Jdd Cuban Cheesesteak Recipe

Prepare steak

If steak isn't pre-sliced, place in the freezer 20–30 minutes until slightly firm and slice very thin across the grain (about 1/8 inch).

Place the thinly sliced steak in a bowl. Add 2 tbsp olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, lime juice, 1 tsp salt and 1 tsp black pepper. Toss thoroughly to coat and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the thinly sliced yellow onion and both bell peppers. Sauté, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

Add 1 minced clove garlic during the last minute of sautéing. Season the vegetables with 1 tsp salt and 1/2 tsp black pepper. Remove vegetables from the skillet and set aside on a plate.

Return the skillet to high heat. Working in a single layer (in batches if necessary), add the marinated steak in a thin even layer. Let it sear without moving for 30–45 seconds to get some browning, then toss and spread to cook through, about 2–3 minutes total per batch depending on thickness.

When steak is just cooked through, fold the reserved sautéed vegetables back into the skillet with the steak. Toss to combine and adjust seasoning with a pinch more salt or a squeeze of lime if desired.

Stir in the sliced dill pickles and 2 tbsp spicy mustard into the steak-and-veggie mixture. If you have mojo criollo, drizzle 1–2 tbsp over the mixture for extra Cuban flavor; otherwise add a little extra lime juice. Mix to distribute evenly.

Preheat a skillet or griddle over medium. Split the rolls but keep them hinged. Butter the outside cut side of each roll lightly (about 1/2 tbsp per roll).

Place bottom halves of rolls on the skillet, layer 2 slices of Swiss cheese on each bottom half, heap an even portion of the steak-and-veggie mixture over the cheese, and top with a few pickle slices and optional pickled jalapeños and chopped cilantro/parsley. Place the top roll over each sandwich.

Press sandwiches gently with a spatula or use a heavy pan. Toast until the rolls are golden and the cheese begins to melt, about 2–3 minutes, then flip and toast the other side 1–2 minutes. Alternatively, transfer sandwiches to a preheated 375°F (190°C) oven for 4–6 minutes to melt cheese fully.

Remove from heat, slice sandwiches in half if desired, and serve immediately. Offer extra mustard, pickles or mojo on the side.