Adapted from a recipe I found at the Home Sick Texan. Great cheese recipe. I recommend the Instant pot method for a traditional sirloin or top round roast beef. Low and slow if using a prime (or choice) rib roast.
What you need
For the Cheese Sauce
- 3 Hatch or Anaheim green chilis
- 1 jalapeño chilis
- 1 tablespoon butter
- 1 tablespoon of olive oil
- 1/4 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces cream cheese, cubed
- 8 ounces shredded Muenster (mozzarella can be substituted for both cheeses)
- 8 ounces shredded Monterey Jack
- 1/2 cup half-and-half
- 2 tablespoons chopped cilantro
- Salt to taste
Ingredients for the sandwiches:
- 1 tablespoon butter
- 1/2 medium yellow onion, cut into slivers
- Salt and black pepper
- 1 Tbs. Butter
- 1 Tbs. Flour
- 2 Cups of beef stock
- 2 pounds boneless rib-eye or other sirloin roast, thinly sliced or skirt steak will do as well.
- 4 - 8 inch hero buns, toasted and buttered
Instructions
For the Cheese Toppings
- Roast the Hatch and jalapeño chilis under the broiler until blackened, about 5 minutes per side. Place the chilis in a paper sack or plastic food-storage bag, close it tight and let the chilis steam for 20 minutes. After the chilis have steamed, take them out of the bag and gently rub the chilis to remove the skin. Remove the stems and seeds from the chilis and then dice.
- Preheat the oven to 375°F.
- In an ovenproof skillet, melt the butter and oil on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
- Remove the skillet from the heat and stir in the diced chilis.
- Evenly distribute on top the cream cheese and the shredded Muenster and Monterey Jack, then pour in the half-and-half.
- Bake uncovered until the cheese is bubbling, about 15-20 minutes.
- Remove from the oven, garnish with the cilantro and gently stir to combine everything.
- Add salt to taste
For the steak:
- Prepare your steak using your preferred method. Make sure to slice the beef thin as in a deli style hoagie cut.
- While the roast is cooking, add 2 tbs. of butter into a small sauce pot. Stir in 2 tbs. of flour until a nice peanut butter color just starts to form.
- Add 1-1/2 cups of the stock from the instant pot, or make the same out of beef bullion. stir in 1 tbs. of Worcestershire sauce and stir until thickened.
- In a serving bowl, add the steak and pour over the saucer and toss.
- Brown some onion strips in butter until caramelized and reserve for serving.
To assemble the sandwiches:
Evenly divide the meat and the onions between the toasted and buttered buns and top the meat with the cheese sauce.