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Birria Cheesesteak
INGREDIENTS
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
HOW TO MAKE Birria Cheesesteak
STEP 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.
STEP 2:
Place the chuck roast on the smoker for about 4 hours at 275°F (135°C). Using a ThermoPro TempSpike Truly Wireless Thermometer, check that the meat has reached an internal temperature of 155°F (68°C).
STEP 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.
STEP 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.
STEP 5:
Shred the beef and set it aside. Blend the sauce in the Dutch oven until smooth.
STEP 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!
