Chef notes
This recipe is truly something else. It delivers on the melty, cheesy, savory gloriousness that a traditional cheesesteak delivers, while bringing in the warm, slightly spicy and comforting flavors of Mexican cuisine.
Swap options: You can swap proteins for other cuts of steak or poultry. Use whatever cheese your heart desires.
Ingredients
- 2 Roma tomatoes, small diced
- 1/2 white onion, small diced
- 1/2 medium jalapeño, seeds removed, minced
- 1 teaspoon chopped cilantro
- 1/2 lime, juiced
- salt and freshly ground black pepper
- 1 pound rib-eye steaks
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle pepper
- 6 tablespoons vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 large jalapeño, seeds removed, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons tomato sofrito, preferably Goya
- 1/2 cup beef stock
- 5 ounces Oaxaca cheese, diced
- 1/2 cup shredded Chihuahua cheese
- 1 tablespoon chopped fresh cilantro
- 6-8 slider buns
- mayonnaise
- pico de gallo (recipe above)
Preparation
For the pico de gallo:
In a small bowl, mix all ingredients until well-incorporated. Season to taste with salt and pepper.
For the cheesesteak sliders:
1. Place rib-eyes in freezer for 30 minutes, remove and slice in 1/4-inch-thick slices crosswise. Season with
all dry seasonings.
Place vegetable oil in large saucepan and bring to medium-high heat.
3.Sauté onions, jalapeños and red bell peppers for 1 minute, then move to one side of pan.
4.Add thinly sliced rib-eye and sliced garlic into pan and sauté for about 1 minute until browned; mix vegetables and steak together and add a pinch of salt and pepper.
5.Add tomato sofrito to pan and sauté for an additional 10 seconds, then add beef stock, reduce in volume by half, about 90 seconds to 2 minutes.
6.Add all cheeses and cilantro to pan and fold everything together until melted and incorporated; season to taste if needed.
7.To toast buns, slather each side with about a teaspoon of mayonnaise, toast in a large pan on medium-high heat until golden brown, about 30 to 45 seconds.
8.To assemble, place a heaping spoonful of Mexican cheesesteak onto bottom slider bun, top with about a teaspoon of pico de gallo and top with top bun.
