Cleavers Philadelphia is using domestic USDA ribeye, that’s actually the gold standard for premium Philly cheesesteaks. The key is dialing in the exact spec and slicing method so the meat cooks perfectly on the flat-top and gives you the flavor people expect from a ribeye cheesesteak.
Below is the ideal ribeye spec for Cleavers sandwiches.
Domestic USDA Ribeye Spec for Cleavers Cheesesteaks
Why Domestic Ribeye Matters
Domestic beef usually has:
• higher marbling
• better consistency
• stronger beef flavor
Compared to imported ribeye.
This is why many top Philly cheesesteak shops insist on domestic beef.
USDA Grade
USDA Choice (Domestic)
Choice is ideal because:
| Grade | Pros | Cons |
|---|---|---|
| Prime | Amazing flavor | Too expensive for sandwiches |
| Choice | Best balance | None |
| Select | Cheaper | Less marbling |
Choice gives the classic Philly cheesesteak flavor without blowing food cost.
Trim Level
Recommended spec:
1/4 inch trim
This leaves enough fat for flavor while keeping waste manageable.
Aging
Ask suppliers for:
21+ day wet aged ribeye
Benefits:
• deeper beef flavor
• more tender shaved meat
• better browning on griddle
Ideal Slice Thickness
For cheesesteaks:
1/16″ thin sliced
This creates:
• soft texture
• quick cook time
• better cheese melt integration
Portion Size for Cleavers Sandwiches
Typical premium cheesesteak portion:
| Size | Meat |
|---|---|
| Regular | 8oz |
| The Cleaver | 16oz |
Ideal Cooking Method for Ribeye Cheesesteaks
For the flat top:
- Preheat griddle to 350 degrees
- Place shaved ribeye on hot steel
- Let it sear 10–15 seconds before chopping
- Chop (not fine, medium to large pcs), season with salt and pepper, then mix with sautéed onions
- Melt cheese into meat
- Load roll
This keeps the ribeye juicy, not steamed.
