1 tablespoon garlic basil spread for recipe link see footnote
1 cup cherry tomatoes divided halved
0.5 cup cilantro leaves fresh divided chopped
1 tablespoon garlic minced
1 bell pepper diced green
0.3 cup green onions diced
1 teaspoon ground chipotle chile powder
1 teaspoon ground cumin
2 jalapeño peppers sliced
1 juice of lime juiced
1 tablespoon juice of lime
1.5 cups mayonnaise
1 tablespoon olive oil
1 onion diced
1 teaspoon mexican oregano
1 bell pepper diced red
1 teaspoon pepper flakes red
4 servings salt and pepper black freshly ground
1 teaspoon paprika smoked
0.5 cup cup heavy whipping cream sour
4 hoagie buns split italian-style
2 pounds beef tri-tip steak thinly sliced
Equipment
bowl
baking sheet
oven
dutch oven
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.
