Ultimate Steak Sandwich Recipe That Rivals Any Cheesesteak

If you like a deeply marinated steak, tons of beautiful crispy cheese filling up a beautiful fresh torta, you're going to love today. There you go. That's a torta right there. It's a Torta. Oh, sorry. It's my Canadian [clears throat] accent. Torta. It's a torta, eh? Tor- tort Tor- Did you spill something? What did you spill? All my crackers. Wait. Okay, what did you spill? All my crackers.

Wait. Out of what? My cheese. Oh my god, you eat like a 4-year-old. Your little balanced spray grits cracker snack set. Come on. Right. Yep. Yep. There's your torta. You could do this on any kind of roll you had. What's important is the combination of things. Yes, if you got a big torta, you'll be fine. But if you had something else, here's what we're doing. We're marinating some steak. Nice big bold flavors. Not a long marinating time because it's skirt steak. The big white fibers, it takes the marinade very nicely. Short period of time. Then we're going to grill the hell out of that.

Super hot. Not take very long. Chop it up. Melt the whole ton of cheese on top of the flat top and then some beans and business and then the whole thing goes into the torta. And this comes from Los Palomos in River- -side California. They have a couple locations up that away. So, you know, up by LA. Taco stand. And uh I keep hearing how great it is. And so now, we'll recreate one that I saw on their Instagram because it looked fantastic. And if I show you how to do you can make it. And then when you have it, you'll go, "Hey, this is pretty good. I got to go to the real place." So, if you're in California, you go to Los Palomos and you'll have it and you'll be super happy. That was a lot. God. All right. Shall

we? First up, marinating. Boom. We begin. Soy, don't get mad. It's a base for me when I'm making things like this. I really like it, so cut me some slack, will you? And again, you won't taste soy, it'll just taste delicious. Then a little neutral oil, some garlic, and then some dry stuff. Cumin, chipotle chili powder, smoked paprika, recipe below. Oregano, black pepper, and a little hot honey for sweetness. This we will mix. And mix well cuz you've got honey in there. Oh, this is going to stick beautifully, marinate really well. The sweetness of the honey is going to help add to the char of the whole thing. All right, skirt steak time.

There you go. Skirt steak comes from the plate, which is the lower belly of the cow. This is a beautiful long flat muscle with this wide grain. It takes the marinade really great, and look how thin it is. So, you know, you're cooking this super hot and fast. Not wasting any time. So, in a bag will go. Close it up shop, get the air out, and do this. And separate the pieces. You want to make sure everybody gets a nice amount of this marinade on it. This guy you can fling into the fridge for a half an hour. We can prep some vegetables, etc. Etcetera, etc. Let's start with the little onion, and I don't need tons. I just want this rough chopped. Nothing fancy. A relatively small dice. Let's

add some cilantro to that. And now some lettuce and tomato. This is a nice tomato. And a quick sauce. All this will be is some mayo and juice from pickled jalapenos. Pinch of salt. Voila. All right, give me a few minutes, let the steak finish marinating, and we cook. And we're ready to go. Remember what I said, hot and fast. That's hot. We cook this fast. It's not going to take long. I mean, really, uh few minutes a side, if that. Look, you can see it's been on what, 20 seconds? Little marks.

Very happy. And you'd be happy too if you could smell what is hitting this grill and coming back up. Let's just go a little Okay, so let's flip these kids, shall we? Oh, mother. Sensational. Keep it going. Yo. So there you see, this is thicker and this is thinner. This guy's probably close to being ready, so I'm just going to do that so it doesn't continue to cook. And I'll do that.

There you go. Now we just concentrate on the fat bits and we'll be there. All right, we're there. Let's go. Let's go, baby. Let's go. We waited as long as I can. I'm not kidding. I've wanted some of this for 10 minutes now. That's as long as we waited. All right, let's cut it up. Now I don't need to tell you we always cut against the grain. Correct? But you're not going to make a giant swoop like that and that would be dumb anyway. So what we'll do is we'll cut with the grain like this and look how pretty that is. Oh my god. Into pieces like this and then we'll turn it and now across the grain for the eating part.

Okay? Everybody good there? You understand that, right? And allow me to give Maxwell one of these. That's for you and I'll have one. Oh boy, great. So get yourself enough for one torta. And that should be about this much. But, remember this skinny end? I'll show you cross section. The skinny end, see? It goes faster, but it's still relatively pink down here. Okay, let me clean this up. We're almost there. First step, our torta. We're just going to get this a tiny bit crispy. Won't take long. Because the beef part includes cheese, so we're making a cheesy, crispy outside layer, and that will happen fast, and I

don't want to be bogged down worrying about this. Nice. Oh, Okay, that's where you're going. Off to the side, and here we go. So, think about this as being a like a cheese skirt. Below, right? Okay, we've got that. Now, we can add some of our onion down the middle. Some of the cilantro. Give that a second. Los Palomos does add a layer of beans, so put some of these guys in. And now our beef, and that will look like this. Holy god, this will be the torta to end all tortas. And by the way, those beans I just heated up with a little oil and a little cumin. Here we go.

Wow. That's gorgeous. Let's build. All right, let's go. Like this. A little bit of our pickled jalapeño mayo on the bottom. Lettuce. Tomato, tomato, tomato here. And always salt and pepper your tomatoes. And now this kid, like this. Wow. And then I'm just going to put a little bit more up top because I have to, because I'm a maniac. Not a lot. Just look. It's a super thin layer, right? Super thin. To do that, ladies and gentlemen, well, we got to do this. And this. Oh, snap. That's pretty. That's cheesy. That's beefy. That's unctuous AF. And now it's bite time. And

this I've been waiting for all day. It's the back. It's dripping. Look at you. It's dripping. Oh my god. Every part of this is fantastic. The spice from the smoked paprika in there, I mean, the steak is tender. It's beautiful. The little handful of beans in there are so good. All right, I'm having another bite. I'd love to share this with you, but you know, I can't. I can only share it with Max. So, it is what it is. But you know, what? But guess what? You can either go to Los Palomas and get one yourself or look at the recipe below and make one yourself. Either is a good option. Oh my god. That is just crazy.

You can either go to Los Palomas or hey, off.