The Ultimate Cheesesteak

By AzWench

Ingredients

• For the chipotle sauce:
• 1 cup mayonnaise (preferably Hellmann’s)
• 1 to 2 canned chipotle chile in adobo sauce, minced
• 1 to 2 tablespoons of canned adobo sauce
• For the beef:
• 3 poblano chiles
• 1 large onion, sliced into _ inch thick rounds and skewered like lollypops
• 1 beef tenderloin, trimmed (4 to 5 pounds)
• 3 ounces sliced provolone cheese (1/8 inch slice)
• Extra virgin olive oil
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• For the bread:
• 8 6-inch individual loaves of rustic bread
• 12 tablespoons salted butter (1-1/2 sticks), at room temperature
• 4 cloves garlic, minced
• 1/4 cup minced fresh parsley
• You’ll also need:
• Butcher’s string

Preparation

Step 1

Make the sauce: In a small bowl, combine the mayonnaise, chipotle, and adobo sauce and stir to blend.

Set up the grill for direct grilling and preheat to medium-high. Char the poblano on all sides until it is blackened, and grill the onions for several minutes on each side. Stem, peel, and seed the poblano. Cut it lengthwise into quarters. Light brush onions with oil and season w salt and pepper . Grill until golden brown on both sides 3 to 5 minutes per side. Let the onions cool slightly, then remove the skewers.

Make a lengthwise cut in the side of the tenderloin (do not cut all the way through) to form a deep pocket running the length of the tenderloin, and open it like a book. Season the meat, inside and out, with salt and pepper. Lay the strips of poblano end-to-end in the pocket you cut in the meat. Cover with onions, then the slices of provolone and grilled onions. Close the meat around the cheese and vegetables and tie at 2-inch intervals with butcher’s string.

Brush outside of tenderloin with olive oil and season generously with salt and pepper.

When ready to cook, preheat the grill to medium-high.

Grill the tenderloin several minutes on each side, 20 to 30 minutes total, or until an instant-read meat thermometer inserted in the center reads 145 degrees (for medium-rare). Let rest for several minutes, then remove the strings and slice thinly across the grain.

Meanwhile, cut the breads in half lengthwise. In a small bowl, blend the butter, garlic, and parsley. Spread on the cut halves of the breads. Grill, cut sides down, while the tenderloin cooks, watching carefully as the butter can cause flair-ups.

To serve, pile slices of the tenderloin on the grilled breads. Serve the sauce on the side.