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Birria Cheesesteak
Serves: 1-2
Total: 1.25H
Prep: 1H
Cook: 15M
5.0
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Recipe Preparation
Ingredients for meat:
- 3 lb chuck roast, cut into 6 pieces
- 2 pasilla chiles, dried
- 3 chipotle peppers, dried
- 3 guajillo chiles, dried
- 6 cloves garlic, minced
- 1 yellow onion, sliced
- 1 yellow onion, diced
- ¼ cup ketchup
- 2 qt. beef stock
- 16 oz Oaxaca cheese
- (shredded) or sub-sharp
- provolone
- 8 hoagie rolls
- 1 bunch of cilantro
- 2 tbsp olive oil
- 3 tbsp butter
Ingredients for spice rub:
- 2 tbsp smoked paprika
- 2 tbsp light chili powder
- 2 tbsp oregano
- 2 tsp white sugar
- 1 tbsp cayenne
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp cumin
- 2 tbsp kosher or smoked
- sea salt
Step Description
1
Coat the chuck roast with olive oil then combine the spice rub mixture. Use half of the spice rub to season the meat and reserve the rest for the sauce.
2
Place the chuck roast on the smoker for about 4 hours at 275°F (135°C). Using a ThermoPro TP960 TempSpike Truly Wireless Thermometer, check that the meat has reached an internal temperature of 155°F (68°C).
3
While smoking the beef, saute onions, garlic, and dried chiles with butter in a large Dutch oven. Once the onions are softened, pour in your beef stock and ketchup; lower temperature and continue to simmer on low for hours.
4
Add the chuck roast to the pot and raise the heat to medium with the lid cracked slightly. Cook until the beef reaches about 205°F (96°C) and the beef feels tender.
5
Shred the beef and set it aside. Blend the sauce in the Dutch oven until smooth.
6
To assemble the sandwich, place shredded cheese in the hoagie roll and bake for about 5 minutes at 375°F (191°C) until the cheese is melted. Fill the sandwich with shredded beef and top with chopped onion and cilantro. Serve with sauce for dipping or dunk the entire sandwich and enjoy!
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