Baja Cheesesteak Recipe

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle in adobo, 1 tablespoon fresh lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning or chipotle level. Refrigerate while preparing the sandwich components so flavors meld (at least 10 minutes).

Core and thinly slice the red bell pepper into strips. Peel and thinly slice 1/2 red onion. Slice 6 pepperoncini into rings (reserve some whole for garnish if desired). Chop 1/4 cup fresh cilantro and set aside.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sliced red bell pepper and sliced red onion. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until peppers are softened and onions are slightly caramelized, about 6–8 minutes. Remove vegetables to a bowl and keep warm.

If roast beef is cold from the fridge, warm it briefly in the same skillet: lower heat to medium, add a splash of water or a teaspoon of oil, add the roast beef in an even layer and toss until warmed through, about 1–2 minutes. Season lightly if needed. Keep warm with the cooked peppers and onions.

If toasting rolls (optional): Spread 1/2 tablespoon butter on each roll cut-side. Place buttered sides down on the skillet over medium heat and toast until golden, about 1–2 minutes.

To assemble each sandwich: Spread about 1.5 tablespoons Baja sauce on both the top and bottom of each roll (adjust to taste). Pile roughly 4 ounces (about 1/4 lb) of warmed roast beef on the bottom half of each roll. Top the beef with a generous portion of sautéed red peppers and onions (about 1/4 of the cooked vegetables per sandwich). Add 2 slices of pepper jack cheese over the hot beef and veggies so it softens/melts. Scatter sliced pepperoncini (about 1–2 tablespoons) over the cheese and finish with a sprinkle of chopped cilantro. Add optional pickled jalapeños if using. Close sandwich and press lightly.

If you prefer the cheese more melted, return assembled open-faced sandwiches to the skillet or under a broiler for 1–2 minutes until cheese melts, then close and serve.

Slice each sandwich in half if desired and serve immediately with extra Baja sauce on the side.