A mexican-style cheesesteak with nacho cheese... tastes as good as it sounds!
cheesesteak with beef, chorizo sausage, jalapeños and nacho cheese - cooked on the flat top griddle.
Author:Malcom Reed
Ingredients
1 large onion (sliced into thin strips)
1 green bell pepper (sliced into thin strips)
2 fresh jalapeño peppers (sliced into rings)
1/2 stick melted butter
1lb chorizo sausage
2lbs thinly sliced beef (ribeye or top round)
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1/4 cup Malcom’s Grande Gringo Mexican Seasoning
8oz sliced pepper jack cheese
24oz nacho cheese sauce
4 12” sub rolls
1 jar pickled sliced jalapeño peppers
Directions
Preheat Blackstone griddle or similar flat top grill for 2 zone cooking. (I use a 4 burner with the middle two burners on medium high and the side burners on low heat).
Place the nacho cheese sauce in an aluminum loaf pan and place off to the low side to slowly heat.
Laddle a little of the melted butter on the flat top and add the vegetables. Season with Grande Gringo and cook for 3-4 minutes or until the vegetables soften. Move them to the cool side.
Brown the chorizo sausage and slide it too cool side with vegetables.
Add more melted butter to the flat top and lay out the thinly sliced beef in one layer. Season with Grande Gringo and cook until the meat is browned. Use a spatula to flip the beef and chop it into bite size pieces.
Combine the vegetable, chorizo, and beef and portion it out about the same size as a sub roll. Split the sub rolls, brush with melted butter and place along side each pile of meat for a few minutes to toast the bread.
Layer pepper jack cheese over the piles of meat and vegetables, place each sub roll over the meat and let it cook for 1-2 minutes to melt the cheese.
Carefully flip each sandwich over using a spatula so the meat and cheese mixture is securely in the bread roll.
Laddle each sandwich with warm nacho cheese sauce. Top with slices of pickled jalapeño and serve.
