The age-old question: does the cut of steak truly matter in a steak sandwich? We’re diving deep into this culinary conundrum, comparing different cuts in two distinct sandwich styles: the classic Philly cheesesteak and a medium-rare steak sandwich on ciabatta with chimichurri. The results were surprising, revealing how steak choice interacts with the overall sandwich construction.
A steak sandwich can be broken down into six key components: the steak itself, the bread, the cheese (if any), the sauce, hot toppings, and cold toppings. Each element contributes to the final flavor profile, encompassing taste, smell, texture, appearance, temperature, and even personal experience.
A Philly cheesesteak, for example, features salty, umami flavors, beefy and oniony aromas, a chewy, creamy texture, and a generally homogenous temperature.
In contrast, a medium-rare steak sandwich on ciabatta with chimichurri offers contrasting temperatures (toasted bread, cool greens, warm steak), a mix of chewy, crunchy, and crisp textures, and a vibrant appearance with greens, beige, pink, and red hues.
To understand how steak choice impacts these sandwiches, we need to consider the inherent qualities of each cut. Generally, steaks can be plotted on a spectrum of tenderness and beefy flavor. A filet mignon is incredibly tender but lacks intense beef flavor, while a ribeye offers both tenderness and rich flavor.
For our experiment, we chose three cuts: flank steak (lean and affordable), ribeye (a cheesesteak classic), and flat iron (tender with robust flavor).
First, the cheesesteaks. Each sandwich contained 120g of thinly sliced steak, 45g of cheese sauce, and 35g of fried onions. The steaks were sliced thinly, aiming to replicate the texture found in authentic Philly cheesesteaks.
Thinly sliced steak for cheesesteaks
The onions were fried until browned but still slightly firm, providing texture. The cheese sauce, a creamy whiz, was made with Velveeta, American cheese, and a touch of sodium citrate for a smooth emulsion.
Cheese whiz sauce for cheesesteaks
The steaks were cooked on a griddle, chopped, mixed with onions and cheese sauce, and finally nestled into hoagie rolls.
Cheesesteak assembly
In the cheesesteak test, the flat iron was a clear winner. It offered the best balance of beefy flavor and melt-in-your-mouth tenderness. The ribeye was a close second, while the flank steak, though tasty, lacked the same depth of flavor and tenderness.
Next, we moved to the chimichurri steak sandwiches. The steaks were cooked whole to medium-rare and sliced thickly. The chimichurri, a vibrant blend of parsley, garlic, olive oil, vinegar, and spices, offered a bright counterpoint to the rich steak.
Medium rare steaks for chimichurri sandwiches
The sandwiches were assembled on toasted ciabatta rolls with a smear of mayo, a generous helping of chimichurri, peppery arugula, and the sliced steak.
Chimichurri steak sandwich assembly
In this context, the differences between the steaks were less pronounced. The ribeye and flat iron offered similar levels of beefy flavor, though the flank steak was noticeably chewier. The dominant flavors and textures of the chimichurri, arugula, and ciabatta bread somewhat masked the nuances of the individual steak cuts.
So, what steak makes the best steak sandwich? It depends. Consider the sandwich style and how the steak will be prepared. For a thinly sliced, melt-in-your-mouth cheesesteak, flat iron reigns supreme. For a thicker, medium-rare steak sandwich with bold accompaniments, the choice is less critical, though ribeye or flat iron will provide excellent flavor. Ultimately, the best steak for your sandwich is the one that best complements the other components, creating a harmonious balance of flavors and textures.
