked. Because it’s so thin, it can easily become tough and lose its moisture if left on the griddle for too long. Careful monitoring and quick cooking are essential to prevent this.
Another potential drawback is the lack of inherent flavor compared to more marbled steak cuts. Chip steak often relies on added seasonings and the other cheesesteak ingredients for its flavor profile. Consider using flavorful oils or sauces to enhance the taste during cooking.
How should I properly cook chip steak for a cheesesteak?
To properly cook chip steak for a cheesesteak, start with a hot, well-oiled griddle or skillet. Add the chip steak in batches, avoiding overcrowding, which can lower the temperature and cause steaming instead of searing. Season liberally with salt, pepper, and any other desired spices.
Cook for a very short time, typically only a minute or two per side, until the meat is browned but still tender. Use a spatula to chop the steak into smaller pieces on the griddle. Once cooked, gather the steak into a pile and top with your cheese of choice, allowing it to melt before assembling the cheesesteak in your roll.
What kind of cheese works best with chip steak cheesesteaks?
The most traditional cheese choice for a cheesesteak made with chip steak is provolone. Its mild, slightly tangy flavor complements the beef without overpowering it. It also melts beautifully, creating a gooey and satisfying texture.
However, other cheeses like American, white American, and Cheez Whiz are also popular options, depending on personal preference. American cheese offers a creamy, mild flavor, while Cheez Whiz provides a unique and tangy taste. Experiment to find your favorite combination with chip steak!
Can I use frozen chip steak for cheesesteaks, and if so, how should I prepare it?
Yes, you can absolutely use frozen chip steak for cheesesteaks. It’s a convenient option that allows you to have the ingredient readily available. Thaw the chip steak before cooking for best results. The easiest way is to place it in the refrigerator overnight or use the defrost setting on your microwave.
Be sure to drain any excess liquid after thawing to prevent the steak from steaming instead of searing when it hits the hot griddle. Follow the same cooking instructions as you would with fresh chip steak, keeping a close eye on it to prevent overcooking. Season generously to compensate for any slight loss of flavor during the freezing process.