Mexi-delphia Cheesesteak Recipe

Prep and Marinate

Place thinly sliced flank or skirt steak in a bowl. Add 2 tbs vegetable oil, 2 tbs lime juice, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tsp ground cumin, 1 tsp chili powder, 2 cloves minced garlic, 1 tsp salt, and 1 tsp black pepper. Toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (you can marinate up to 2 hours for deeper flavor).

Cook Steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a drizzle (about 1 tbs) of vegetable oil. Add the marinated steak in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but still tender. Remove steak to a plate and tent with foil to rest.

Sauté Vegetables

Lower heat to medium-high and add remaining 1 tbs oil to the same pan. Add the thinly sliced onion and red bell pepper. Sauté 4–5 minutes until softened and edges begin to brown. Add the thinly sliced jalapeño and cook 1 minute more. Season vegetables lightly with a pinch of salt and pepper. Push vegetables to the side.

Combine Steak and Veggies

Return the cooked steak to the pan with the vegetables, toss to combine and warm together for 1–2 minutes. Taste and adjust seasoning with additional salt or pepper if needed.

Make Mexi-Delphia Cheese Sauce

In a small bowl, combine 4 oz softened cream cheese, 1 cup shredded pepper jack, 2 tbs sour cream, 1 tsp minced chipotle in adobo, and 2 tbs milk. Stir until smooth. If mixture is stiff, microwave in 10-second increments or warm gently in a small saucepan over low heat, stirring until smooth and spreadable. Taste and adjust heat by adding more chipotle if desired.

Melt Together

Spoon the cheese sauce over the steak and vegetable mixture in the pan and stir briefly over low heat until the sauce coats the meat and vegetables (about 1 minute). Remove from heat.

Toast Rolls

Slice hoagie or bolillo rolls lengthwise leaving a hinge if preferred. Spread softened butter on cut sides. Place rolls butter-side down in a clean skillet over medium heat or under a broiler for 1–2 minutes until golden and crisp. Remove from heat.

Assemble Sandwiches

Divide the steak, vegetable, and cheese mixture evenly among the 4 rolls. Top each sandwich with 1 tsp chopped fresh cilantro, optional pickled jalapeños to taste, and a squeeze of lime juice from the wedges. If desired, sprinkle 1 tsp lime zest over the cheese for a bright finish.

Serve immediately while hot.