Thai Bbq-Inspired Cheesesteak

An on-trend, umami-rich philly cheesesteak with pickled coleslaw, crispy fried shallot rings and a duo of sauces: spicy sriracha sauce and a toasted sesame aioli. 



5 -1 oz. slices 

Steak-Eze® Breakaway® Sirloin Beef Steak - Lightly Marinated

Alternate product option: Original Philly® Flat Steak - Marinated (Wow-4) or Philly Freedom® Flat Beef Steak - Moderately Marinated

6” Baguette ​ 
1/2 oz. Ginger & lemongrass paste (1:1) 
2 oz. Red onions and poblano peppers (50/50, julienne) ​ 
2 oz. Hoisin BBQ sauce ​ 
3 ea. Havarti cheese, slices ​ 
1 ½ oz. Pickled carrots, daikon, jalapeño matchsticks ​ 
7 ea. Teardrop pickled peppers ​ 
To taste Sriracha ​ 
1 oz. Toasted sesame aioli   ​ 
1 Tbsp. Fried shallots 
1 tsp. Mint leaves, chiffonade  
  1. Cook the sliced steak according to the directions on the box. Halfway thru the cooking process, add the ginger/lemongrass paste, red onions and poblano peppers.  ​

  2. Right before finishing, sauce with the hoisin BBQ sauce and cover with the Havarti cheese slices. Place the sliced baguette atop the whole pile. ​

  3. Add a scoop of the sliced steak to the bread.

  4. Finish the sandwich by adding the pickled carrots, daikon, jalapeño matchsticks, teardrop pickled peppers with a drizzle of sriracha and toasted sesame aioli. ​

  5. Garnish with fried shallots and mint leaves.