The Philly cheesesteak. Just the name conjures images of thinly sliced, perfectly seasoned beef, oozing melted cheese, and a soft, chewy roll. It’s an iconic sandwich, steeped in tradition and fiercely guarded by its devotees. But what if you’re craving this deliciousness and your butcher only has bottom round steak? Can you use bottom round steak for Philly cheesesteak? The answer is a resounding: Yes, but with caveats. Let’s dive deep into why, and how to make it work.
Understanding Bottom Round and the Classic Cheesesteak Cut
To determine if bottom round is a viable option, we first need to understand the characteristics of this cut and compare it to the traditional meat used in a Philly cheesesteak.
What is Bottom Round Steak?
Bottom round is a cut of beef from the rear leg of the cow. It’s a large, lean, and relatively tough cut, known for its affordability. Because it comes from a well-exercised muscle, it contains a lot of connective tissue. This connective tissue, if not properly handled, can result in a chewy, less-than-desirable eating experience.
The Traditional Cheesesteak Meat: Ribeye and Beyond
The most common and widely accepted cut for a Philly cheesesteak is ribeye steak. Ribeye is prized for its rich marbling of fat, which renders during cooking, resulting in a tender, flavorful, and juicy steak. Other cuts like sirloin or even top round can also be used, depending on personal preference and availability.
Why Ribeye Works So Well
The high fat content in ribeye is the key. The fat melts and bastes the meat from the inside out as it cooks. This keeps the steak moist and tender, even when cooked quickly on a hot griddle. The fat also contributes significantly to the overall flavor profile of the cheesesteak.
The Challenges of Using Bottom Round
While bottom round is a budget-friendly option, it presents some challenges that need to be addressed to achieve a truly delicious cheesesteak.
Toughness is the Primary Concern
The leanness and abundance of connective tissue in bottom round make it inherently tougher than ribeye. If simply sliced and cooked like ribeye, it will likely result in a dry, chewy cheesesteak.
Lack of Intramuscular Fat
Without the fat marbling of ribeye, bottom round lacks the self-basting qualities that contribute to a juicy and flavorful finished product. This means you’ll need to find ways to add moisture and flavor.
Getting the Slice Right
Proper slicing is crucial for any cheesesteak, but even more so for bottom round. Thick, uneven slices will exacerbate the toughness.
Making Bottom Round Work: Techniques and Tips
So, how can you overcome these challenges and create a delicious Philly cheesesteak using bottom round steak? The key lies in proper preparation and cooking techniques.
Slicing for Success
The first step is to slice the bottom round extremely thin. Partially freezing the steak for about 30-45 minutes before slicing will make this process much easier. Use a sharp knife or, ideally, a meat slicer to achieve paper-thin slices. Slicing against the grain is also essential to shorten the muscle fibers and improve tenderness. Aim for slices no thicker than 1/8 inch.
Tenderizing Techniques
Tenderizing is crucial. There are several methods you can use, either individually or in combination.
Mechanical Tenderizing
Using a meat mallet or tenderizing tool to pound the steak will break down the muscle fibers and connective tissue. Place the sliced steak between two sheets of plastic wrap to prevent tearing.
Marinades
Marinating the sliced bottom round can significantly improve its tenderness and flavor. A marinade containing acidic ingredients like vinegar, lemon juice, or Worcestershire sauce will help break down the tough muscle fibers. Add oil for moisture and herbs and spices for flavor. Marinate for at least 30 minutes, or up to several hours in the refrigerator.
Adding Fat and Flavor
Since bottom round lacks intramuscular fat, you’ll need to introduce fat to compensate.
Cooking with Oil or Butter
Don’t be shy with the oil or butter when cooking the steak. Using a generous amount will help to keep it moist and prevent it from drying out. Beef tallow is another great option for a rich, beefy flavor.
Bacon Fat Enhancement
Consider adding a little rendered bacon fat to the griddle along with your cooking oil. The smoky flavor will complement the beef and add richness.
Cheese Selection
Choose a cheese that is flavorful and melts well. Provolone, American cheese, and Cheez Whiz are popular choices. The cheese will not only add flavor but also contribute to the overall moisture content of the sandwich.
Cooking Method: High Heat is Key
A hot griddle or cast iron skillet is essential for cooking a good cheesesteak. The high heat will sear the steak quickly, preventing it from drying out.
Don’t Overcrowd the Pan
Cook the steak in batches to avoid overcrowding the pan, which will lower the temperature and result in steaming instead of searing.
Chopping and Mixing
As the steak cooks, use a spatula to chop it into smaller pieces. This will help to tenderize it further and allow it to mix evenly with the cheese.
The Importance of the Roll
The roll is just as important as the steak and cheese. A good Philly cheesesteak roll should be soft and slightly chewy, with a crust that can stand up to the juicy filling. Amoroso’s rolls are the gold standard, but any good Italian roll will work.
Putting it All Together
Once the steak is cooked to your liking, top it generously with your cheese of choice. Allow the cheese to melt completely, then use a spatula to scrape the steak and cheese into the roll. Add any additional toppings, such as onions, peppers, or mushrooms, and enjoy immediately.
Flavor Enhancements and Variations
Don’t be afraid to experiment with different flavors and variations to create your perfect bottom round cheesesteak.
Onion Options
Caramelized onions add sweetness and depth of flavor. Sautéing the onions in butter until they are soft and golden brown is a great way to enhance their flavor.
Pepper Power
Bell peppers, either green or red, add a touch of sweetness and crunch. Sauté them alongside the onions for a classic combination.
Mushroom Magic
Mushrooms add an earthy flavor and a meaty texture. Sauté them in butter with a touch of garlic for a delicious addition.
Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce to the steak for a spicy kick.
Bottom Round vs. Ribeye: A Side-by-Side Comparison
| Feature | Bottom Round | Ribeye |
|——————-|———————–|———————–|
| Tenderness | Tough | Tender |
| Fat Content | Lean | Well-marbled |
| Flavor | Mild | Rich, Beefy |
| Price | Affordable | More Expensive |
| Best Use (Cheesesteak) | Requires Tenderizing | Ideal |
Conclusion: Is Bottom Round a Viable Option?
So, can you use bottom round steak for Philly cheesesteak? Absolutely! While it may not be the traditional choice, with proper preparation and cooking techniques, you can create a delicious and satisfying cheesesteak using this more affordable cut. Remember to slice it thin, tenderize it well, add fat and flavor, and cook it hot and fast. With a little extra effort, you can enjoy a taste of Philly without breaking the bank. The key is to understand the limitations of the cut and compensate accordingly. Don’t expect it to taste exactly like a ribeye cheesesteak, but with the right approach, you can create a tasty and enjoyable sandwich.
Is bottom round steak a good choice for Philly cheesesteak?
Generally, bottom round steak is not the ideal choice for Philly cheesesteak due to its inherent toughness. It’s a lean cut of meat from the cow’s hindquarters that requires low and slow cooking methods to break down the muscle fibers and connective tissue. While it can technically be used, it needs significant preparation and cooking adjustments to avoid a chewy and less enjoyable final product.
Properly preparing bottom round for cheesesteak requires very thin slicing, tenderization, and careful cooking. This often involves marinating the meat for an extended period and cooking it quickly over high heat, ensuring not to overcook it, which can exacerbate its toughness. Even with these techniques, other cuts like ribeye or sirloin are generally preferred for their tenderness and flavor.
What are the best cuts of beef to use for authentic Philly cheesesteak?
The most authentic and highly recommended cut of beef for Philly cheesesteak is ribeye. This cut is known for its rich marbling, which contributes to its tenderness and flavorful, juicy texture when cooked. Ribeye’s fat content renders during cooking, creating a delicious sauce and preventing the meat from drying out.
Other acceptable alternatives to ribeye include sirloin or even thinly sliced top round, though these require more careful preparation. These cuts are leaner than ribeye, so they may benefit from the addition of a small amount of oil or fat during the cooking process. Ultimately, the goal is to achieve a tender, flavorful, and easily chewable final product, and ribeye is most reliable for that.
How thin should I slice bottom round steak for Philly cheesesteak?
When using bottom round steak for Philly cheesesteak, the key to overcoming its toughness is to slice it incredibly thin. Aim for slices no more than 1/8 inch thick, or even thinner if possible. This thinness allows the meat to cook quickly and evenly, preventing it from becoming overly chewy during the cooking process.
Using a meat slicer is ideal for achieving consistent and uniformly thin slices. If you’re slicing by hand, partially freezing the bottom round for about 30 minutes can help you achieve thinner and more even slices. Regardless of your method, the thinner the slices, the better the final texture of your cheesesteak will be.
What are some tips for tenderizing bottom round steak before making Philly cheesesteak?
Before cooking, tenderizing bottom round steak is crucial for improving its texture and making it more suitable for Philly cheesesteak. A common method is to use a meat mallet or tenderizer to physically break down the muscle fibers. Pound the steak evenly on both sides, taking care not to tear the meat.
Another effective method is to marinate the bottom round steak in an acidic marinade. Ingredients like vinegar, lemon juice, or even beer can help to break down the tough fibers. A marinade containing enzymes, such as pineapple juice (containing bromelain), can also be beneficial. Marinate for at least a couple of hours, or preferably overnight, in the refrigerator.
What cooking method is best for bottom round steak used in Philly cheesesteak?
A quick, high-heat cooking method is best when using bottom round steak for Philly cheesesteak. Searing the thinly sliced meat in a hot skillet or on a griddle helps to brown the surface quickly while preventing the interior from overcooking and becoming even tougher. Aim for a quick sear of only a few minutes per side.
Overcrowding the pan can lower the temperature and result in the meat steaming instead of searing. Cook the meat in batches to maintain a high temperature and achieve a desirable crust. Continuously move the meat around as it cooks to ensure even browning.
Can I use a slow cooker to prepare bottom round steak for Philly cheesesteak?
While you wouldn’t typically use a slow cooker for a traditional Philly cheesesteak, it’s a viable option if you are determined to use bottom round. Slow cooking allows the connective tissue to break down, resulting in a more tender and palatable product. However, the end result will be more like shredded beef rather than the thinly sliced steak of a classic cheesesteak.
To use a slow cooker effectively, trim any excess fat from the bottom round and sear it on all sides before placing it in the slow cooker. Add some beef broth or other flavorful liquid to keep the meat moist. Cook on low for 6-8 hours, or until the meat is easily shredded with a fork. Keep in mind that you will still want to chop the shredded beef before assembling your cheesesteak.
What kind of cheese is best for a Philly cheesesteak?
The traditional cheese choice for a Philly cheesesteak is either provolone or Cheez Whiz. Provolone offers a mild, slightly tangy flavor and melts well, creating a gooey texture that complements the beef. Cheez Whiz, while less sophisticated, is a quintessential part of the “Whiz Wit” (with Whiz and onions) variation, and offers a distinct, processed cheese flavor.
Other acceptable cheese options include American cheese and white cheddar, though these are less authentic. These cheeses also melt well and provide a creamy texture. Ultimately, the best cheese is a matter of personal preference, but provolone and Cheez Whiz are the most classic and commonly used choices.