The Truth About Cheesesteaks Starts with the Meat
In Philadelphia, the cheesesteak isn’t just a sandwich — it’s a standard. And at the center of that standard is one thing: ribeye steak.
As beef prices continue to rise across the country in 2026, many restaurants are quietly making changes. Lower-cost cuts. Pre-processed meat. Smaller portions.
But at Cleavers Philadelphia, we’ve made a different decision:
We don’t compromise on ribeye — because ribeye is the cheesesteak.
Why Ribeye Prices Are Rising
Ribeye is one of the most sought-after cuts of beef, known for its rich marbling, tenderness, and flavor. But several factors have pushed prices higher:
- Rising cattle feed costs (grain and supply chain pressure)
- Drought conditions impacting livestock production
- Increased demand for premium cuts
- Labor and processing cost increases
The result? Restaurants nationwide are feeling the pressure — especially those serving authentic cheesesteaks.
The Easy Way Out (That We Refuse to Take)
Some spots have responded by switching to:
- Top round or sirloin substitutes
- Non-Domestic cuts of meat
- Reduced portion sizes
- Overloading with cheese to mask flavor
Let’s be clear:
That’s not a real Philadelphia cheesesteak experience.
When you remove ribeye, you remove the identity of the sandwich.
Why Ribeye Is the Star of the Cheesesteak
Ribeye isn’t just a premium choice — it’s the correct choice.
Here’s why:
1. Flavor You Can’t Fake
Ribeye’s natural fat content creates that signature juicy, beef-forward taste. No additives needed.
2. Tender Texture
When sliced properly and cooked on a flat top, ribeye delivers the perfect bite every time — never chewy, never dry.
3. Balance with the Roll
A true cheesesteak isn’t overloaded — it’s balanced. Ribeye provides richness that pairs perfectly with a fresh roll.
4. It Defines Authenticity
If it’s not ribeye, it’s not the same sandwich Philadelphia is known for.
How Cleavers Philadelphia Stays True
At Cleavers, we’ve built our reputation on doing things the right way — not the easy way.
We Use Real Ribeye — Always
No substitutions. No shortcuts. Every cheesesteak starts with high-quality ribeye.
We Slice and Cook for Maximum Flavor
Proper slicing and flat-top cooking ensure every bite delivers that signature sear and juiciness.
We Don’t Hide Behind Cheese
Cheese should complement the sandwich — not cover up inferior meat. The ribeye does the talking.
We Stay Consistent — Even When Costs Rise
Yes, ribeye prices have increased. But lowering quality isn’t an option. Our guests expect the real thing — and that’s what we deliver.
Taste the Difference: Why It Matters
Anyone can make a sandwich.
But not everyone makes a true Philadelphia cheesesteak.
When you bite into a Cleavers cheesesteak, you’re tasting:
- Premium ribeye
- Proper technique
- Authentic balance
- A commitment to quality over shortcuts
That’s the difference you can feel — and why customers continue to call Cleavers one of the best cheesesteaks in Philadelphia.
Order the Real Thing
Don’t settle for substitutes.
If you want a cheesesteak the way it’s supposed to be made — with ribeye as the star — Cleavers delivers every time.
Order now from Cleavers Philadelphia and taste the difference.
