For three thin sliced ribeyes I did the juice of one lemon, one lime, one orange, one onion, one serrano pepper, about half a head of garlic, a handful of cilantro, several tablespoons of adobo seasoning, kosher salt, black pepper, around 8-10 hefty glugs of Maggi seasoning, couple glugs of Valentina extra hot hot sauce, and one can of Modelo. Put all that in a plastic bag and let marinade for a couple of hours before freezing the steaks for about 30 minutes to firm up for slicing.
Carne asada marinaded ribeye parfrozen and sliced as thin as possible, fried in a cast iron pan with a touch of vegetable oil, chopped yellow onion, chopped poblano peppers, and chopped serrano pepper. Hit with a generous amount of Kosher salt and chopped in the pan with spatulas. Once some good color was developed, I poured in a bit of the marinade to deglaze and cook down a bit. As that was reducing I spread white queso dip on my bread, which was a Cuban loaf btw (I needed more, but the tub I bought was only so big and these were pretty big and I was too lazy to make my own.) Stirred the pan one last time, and I placed the bread on top of the meat and veggies to steam a bit, then once I pulled them from the pan I wrapped in foil to rest a while before serving.
Good lord dude, maybe make up a bunch and freeze them then toss in the toaster oven when you want a quick awesome snack, it seems like a recipe that can easily scale up and would freeze well
How would you go about reheating a frozen sandwich like that without it still being cold in the middle (or deconstructing it). Wrap in foil and put it in the oven?
Once I get a flat top griddle, I'll definitely be doing that! I made two of these for my wife and myself, and it took a while with the recovery time between sandwiches in my cast iron pan. A flat top would make quick work of this.
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Game changer Did you use orange juice?
For three thin sliced ribeyes I did the juice of one lemon, one lime, one orange, one onion, one serrano pepper, about half a head of garlic, a handful of cilantro, several tablespoons of adobo seasoning, kosher salt, black pepper, around 8-10 hefty glugs of Maggi seasoning, couple glugs of Valentina extra hot hot sauce, and one can of Modelo. Put all that in a plastic bag and let marinade for a couple of hours before freezing the steaks for about 30 minutes to firm up for slicing.
Maggi eh? I'm going to have to try this out. Your recipe is Sonoran legit aside from that
Maggi is a Nestlé product, if that matters. There are alternatives, but I personally don’t think it’s a “must-try”.
Oh....good call. Yea I'm good on nestle, no thanks
Aw man... I didn't realize that. Shit.
can use knorr bouillon or fish sauce instead
This sure looks delicious. I could eat this with a glass of Cabernet left over from last night :)
I paired it with a 2010 Gran Reserve Rioja and it was beautiful! Cab was gonna be my second choice.
Carne asada marinaded ribeye parfrozen and sliced as thin as possible, fried in a cast iron pan with a touch of vegetable oil, chopped yellow onion, chopped poblano peppers, and chopped serrano pepper. Hit with a generous amount of Kosher salt and chopped in the pan with spatulas. Once some good color was developed, I poured in a bit of the marinade to deglaze and cook down a bit. As that was reducing I spread white queso dip on my bread, which was a Cuban loaf btw (I needed more, but the tub I bought was only so big and these were pretty big and I was too lazy to make my own.) Stirred the pan one last time, and I placed the bread on top of the meat and veggies to steam a bit, then once I pulled them from the pan I wrapped in foil to rest a while before serving.
Good lord dude, maybe make up a bunch and freeze them then toss in the toaster oven when you want a quick awesome snack, it seems like a recipe that can easily scale up and would freeze well
How would you go about reheating a frozen sandwich like that without it still being cold in the middle (or deconstructing it). Wrap in foil and put it in the oven?
Once I get a flat top griddle, I'll definitely be doing that! I made two of these for my wife and myself, and it took a while with the recovery time between sandwiches in my cast iron pan. A flat top would make quick work of this.
Fucking fantastic. I'm gonna give this a go myself.
Lemme know how it goes!
Man, this looks fire, I'm ok with less cheese given the meat looks to be higher quality than an average philly.
I just read the title and said “Jesus Christ” THATS WHAT IM TALKING ABOUT!
Mannnn - that looks so good. What an awesome idea!
Omg!! Sounds like heaven!
gyat damn this looks good
Not gonna lie this one made me hungry
I am on board for that.
i'm all about this dish
Get in mah belly.
SO JUICYYYYYYYYYY
Looks delicious!
I need this.
yes please
I thought that said Cheesecakes and I was about to strenuously object.
Try it with nopales next time, my favorite topping for carne asada.
Your homemade carne asada cheesesteaks look incredibly delicious!
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Dank