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Explore Why I Stopped Using Ribeye for Cheesesteaks with 204,840 views, 5,118 likes, and 152 comments. Experience the impact of this video content that has captured audience attention.

Philly cheesesteak shops use ribeye. Home cooks should probably use prime chuck roast. Ribeye makes a fantastic cheesesteak if you can slice it super thin on a meat slicer, which is why most of the best shops in Philly use it. But for home cooks, prime chuck roast has three big advantages: • Similar marbling and beef flavor • Roughly half the price • Much easier to slice thin with just a knife Freeze it for 30–60 minutes, slice it as thin as possible, and you'll get a cheesesteak that's 95% as good for a fraction of the cost. One caveat: I'd specifically buy prime chuck roast. Choice is usually a bit too lean and tough for the same result. This is probably the cut I'll be using for homemade cheesesteaks going forward.

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