Beef demand remains strong, but high costs are leading consumers and operators alike to explore more value-added products. The cheesesteak is gaining particularly strong attention in the food industry, with large brands like Arby’s and Little Caesars introducing new cheesesteak offerings. Family-owned, Philadelphia-based meat processor Philly’s Best Steak Co. finds that the cheesesteak is no longer a regional or fast-casual staple, but is rather on track to becoming "the next burger": customizable, versatile and convenient.

To further explore the popularity and future for cheesesteaks among both consumers and operators, The National Provisioner spoke with Zafeiris Akranis, president of Philly’s Best Steak Co.

How are cheesesteaks evolving to offer the same versatility and customization as burgers, and why is this appealing to operators today?

The foundation of a good cheesesteak is quality meat, melty cheese and a fresh roll. That’s the same for a good burger. But what the cheesesteak offers that makes it different is heartier portions for customers and greater efficiency for kitchens. Unlike burgers where each patty has to be made to order, steak meat can be cooked in batches and is always cooked to the same level of doneness. Once an operator can nail down the base of a good cheesesteak, the sky is the limit in terms of customization and experimentation. There are endless toppings customers can add, from classics like fried onions and mushrooms to trendier condiments like hot peppers or pickles. We’re also seeing operators add variations to their menus like the buffalo chicken cheesesteak, which is a common offering across markets.

Chains like Arby’s and Little Caesars are experimenting with cheesesteak nuggets, bites and bowls. What’s driving this shift, and how is it reshaping consumer expectations?

In today’s age of virality, consumers are always looking for the next new thing. They want to be surprised and delighted. Restaurant and quick-service chains have started to notice this, and we’ve seen a surge in limited-term offers and seasonal meals to get customers back in the door. At the same time, we’ve seen the power of nostalgia and comfort — like the success of McDonald’s reintroduction of the Snack Wrap. Cheesesteaks are a perfect blend of both newness and comfort. Cheese is a classic comfort food, and just about everyone grew up eating beef products. Now, operators can offer that to them in different forms thanks to their versatility.  

Why do you think consumers are gravitating toward indulgent, comfort-forward foods with regional roots, and how do cheesesteaks satisfy that demand?

Consumers want an experience. They don’t just want a good meal – they want that meal to change their lives. Especially as food prices continue to rise, they want to feel like their purchase was worth it. Cheesesteaks have the versatility to be extremely indulgent (there are restaurants serving cheesesteaks topped with shaved truffles) or very simple. The cheesesteak is synonymous with Philadelphia. When you see it on menus outside of the region, it’s often listed as “Philly Cheesesteak.”  No matter where you are when you order a cheesesteak, it evokes a specific place, culture and lifestyle. That delivers an experience.

For operators looking to capitalize on the cheesesteak trend, what are the key considerations when bringing innovation to scale without losing quality or authenticity?

The cheesesteak comes with a lofty reputation — we know Philadelphians like to argue over who makes the best. But operators should not be afraid to add cheesesteaks to their menu. What’s great about this sandwich is that it can work with any operating budget. There are a variety of cuts of meat that operators can choose from — ribeye, sirloin and even chicken. Along with cost, operators will want to consider the flavor profile they’re looking for, the style of chop they want (large chunks or smaller pieces), and the taste preferences of their customers.

Where do you see the cheesesteak category heading in the next few years, and what role will Philly’s Best Steak Co. play in that evolution?

At the end of the day, Philly’s Best Steak Co. makes sliced portioned beef and chicken products that can be used in dozens of menu applications, which supports our goals of rapid expansion into new markets. Not only do we offer three different cuts of beef — sirloin, ribeye and loin tail — we offer chicken steak as well as Halal beef and chicken options. We want people from all walks of life and dietary preferences to be able to enjoy a delicious cheesesteak, and we see the category expanding into vegetarian and vegan options with meat and cheese substitutes in the near future. We also anticipate variations of the cheesesteak to grow in popularity and scale —from cheesesteak eggrolls to cheesesteak pizza and beyond. The versatility of chopped steak meat makes for endless applications, and we’re always working with our partners to find innovative, exciting ways to deliver the same great taste of a cheesesteak in other formats.