1 Video | Photo: Sunny's Cheesesteak Recipe
Ingredients
For the beef:
- 1 pound flank steak
- 1/2 cup red wine vinegar
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro leaves
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
For the sauce:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 chipotle chiles in adobo (canned), chopped
- 1 tablespoon adobo sauce (from chipotle can)
- 1 1/2 cups heavy cream
- 1 cup processed grated Cheddar
For the sandwich:
- 1 tablespoon vegetable oil, plus more if needed for steak
- 1 red bell pepper, cut into strips
- 4 hoagie rolls
- 1 avocado, pitted and flesh sliced 1/4-inch thick
- 1 cup cilantro leaves
Directions
Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour.
Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich.
Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes.
To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately.
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By joyflet_11705688
Hamilton, VA
on February 27, 2011
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Love Sunny and this cheesesteak! This may be my new favorite splurge meal, Loved it!
By Butterflynay64
richmond, VA
on February 25, 2011
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When I first watched this episode I knew it was going to be the bomb. I wanted to use ribeyes but they were too expensive so instead I used a flat iron filet and marinated it while I was at work. The fragrance smelled so good. When i sliced the meat it was so tender. Sauteed some green peppers,mushrooms and onions. I also made the cheese sauce, make sure you season that with salt and some pepper because it was a little bland until i hooked it up. I broiled the hoagie roll and put a slice of provolone cheese on it,mayo,meat,peppers then cheese sauce all over that bad boy!!! Thanks Sunny my man loved it. Will make again Thanks Sunny and other reviews!!
By soapstore_12581604
Pocono Mountain...
on February 22, 2011
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OMG, this recipe is the bomb diggity. I am not a big cheesesteak kinda gal but this was out of this world. My oldest daughter doesn't eat alot of red meat and she never eats peppers or onions or anything spicy. She thoroughly enjoyed this & said "it's a keeper". My youngest daughter doesn't eat anything, she's the pickiest eater I've ever seen & even she enjoyed this one. My husband is the cheesesteak guru in the family & he was moaning while eating this. Thank you for sharing this outstanding recipe, we will be making this one again & again & again.
Read all 34 reviews