300g | 10oz thin sizzle steak fillets (Flank Steak; Minute steak; Bbq Beef Steak)
1 teaspoon ground Cumin
1 teaspoon Chipotle Chilli Powder
Salt to season
Olive oil or cooking oil spray
½ cup Chipotle Salsa
1 tablespoon adobo sauce
1 loaf Sourdough Bread (unsliced)
½ red onion, thinly sliced and divided
200g | 7oz grated Mexican Cheese blend (or any cheese of choice)
2 ripe tomates,
finely dicedFresh Cilantro | Coriander
Rub seasonings onto steak fillets.Heat a grill pan (or any grill) over medium-high heat. Drizzle pan with oil or spray with cooking oil spray. Add the steak fillets to the pan in batches and fry until browned on both sides (about 3 minutes each side). Allow to cool; slice across the grain. Combine the Chipotle Salsa Dip and the Adobo Sauce together in a shallow bowl. Dip the steak pieces into the Salsa; mix well to evenly coat.
Place the loaf of bread on a lightly greased baking tray (I use cooking oil spray). With a sharp knife, cut the bread in rows lengthwise being careful not to cut through to the base of the loaf. Holding the bread over the top, cut across into it widthwise, again about 1cm |1/2-inch above the base crust
Insert half of the onions first into each slice/wedge, then coated steak pieces; and finally the cheese. Push all ingredients down into the bread really well. Drizzle the garlic olive oil into each cut and over the bread.
Cover with foil and bake for 15 - 20 minutes, or until cheese has melted.
Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy.
Remove and allow to cool. Top with the diced tomatoes, remanding onion rings, fresh ripped coriander leaves and squeeze lime juice over the top.