Carne Asada Sandwich

Ingredients

• Chipotle Mayonnaise:
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced green onions
• 1 1/2 tablespoons ground chipotle chile powder
• 1 tablespoon lime juice
• 1 tablespoon garlic basil spread (see footnote for recipe link)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• Filling:
• 2 pounds beef tri-tip steak, thinly sliced
• 2 Anaheim chile peppers, diced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground chipotle chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon Mexican oregano
• 1 cup chopped fresh cilantro
• 2 jalapeno peppers, sliced (optional)
• Assembly:
• 4 Italian-style hoagie buns, split lengthwise
• 1/2 pound sliced Asiago cheese, divided
• 1 avocado, sliced – divided
• 1 cup halved cherry tomatoes, divided
• 1/2 cup chopped fresh cilantro, divided

Directions

Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.

Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.

Preheat oven to 500 degrees F (260 degrees C).

Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.

Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.

Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.