If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
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
Directions
Beef
Put short rib in the freezer about 30 minutes, then remove and slice super thin against the grain - put into a large bowl
Add remaining ingredients, and mix really well to combine - refrigerate a couple hours
Aioli
Put everything in a small bowl, and mix well - set aside
When ready to cook
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
You can cook everything at once if your griddle is large enough, or one at a time - in any case:
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
Add the vegetables, and mix in well - this is also a good time to toast the bun(s)
Top with some of the cheese, and mix in well to make a beautiful, cheesy beefy veggy mess
Add some aioli to the bun(s) then the beefness and voila - ur eating!!
