The Philly Cheesesteak: an iconic American sandwich boasting thinly sliced steak, melted cheese, and optionally, onions and peppers, nestled in a hoagie roll. It’s a culinary experience, a regional treasure, and often the subject of intense debate when it comes to ingredients. A common question amongst home cooks and aspiring cheesesteak aficionados is: Can I use bottom round steak for a Philly Cheesesteak? The short answer is yes, you can. However, the real answer is a bit more nuanced.
Understanding Bottom Round Steak
Bottom round is a cut of beef from the, well, bottom round primal cut. It’s a relatively lean, tough cut of meat, known for being affordable and flavorful, especially when cooked properly. Its toughness stems from the presence of more muscle fibers and less fat compared to more tender cuts like ribeye or sirloin.
Characteristics of Bottom Round
Bottom round is typically sold as roasts or steaks. The steaks are often quite large and thin. Its leanness means it can dry out easily if overcooked. It possesses a rich, beefy flavor that can be quite appealing. The key to making bottom round work lies in understanding its unique characteristics and employing the right techniques.
Nutritional Value of Bottom Round
Bottom round is a good source of protein, iron, and zinc. It’s also relatively low in fat compared to other cuts of beef. A 3-ounce serving of cooked bottom round provides a significant portion of the recommended daily intake of protein and essential minerals. This makes it a nutritious, albeit potentially chewy, option for those seeking a lean source of beef.
The Ideal Steak for Philly Cheesesteak: A Comparison
While bottom round can work, it’s helpful to compare it with the cuts more traditionally used in Philly Cheesesteaks. This comparison will highlight the challenges and opportunities presented by using bottom round.
Ribeye: The Gold Standard
Ribeye is often considered the gold standard for Philly Cheesesteaks. Its high fat content results in a juicy, tender, and flavorful sandwich. The marbling of fat throughout the ribeye melts during cooking, creating a luscious texture that is hard to beat. However, ribeye is also one of the most expensive cuts of beef.
Sirloin: A Solid Alternative
Sirloin is another popular choice for Philly Cheesesteaks. It’s leaner than ribeye but still possesses good flavor and tenderness. Sirloin is also generally more affordable than ribeye, making it a good compromise between quality and cost.
Why Bottom Round Differs
Bottom round’s leanness and toughness present the biggest hurdles when compared to ribeye or sirloin. Without proper preparation and cooking techniques, bottom round can result in a dry, chewy cheesesteak. However, its affordability and beefy flavor make it a tempting option, especially for budget-conscious cooks.
Preparing Bottom Round for Philly Cheesesteak: Key Techniques
Transforming bottom round into a suitable cheesesteak filling requires careful preparation. These techniques are crucial for tenderizing the meat and maximizing its flavor.
Thin Slicing: The Foundation
The most important step is slicing the bottom round as thinly as possible. This significantly reduces the chewiness of the meat. The best way to achieve this is to partially freeze the bottom round before slicing. A slightly frozen steak is much easier to slice thinly and evenly. Use a sharp knife or, ideally, a meat slicer for optimal results. Aim for slices that are about 1/8 inch thick or even thinner.
Marinating: Infusing Flavor and Tenderness
Marinating the bottom round can help to tenderize the meat and infuse it with flavor. A marinade containing acidic ingredients like vinegar or lemon juice can help to break down the tough muscle fibers. Consider using a marinade with ingredients like soy sauce, Worcestershire sauce, garlic, onion powder, and black pepper. Marinate the sliced bottom round for at least 30 minutes, but ideally for several hours or even overnight in the refrigerator.
Pounding: Physical Tenderization
Pounding the sliced bottom round with a meat mallet can further tenderize the meat. Place the slices between two sheets of plastic wrap and gently pound them to break down the muscle fibers. Be careful not to pound too hard, as this can tear the meat.
Cooking Techniques: Mastering the Sizzle
The cooking method is just as important as the preparation. High heat and a quick cooking time are essential for achieving a tender and flavorful cheesesteak.
High Heat is Key
Use a large, flat griddle or a cast-iron skillet heated to high heat. The high heat will sear the meat quickly, locking in the juices and preventing it from drying out.
Don’t Overcrowd the Pan
Cook the sliced bottom round in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the meat to steam instead of sear. This will result in a tougher, less flavorful cheesesteak.
Short Cooking Time
Cook the bottom round for only a few minutes per side, until it is just cooked through. Overcooking will make the meat tough and dry. The goal is to achieve a slightly browned exterior while maintaining a tender interior.
Assembling the Perfect Philly Cheesesteak
With the bottom round properly prepared and cooked, it’s time to assemble the cheesesteak. The quality of the other ingredients is just as important as the steak itself.
The Bread: A Crucial Component
The bread is a critical element of a great Philly Cheesesteak. A soft, slightly chewy hoagie roll is the traditional choice. Look for a roll that is sturdy enough to hold the filling without falling apart, but soft enough to bite through easily. Amoroso’s rolls are often considered the gold standard, but any good-quality hoagie roll will work.
The Cheese: The Melted Masterpiece
The cheese is another essential ingredient. Provolone, American cheese, and Cheez Whiz are the most common choices. Provolone offers a mild, slightly tangy flavor and a good melt. American cheese melts beautifully and provides a classic, creamy flavor. Cheez Whiz is a divisive choice, but it’s undeniably part of the Philly Cheesesteak tradition for many. Consider combining different cheeses for a more complex flavor profile.
Onions and Peppers: The Optional Additions
Onions and peppers are optional additions to a Philly Cheesesteak. If using onions, slice them thinly and sauté them until they are soft and slightly caramelized. Green bell peppers are the most common choice, but other types of peppers can also be used. Sauté the peppers until they are tender-crisp.
Assembly Instructions
Once all the components are ready, it’s time to assemble the cheesesteak. Place the cooked bottom round on the griddle and top it with the cheese. Allow the cheese to melt slightly, then use a spatula to scrape the steak and cheese into a pile. Slice the hoagie roll horizontally and place it over the steak and cheese. Use the spatula to flip the entire sandwich, so that the steak and cheese are nestled inside the roll. Cut the sandwich in half and serve immediately.
Tips and Tricks for Success with Bottom Round
Here are some additional tips and tricks to ensure your bottom round Philly Cheesesteak is a success.
Use a Meat Thermometer
To avoid overcooking the bottom round, use a meat thermometer to monitor its internal temperature. Aim for an internal temperature of 130-135°F for medium-rare.
Don’t Be Afraid to Experiment
Feel free to experiment with different marinades, cheeses, and toppings to find your perfect Philly Cheesesteak combination.
Rest the Meat (Briefly)
While not essential, allowing the cooked bottom round to rest for a minute or two before assembling the sandwich can help to redistribute the juices and improve the tenderness of the meat.
Proper Knife Technique
If you don’t have a meat slicer, invest in a good-quality chef’s knife and learn how to properly slice meat thinly. Practice makes perfect!
Bottom Round Philly Cheesesteak: A Recipe
Here’s a sample recipe to get you started. Remember that quantities can be adjusted to your preferences.
Ingredients:
- 1 pound bottom round steak
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- Salt and pepper to taste
- 4 hoagie rolls
- 8 ounces provolone cheese, sliced
- Optional: Green bell peppers, thinly sliced
Marinade:
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions:
- Partially freeze the bottom round steak for about 30-45 minutes. This will make it easier to slice thinly.
- While the steak is freezing, prepare the marinade. In a bowl, whisk together the soy sauce, Worcestershire sauce, minced garlic, onion powder, and black pepper.
- Once the steak is partially frozen, slice it as thinly as possible. A meat slicer is ideal, but a sharp knife can also be used.
- Place the sliced steak in a bowl and pour the marinade over it. Toss to coat evenly. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
- While the steak is marinating, prepare the onions. Heat a tablespoon of olive oil in a large skillet or griddle over medium heat. Add the sliced onions and cook until they are soft and slightly caramelized, about 10-15 minutes. Season with salt and pepper to taste. If using green bell peppers, add them to the skillet along with the onions and cook until they are tender-crisp.
- Remove the marinated steak from the refrigerator and let it sit at room temperature for about 15 minutes.
- Heat a large skillet or griddle over high heat. Add the marinated steak in batches, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until it is just cooked through.
- Once the steak is cooked, pile it onto the griddle and top with the provolone cheese slices. Allow the cheese to melt slightly.
- Slice the hoagie rolls horizontally. Place the rolls over the steak and cheese. Use a spatula to flip the entire sandwich, so that the steak and cheese are nestled inside the roll.
- Cut the sandwich in half and serve immediately.
Alternatives to Bottom Round: Exploring Other Affordable Options
If you’re still hesitant about using bottom round, consider exploring other affordable alternatives.
Top Round: A Slightly More Tender Choice
Top round is another lean cut of beef that is slightly more tender than bottom round. It’s a good option if you’re looking for a slightly less chewy alternative. The preparation techniques are similar to those used for bottom round.
Flank Steak: A Great Option with Careful Preparation
Flank steak is a flavorful and relatively affordable cut of beef that can be used for Philly Cheesesteaks. It’s important to slice flank steak against the grain to maximize tenderness. Marinating is also highly recommended.
Skirt Steak: Similar to Flank Steak
Skirt steak is another good option that benefits from similar preparation as flank steak.
Final Thoughts: Making the Most of Bottom Round for Philly Cheesesteaks
While not the traditional choice, bottom round can be used to make a delicious and satisfying Philly Cheesesteak. The key is to properly prepare the meat by slicing it thinly, marinating it, and cooking it quickly over high heat. With the right techniques and a little bit of experimentation, you can create a budget-friendly cheesesteak that rivals those made with more expensive cuts of beef. Don’t be afraid to try it out and see for yourself! The most important thing is to enjoy the process and create a cheesesteak that you love. Experimenting with different cheeses, toppings, and cooking methods can lead to some truly unique and delicious creations. Happy cooking!
Can bottom round be used for Philly cheesesteak, considering its reputation for toughness?
Bottom round, known for its leanness and potential toughness, can indeed be used for a Philly cheesesteak, but it requires careful preparation. The key lies in thinly slicing the meat against the grain. This breaks down the long muscle fibers, significantly improving tenderness.
Additionally, proper cooking is crucial. Avoid overcooking the bottom round, as this will exacerbate its toughness. A quick sear over high heat is ideal for achieving a flavorful crust while keeping the inside relatively tender. Marinating the sliced meat beforehand can also help to tenderize it further and add flavor.
What’s the best way to thinly slice bottom round for a cheesesteak?
The ideal method for thinly slicing bottom round is using a meat slicer. This ensures uniform thickness, which is essential for even cooking and a desirable texture. If you don’t have access to a slicer, partially freezing the bottom round before slicing with a very sharp knife can help.
Aim for slices that are no more than 1/8 inch thick. Consistent thinness ensures that the meat cooks quickly and evenly, preventing some pieces from becoming tough while others remain undercooked. Slicing against the grain is paramount, regardless of the method used, as it shortens the muscle fibers and reduces chewiness.
What are the best cheese options for a Philly cheesesteak made with bottom round?
While provolone is considered the traditional choice for a Philly cheesesteak, several other cheeses complement the flavor of bottom round. American cheese offers a classic melt and creamy texture that many find appealing. White American cheese is particularly popular due to its mild flavor.
Another excellent option is cheese whiz, which provides a distinct tangy and salty flavor profile. For a sharper taste, consider using a blend of provolone and fontina. Ultimately, the best cheese is a matter of personal preference, so experiment to find your favorite combination.
How does the choice of bread affect the overall quality of a bottom round cheesesteak?
The bread is a critical component of a Philly cheesesteak, and selecting the right one can significantly enhance the overall experience, especially when using bottom round. A soft, slightly chewy roll is ideal. Amoroso’s rolls are often considered the gold standard, but any good-quality Italian roll will work well.
The bread should be sturdy enough to hold the meat, cheese, and onions without falling apart but also pliable enough to bite through easily. Toasting the inside of the roll helps to prevent it from becoming soggy and adds a pleasant textural contrast.
What kind of onions work best in a Philly cheesesteak with bottom round?
Yellow onions are the traditional and most commonly used onion for a Philly cheesesteak. Their mild sweetness complements the savory flavor of the beef and cheese. The onions should be thinly sliced and cooked until they are soft and slightly caramelized.
Sweet onions, such as Vidalia, can also be used, but their sweetness might be overpowering for some palates. Red onions are generally not recommended, as their sharper flavor can clash with the other ingredients. Regardless of the type of onion used, ensure they are cooked thoroughly to bring out their sweetness and mellow their flavor.
Are there any specific cooking techniques that help tenderize bottom round in a Philly cheesesteak?
Besides thinly slicing against the grain, several cooking techniques can help tenderize bottom round. A quick sear over high heat is preferable to long, slow cooking. This creates a flavorful crust while minimizing the time the meat spends exposed to heat, reducing the risk of toughness.
Adding a small amount of beef broth or water to the pan during the last few minutes of cooking can also help to keep the meat moist and tender. Avoid overcrowding the pan, as this will lower the temperature and result in steamed rather than seared meat. Seasoning the meat generously with salt and pepper is also important for flavor and tenderness.
How can I adjust the cooking time for a Philly cheesesteak made with bottom round to prevent it from becoming too tough?
The cooking time for a Philly cheesesteak made with bottom round needs careful attention to prevent toughness. Since bottom round is lean, it can easily dry out and become chewy if overcooked. The goal is to cook it just until it’s browned and slightly pink inside, which usually takes only a few minutes.
Avoid prolonged cooking or simmering. Focus on achieving a good sear quickly by ensuring the pan is hot before adding the meat. Once the meat is browned, immediately add the cheese and onions to stop the cooking process. Overcooking is the enemy, so monitor the meat closely and remove it from the heat as soon as it’s done.