Poblano Cheesesteak Sandwich Recipe

Marinate steak

Whisk together soy sauce, olive oil, lime juice, minced garlic, cumin, smoked paprika, black pepper and kosher salt in a shallow dish. Place trimmed skirt steak in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Remove steak from refrigerator 20 minutes before cooking to come to near room temperature and blot excess marinade with paper towel.

Heat a large cast-iron skillet or grill over high heat until very hot (about 5 minutes). Add 1 tsp oil to the pan if using skillet. Sear steak 2–3 minutes per side for medium-rare (internal ~125–130°F / 52–54°C) depending on thickness. Adjust time for desired doneness.

Transfer steak to a cutting board, tent with foil and rest 5–7 minutes. Slice thinly against the grain into 1/8–1/4-inch slices.

Roast and peel poblanos

While steak marinates or rests, char poblanos directly over a gas flame, under a broiler, or on a hot cast-iron skillet until blackened and blistered on all sides (about 8–10 minutes). Place charred poblanos in a bowl and cover with plastic wrap or in a resealable bag for 10 minutes to steam. Peel off skins, remove stems and seeds, and slice into 1/2-inch strips.

Sauté vegetables

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced onion and cook 4–5 minutes until translucent and starting to caramelize. Add sliced mushrooms and cook 3–4 minutes until they release moisture and brown. Add sliced jalapeño and roasted poblano strips, season with 1 tsp salt and 1/2 tsp black pepper, and sauté another 2 minutes to combine flavors. Keep vegetables warm.

Combine mayonnaise, sour cream, prepared horseradish, cilantro, lime juice, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or mini food processor. Pulse or whisk until smooth and cilantro is evenly incorporated. Taste and adjust horseradish, lime, or salt to preference. Refrigerate until assembly.

Prepare rolls: spread the cut sides of each roll with 1/2 tablespoon butter. Heat a large skillet or griddle over medium heat and toast rolls buttered-side-down until golden and crisp, about 2 minutes. Keep warm.

Warm sliced steak briefly in the skillet used for vegetables over medium heat for 30–60 seconds to reheat and pick up flavors; combine with vegetables in the pan to marry flavors for 1 minute.

Divide the steak-vegetable mixture evenly among the four rolls. Top each portion with 2 oz (about 1/4 cup) shredded or thinly sliced mozzarella. If desired, place sandwiches under a broiler or in a 350°F oven for 2–3 minutes to melt the cheese.

Spread horseradish cilantro aioli generously on the top half of each roll, close sandwiches and press gently. Optionally slice in half and serve immediately with fries.

If making fries, cut russet potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear, then dry thoroughly in a clean kitchen towel.

Heat vegetable oil in a deep skillet or pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for 1–2 minutes until golden and crisp. Drain, season with 1 tsp salt and serve alongside sandwiches.