This past winter, the chopped cheese sandwich enjoyed its moment in the sun. Think of it as a Philly Cheese Steak with New York swagger. While every maker puts their own spin on it, it’s typically made with ground beef, bell peppers and onion, cooked and chopped up together on a griddle. It’s covered with cheese, topped with shredded lettuce and stuffed inside a toasted hoagie roll. We thought it would make a delicious cheeseburger-esque taco filling. We added a little bit of chipotles in adobo but they can vary greatly in spiciness. We suggest starting with just one pepper and adding more if you want more heat.
1 pound 90/10 ground sirloin
1½ cups very thinly sliced red bell pepper (about 5 oz.)
1½ cups very thinly sliced poblano chile (about 4 oz.)
1 cup very thinly sliced red onion (about 3 oz.)
¾ teaspoon kosher salt
2 to 3 tablespoons chopped canned chipotle pepper in adobo sauce (2 to 3 peppers)
Cook sirloin in a large cast-iron skillet coated with cooking spray over medium-high, stirring occasionally to crumble, until browned, 7 to 9 minutes. Add bell pepper, poblano, and onion; cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in salt and desired amount of chipotle peppers. Smooth surface of mixture, and top with cheese slices. Cook until cheese is mostly melted. Using a spatula, “chop” cheese to incorporate into mixture.
Divide sirloin mixture among tortillas. Top evenly with lettuce, tomatoes, and sour cream.
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