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Spicy Mexican Cheesesteak
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Spicy Mexican Cheesesteak

Spicy Mexican Cheesesteak

Ooey, gooey beefy deliciousness. This is easily one of my favs.

Makes 4-5 cheesesteaks

Ingredients

Beef

  • ‍1.5 pounds boneless short ribs
  • 1 bunch cilantro, tops finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • Juice of 1 lime
  • 2 tablespoons soy
  • 1/3 cup neutral oil

Aioli

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime
  • Pinch kosher salt & coarse ground black pepper

Other

  • 2 pasilla / poblano peppers, stem & seeds removed then cut into thin strips
  • 2 jalapenos, stem & seeds removed then cut into thin strips
  • 1/2 large white or yellow onion, cut into thin strips
  • 8 ounce cremini mushrooms, cut into thin pieces
  • Neutral oil
  • 5 cheesesteak/sub rolls
  • 1.5 cups shredded Monterey jack cheese

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Directions

Beef

  1. Put short rib in the freezer about 30 minutes, then remove and slice super thin against the grain - put into a large bowl
  2. Add remaining ingredients, and mix really well to combine - refrigerate a couple hours

‍Aioli

  1. Put everything in a small bowl, and mix well - set aside

When ready to cook

  1. Heat griddle to medium high, add a little oil and put on the sliced vegetables, cook until starting to color and soften - but still a bit crisp tender then remove
  2. You can cook everything at once if your griddle is large enough, or one at a time - in any case:
  3. Turn heat up to high, add more oil then the marinated beef - spread out and let cook a minute or so until beginning to brown, then toss to continue cooking evenly
  4. Add the vegetables, and mix in well - this is also a good time to toast the bun(s)
  5. Top with some of the cheese, and mix in well to make a beautiful, cheesy beefy veggie mess
  6. Add some aioli to the bun(s) then the beefness and voila - ur eating!!

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