Is Rib Eye the best steak for cheese steaks?

Answer 1

The Philadelphia CheeseSteak Story:

Yes. The best cheesesteaks in the Philadelphia/Southern New Jersey area are made with ribeye which is, by far, the most flavorable beef and the most tender beef. If you use any other beef, it's just not going to taste the same as the famous Philly cheesesteaks. That garbage that they try to pass off in the grocery store (Steak Ums etc.) is like eating frozen, beef-flavored cardboard.

At the better places that sell cheesesteaks, the ribeye is usually sliced up/cut into fairly small pieces to ensure maximum tenderness and then your cheese of choice is melted throughout. Favorite add-ons include one or more of the following: onions, mushrooms, lettuce and/or tomato. It's served on a good Italian torpedo style roll. Another favorite is the Pizza Steak which is ribeye on a toasted Italian roll with spaghetti sauce and melted mozzarella cheese.

The original cheesesteaks come from Pat's and Geno's (across the street from one another) in South Philadelphia. The classic cheesesteak from both of these places is made with thin pieces of ribeye with Cheese Wiz, with or without onions. Over time, thousands of local delis and pizzarias have refined the process according to customers' preferences. In the Philadelphia area now, the most common cheesesteak is made with sliced up ribeye, American cheese melted throughout, and often times with fried onions and/or sauteed mushrooms.

The cheesesteak is one of the most delicious Sandwiches ever created. Unless of course a Genuine New York City Reuben happens your way. (A good King Crab sandwich is also a delight as is the Maryland Crab Cake and Biscuit Sandwich, the soft shell crab sandwich and the Maine lobster sandwich. A few place still serve a dececent BLT or Club.) In terms of volume alone McDonalds does very well.

There are those however who would insist that a decent and high quality ribeye is wasted when slathered with cheese and onions and served, on a fancy named hot dog bun. Top round is good enough for any sandwich and reserve the steak for genuine dining. Some insist that that cut of beef (except on old terminal bulls, range-fed 5 year old maverick steers and culled dairy animals) should be sent to a decent feedlot to await slaughter at no less then choice and preferably prime grade. It should then and only then be served as a rare, slow roasted and externally seared 'Prime Rib Roast'. Peasants should eat hamburger, oxtail, Cabeza and beef shanks while reserving the Best of the Best for us elitist snobs.