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Can I use a chuck steak to make philly cheesesteak?

Making some philly cheesesteaks for friends coming over tonight. Didn't want to spend too much money so I grabbed the cheapest cut of meat, which was a chuck steak. Will this be okay? It doesn't need to be the highest quality meal, just want to make sure it'll be edible.

asked by Krista 8 months ago

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7 answers 2177 views
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PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 8 months ago

Should be fine, just slice it thinly and don't overcook it.

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MMH
added 8 months ago

In philly they use rib eye

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added 8 months ago

Ideally I wanted to use rib-eye, but for the amount of people I'm cooking for it would've been way too expensive. Hoping the chuck steak would work as a cheaper substitute

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MMH
added 8 months ago

I know they also slice it frozen before they griddle it.

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QueenSashy

QueenSashy is a trusted home cook.

added 8 months ago

Agree with PieceofLayerCake... You can also marinate the meat to tenderize it.

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added 8 months ago

Chuck steak would be too tough with all the sinews in that cut of meat. You'd be chewing and chewing, and get down to a wad of tough connective tissue in your mouth that would be akin to chewing gum. Chuck steak is intended for long cooking, not a quick flash as used in cheese steaks. If you did slice it almost paper thin and then tenderized it for 2-3 days, you might be able to get away with it, but I sure would invest in a more tender cut. If you do go with a thin-cut, tenderized technique, I'd suggest flat-iron steaks, tri-tip, or hanger steaks. Tenderize them in a ziplock bag. Put that in the freezer long enough to stiffen the meat (not completely frozen), then use a very sharp knife to cut paper-thin slices. That should work for an inexpensive meat for cheese steaks. Grill your veggies first, then sear the meat in a large skillet on a high heat. Hope it works. If not, you might have to upgrade the meat. Good luck, Krista!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 8 months ago

Actually chuck steak cooked rare is quite edible and great flavor. Combined with the thin cut I think it would work. It is the intermediate well done phase that you need to avoid.

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