What Kind of Meat Goes on a Real Cheesesteak?
A true Philly cheesesteak starts with thin-sliced ribeye — no exceptions. That’s what you’ll get at the big names: Pat’s, Geno’s, Jim’s, and the heavy-hitters outside Center City like Dalessandro’s in Roxborough, Tony Luke’s down the stadiums, and Steve’s Prince of Steaks up in the Northeast. Ribeye cooks fast, stays tender, and soaks up flavor like it was born for a flat-top grill. Anything else is just pretendin’.
Width and Thickness: How Thin Is “Philly Thin”?
Every shop slices it thin, but each has their own personality. Steve’s goes wider and longer, so the slices lay out like ribbons — big, silky strands of steak. Dalessandro’s? They go the opposite: super thin, tight cuts that chop down into tiny, juicy bits. Tony Luke’s sits right in the middle with slices that stay intact but still break down easy on the grill. The thickness is always razor-thin, but the width is where the style shines — from Steve’s long strips to Dalessandro’s fine shreds.
Chopped vs. Not Chopped
Philly’s got two religions: birds and chopped meat. Pat’s and Geno’s keep the ribeye mostly whole — barely chopped — which gives you longer, steakier bites. Steve’s does this too, letting the meat break apart naturally. Then you’ve got the “chop it till you hear it” crowd: Jim’s, Ishkabibble’s, and especially Dalessandro’s, who are famous for goin’ to town with the spatulas. Tony Luke’s leans light-chop — enough to blend, not enough to pulverize. Each style hits different, but both are 100% Philly.
Movin’ the Meat to the Roll
And finally — the transfer. Once the meat’s perfect, every shop’s got a signature move. At Pat’s and Geno’s, the spatula slide is smooth and fast, right into an Amoroso roll like they’ve done it a million times (because they have). Dalessandro’s loads the roll overstuffed, almost spillin’ out the sides — the kind of sandwich you gotta lean over the counter for. Tony Luke’s melts the cheese in or under the meat, then tucks everything into a seeded roll for extra heft. Steve’s keeps it clean and classic, sliding long strands straight into the bread so you get those perfect ribbon-y bites.
