Ssu Ranchero Sandwich Recipe

In a small bowl combine mayonnaise and sour cream until smooth.

Stir in finely chopped chipotle, adobo sauce, lime juice, minced garlic, chopped cilantro, smoked paprika, ground cumin, salt and black pepper. Taste and adjust heat by adding more chopped chipotle or adobo if desired.

Cover and refrigerate the sauce for at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Pat the steak dry with paper towels. Place in a shallow dish or zipper bag.

Whisk together olive oil, soy sauce, lime juice, chili powder, garlic powder, kosher salt and freshly ground black pepper. Pour over steak and rub to coat evenly. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add a little oil to the pan if it is not nonstick.

Remove steak from marinade and let excess drip off. Sear steak 2–3 minutes per side for medium-rare (thinner slices may only need 1–2 minutes per side). Cook longer for desired doneness.

Transfer steak to a cutting board and let rest for 5 minutes, then slice thinly across the grain into strips about 1/4-inch wide.

While steak rests, slice rolls in half horizontally. Spread the cut sides lightly with softened butter.

Optional: rub the cut sides with the halved garlic clove for a subtle garlic note.

Place rolls butter-side down on the hot skillet (same pan used for steak if you like) and toast 1–2 minutes until golden and slightly crisp.

Spread about 1.5 tablespoons of the ranchero sauce on the bottom half of each toasted roll.

Layer evenly with lettuce leaves, 3–4 slices of tomato, a few rings of red onion, and 4 pickle slices per sandwich.

Top the vegetables with half of the sliced steak per sandwich (about 6 oz per sandwich). Arrange the steak so it’s evenly distributed.

Place two slices of pepper jack cheese over the hot steak so it softens. If you prefer melted cheese, return the assembled open-faced sandwich to the skillet for 30–60 seconds covered until the cheese just melts.

Spread 1 tablespoon ranchero sauce on the top roll, close the sandwich and press gently. Slice in half if desired and serve immediately.