Southwest Cheesesteak
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
4 poblano chiles
2 Tbsp. chili powder
1/2 Tbsp. garlic salt
1 tsp. ground cumin
2 pounds flank steak, trimmed
1 18″ sub roll
8 slices provolone cheese
2 cups shredded iceburg lettuce
1 cup prepared pico de gallo or tomato salsa
Instructions:
Heat the grill to medium-high for the most direct heat. Coat the poblanos with cooking spray and grill the chiles for 5-7 minutes, turning, until blackened. Meanwhile, combine the next three ingredients and rub the spices onto the steak. Grill the meat until medium rare. Let rest for 10 minutes and slice. Peel and slice the poblanos.
Layer the bottom half of the sub roll with the lettuce, steak, peppers, cheese, and salsa.
There are innumerable serving variations. You can choose from many different cheeses such as jalapeno jack, mozzarella, or sharp white cheddar for a different taste.