New Mexican Cheesesteak Sandwich
4 poblano chiles
2 tablespoons chili powder
1/2 tablespoon garlic salt
1 teaspoon ground cumin
1 (2 pound) flank steak, trimmed
1 long loaf Italian bread, halved
8 slices provolone cheese
2 cups shredded iceberg lettuce
1 cup prepared Pico de Gallo or tomato salsa
Heat grill to medium-high for direct heat.
Coat poblanos with cooking spray.
Grill peppers for 5-7 minutes, turning, until blackened.
Meanwhile, combine next three ingredients; rub onto steak.
Grill steak until medium rare.
Let steak rest for 10 minutes then slice.
Peel and slice poblanos.
Layer bottom half of bread with lettuce, steak, peppers, cheese, and salsa. Top with the other half of bread loaf.
Yield: 10 servings
Southwestern Sandwich Recipes
Southwestern Recipes Index