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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These Mexican-inspired sandwiches are spread with chipotle mayonnaise, filled with seasoned beef and melted cheese, and topped with avocado, cherry tomatoes, and cilantro. Ingredients:
chipotle mayonnaise |
1 1/2 cups mayonnaise |
1/2 cup sour cream |
1/4 cup chopped fresh cilantro |
1/4 cup diced green onions |
1 1/2 tablespoons ground chipotle chile powder |
1 tablespoon lime juice |
1 tablespoon garlic basil spread (see footnote for recipe link) |
1 teaspoon ground cumin |
salt and freshly ground black pepper |
filling |
2 pounds beef tri-tip steak, thinly sliced |
2 anaheim chile peppers, diced |
1 onion, diced |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 lime, juiced |
1 tablespoon olive oil |
1 tablespoon minced garlic |
1 teaspoon red pepper flakes |
1 teaspoon ground cumin |
1 teaspoon ground chipotle chile powder |
1 teaspoon smoked paprika |
1 teaspoon mexican oregano |
1 cup chopped fresh cilantro |
2 jalapeno peppers, sliced (optional) |
assembly |
4 italian-style hoagie buns, split lengthwise |
1/2 pound sliced asiago cheese, divided |
1 avocado, sliced - divided |
1 cup halved cherry tomatoes, divided |
1/2 cup chopped fresh cilantro, divided |
Directions:
1. Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
2. Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
3. Preheat oven to 500 degrees F (260 degrees C).
4. Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
5. Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
6. Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.
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