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Southwestern Philly Cheesesteak




Source of Recipe


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List of Ingredients






1/3 cup sour cream
1 tablespoon honey
1 tablespoon mayonnaise
1 chipotle (canned variety)
1 tablespoon Adobo sauce (from same can)
3 tablespoons olive oil
1 medium onion (sliced into thin strips 2"-3" long)
2 poblano peppers (or Hatch green chilies when available) sliced into thin strips 2"-3" long
2 pounds certified Angus beef boneless ribeye with excess fat removed and sliced or shaved into strips
1 1/2 teaspoons granulated garlic
salt to taste
8 ounces provolone cheese (cut into thin strips for easy melting)
4-6 bolillo buns




Preparing the sauce:

Seed chipotle, then add to all other ingredients and blend until smooth in food processor or blender.
Set aside in refrigerator for later use.

Preparing the sandwich:

In a large skillet, heat olive oil over medium high heat.
When olive oil is hot, add onions and peppers and cook for 5 minutes.
Add meat, garlic and salt and cook until meat is no longer pink.
Remove from heat and add cheese. Stir until cheese begins to melt.
Immediately place meat mixture on sliced bolillo rolls and spoon on chipotle honey sauce.

Recipe