Why Your Homemade Cheesesteak Sandwiches Are Falling Flat - And How To Fix Them - Tasting Table

"Chef Thomas explains why cutting against the grain is so important, no matter what cut of steak you use. "The grain of beef is the connective tissue that helps the muscle retain its shape," he says. "But cutting thin across the grain, that connective tissue is cut into the tiniest pieces, thereby hyper-accelerating the chewing process." The muscle fibers in meat are long and rope-like, so keeping them intact means an extra tough chew."

"The grain of muscle fibers are visible lines or strands across the surface of the meat. Once you spot the lines, you then cut perpendicular to them. This doesn't just apply to cuts of steak, so if you're planning on making a chicken cheesesteak, cut the chicken breast against the grain, too. As for how thin to cut your meat, Thomas recommends, "a quarter of an inch thick at the max. Thinner if you can.""

Cheesesteak tenderness depends on slicing meat thinly across the grain to shorten muscle fibers and reduce chew. The grain of beef is connective tissue that helps muscles retain shape; slicing perpendicular cuts those fibers into tiny pieces so they separate easily when chewed. Visible lines across meat indicate the grain direction; cut perpendicular to those lines. This technique applies to beef and chicken breasts. Aim for slices no thicker than a quarter of an inch, thinner if possible. For a traditional Philly-style sandwich, choose thin ribeye and trim or thin-slice before cooking for optimal texture and flavor.

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