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Thai BBQ-Inspired Cheesesteak
An on-trend, umami-rich philly cheesesteak with pickled coleslaw, crispy fried shallot rings and a duo of sauces: spicy sriracha sauce and a toasted sesame aioli.
Ingredients
SERVES: 1 AWESOME SANDWICH
| 5 -1 oz. slices | Steak-Eze® Breakaway® Sirloin Beef Steak - Lightly Marinated Alternate product option: Original Philly® Flat Steak - Marinated (Wow-4) or Philly Freedom® Flat Beef Steak - Moderately Marinated |
| 6” | Baguette |
| 1/2 oz. | Ginger & lemongrass paste (1:1) |
| 2 oz. | Red onions and poblano peppers (50/50, julienne) |
| 2 oz. | Hoisin BBQ sauce |
| 3 ea. | Havarti cheese, slices |
| 1 ½ oz. | Pickled carrots, daikon, jalapeño matchsticks |
| 7 ea. | Teardrop pickled peppers |
| To taste | Sriracha |
| 1 oz. | Toasted sesame aioli |
| 1 Tbsp. | Fried shallots |
| 1 tsp. | Mint leaves, chiffonade |
Directions
Cook the sliced steak according to the directions on the box. Halfway thru the cooking process, add the ginger/lemongrass paste, red onions and poblano peppers.
Right before finishing, sauce with the hoisin BBQ sauce and cover with the Havarti cheese slices. Place the sliced baguette atop the whole pile.
Add a scoop of the sliced steak to the bread.
Finish the sandwich by adding the pickled carrots, daikon, jalapeño matchsticks, teardrop pickled peppers with a drizzle of sriracha and toasted sesame aioli.
Garnish with fried shallots and mint leaves.
