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Grilled Prime Cheeseteak Tacos

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  • Level: Easy
  • Total: 2 hr 45 min (includes freezing time)
  • Active: 40 min
  • Yield: 12 tacos
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Ingredients

1 1/2 pounds center-cut tenderloin

1 poblano chile 

Olive oil, for drizzling

1 yellow onion, sliced into 1/4-inch strips 

Kosher salt and freshly ground black pepper 

12 fresh corn tortillas 

Cheese Sauce, recipe follows

12 pickled cherry peppers, stemmed, seeded and thinly sliced 

Cheese Sauce:

One 12-ounce can evaporated milk

2 teaspoons Dijon mustard 

4 ounces sharp yellow Cheddar, freshly grated 

2 ounces pepper jack cheese, freshly grated 

2 ounces blue cheese, crumbled 

2 teaspoons cornstarch 

Directions

  1. Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible.
  2. Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
  3. Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes.
  4. Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve.
  5. Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
  6. To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers.

Cheese Sauce:

  1. Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use.