Southwestern Cheesesteak Sandwiches

Lynnda Cloutier


Hearty fare for watching the big game.source unknown

pinch tips: How to Tie a Roast




1 boneless beef chuck roast, about 3 to 4 lbs.
1 1/2 tsp. ground cumin
1 1/2 tsp. chipotle cdhile powder
2 tbsp. vegetable oil
1 large onion, sliced
1 poblano pepper, sliced
1 cup prepared thick and chunky salsa
1 to 2 cups beef stock
salt and pepper
8 hoagie buns
8 oz. pepper jack cheese, shredded

Directions Step-By-Step

Dry meat thoroughly with paper towels. Mix spices, reserving 1 teaspoon. Rub 2 teaspoons of the spices on the roast
Heat oil in pot over medium heat. Add the roast and carefully sear. Remove from the pot.
Add onion, poblano and reserved 1 teaspoon spices to the pot. Saute til tender. Remove, let cool and refrigerate.
Return roast to pot. Add salsa and enough beef stock to halfway cover the roast. Bring just to a boil, then reduce heat, cover and simmer gently til fork tender, about 3 hours.
Remove roast to cutting board. Slice beef and season to taste with salt and pepper. Add onions and peppers to the liquid in pot to reheat.
Preheat broiler. Split hoagie buns, top with cheese and toast briefly under broiler. Assemble the sandwiches with beef, onions and peppers. Makes 8 servings.

About this Recipe