Who doesn't love a cheesesteak? Anything with gooey, melty cheese is a winner to me and cheesesteak hits all the marks. The cheese on this sandwich is browned and melted onto the bun, a new technique I really have been enjoying of late.
We decided to put our own spin on it and add the southwestern flavors of spicy chiles and tomatoes. Chiles are comfort food to both of us and seem to make any meal better. Poblano's have a very mild heat but if you prefer even less spice, you can switch to bell peppers.
This is another recipe utilizing the Blackstone flat top we recently added to our backyard. I can't say enough good things about it. The flat top lets you cook all of the components at the same time, allowing a quicker cook time (not to mention it's just fun to cook on).
INGREDIENTS
Marinade:
1 c chicken broth
2 chipotle chiles
2 cloves garlic
1 t cumin
1 t coriander
1 can rotel
2# shaved steak
1 onion, sliced
1 poblano pepper, sliced
8 slices pepper jack cheese
chipotle mayo
brioche buns
DIRECTIONS 1. Mix marinade ingredients together. Put in freezer back with steak and let marinate in refrigerator for 2-6 hours. 2. In a hot skillet or flat top cook onions and green peppers in oil until softened. 3. Remove shaved steak from marinade and cook until browned. 4. Place sliced pepper jack on skillet, once the edges start to brown, place bun on top. Cook one minute and remove carefully. 5. Build burger adding chipotle mayo to taste.