Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ These are great during the week, especially if you make the caramelized onions in advance. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I never use La Costeña Chipotles. I use the San Marcos or Goya brand. Goya is more on the sweet side while San Marcos is a bit spicy. I live in South Texas and we are used to eating spicy foods. My favorite chiles are Serranos especially if they are fire roasted. They tend to be spicier.
Love to cook “ follow” several cooking podcast , but hands down this is my absolute favorite one . Have made most of the recipes shown and will definitely be duplicating this one . Besides the actual recipes , I love the interaction of his son and wife . Thanks for posting
@rickvela9126 - So agree. By far my fav cooking channel. The recipes are excellent, directions are easy to follow and I love the family interaction. Such a joy to watch and the food is excellent
@@Puddingcup110 You're not going to learn much about cooking on the Food Channel/Network. It's mostly just entertainment with many of them not schooled in the culinary arts. Most have made characters of themselves. Colored hair, body piercings, yelling and cussing, etc. )-;
I should have been working on my ecom business today and yet here I am binge watching James and Tara videos and self-medicating by listening to James describe his mise en place. Another great video with cooking instructions beyond this specific meal. You are appreciated.
I don’t have holes in my pan lids but I saw on another show ( don’t remember which one) they put a skewer in the hole. Love your channel. Reminds me of growing up in Brooklyn. 🌼
Now let me tell you something, when your son comes right out of the gate and with the first bite and says I give it a 10 he ain't even finished chewing it all up yet and knows it's a good sandwich😊 I am definitely going to be using this recipe this weekend cuz I have the ingredients.
Even skirt steak on a regular steak night is a really delicious alternative to the more expensive cuts. Also great on a toasted corn tortilla with some pico de gallo! Also a 10! Excellent work as always.
Hey Jim, Thanks for all you do with these great techniques and recipes. Just wanted to add that I was taught to preheat cast iron pans in the oven (since you were pre-heating anyway) and the iron gets far fewer hot spots even when back on the burner.
Another awesome easy recipe. Thank you! Did something similar this last weekend on the barbecue with ribeye steaks, ciabatta, arugula, and an aïoli sauce.
I've gone from being a good Chef to a great chef with the help of you and you're amazing RUclips content, and some of my favorite recipes have come from this channel. Looking forward to making this for dinner thank you to you and your taste testers. God bless 🙏 🙏
Same here…and I’ve cooking and experimenting for 40 yrs+! Whenever I’ve made a SipnFeast recipe, my family loves it and friends ask for the recipe (of course I send them here.) Thanks so much for making cooking enjoyable again 🙌💃🏼💃🏼
This looks great! Provolone is THE cheese for steak sandwiches in our house. It just works so well. Same goes for chipotle mayo. Ciabatta rolls are a family favorite. I used them last night for Cuban sandwiches...not traditional but so delicious.
I made this today and followed your recipe to the letter. These sandwiches were a tremendous hit! The chipotle sauce was the perfect compliment to the steak, onions, and arugula. Another great recipe!
I actually watched the whole video just to fully appreciate James' review at the end. That is brilliant to let him be the rater and tester; it certainly works for all of your viewers. By the way, that sandwich looks 100% delicious...
Oh Lawd have mercy! These look so delicious. I love a toasted crunchy bread. Great job Sip and Feast Family. The taste tester didn’t hesitate, first bite and he called it a 10.
Reporting in after lunch on a beautiful Friday off work. I happened to have all the ingredients to make this, but had never actually had a steak sandwich before (I'm a Chicago boy, if we're eatin a hot sandwich around here, 90% of the time its an Italian Beef lol). I planned on using the skirt steak like I usually do for some tacos, but when watching this and you talked about getting a good sear on a really hot grill, it reminded me of Alton Brown's skirt steak video where he straight up cooks directly on the charcoal in his grill. That sounded like fun, so I did that and then made this sandwich with it. BOY have I been missing out on steak sandwiches, this just got added to my regular rotation of things to make while in the mood for grillin'.
This was really helpful. I bought a London Broil yesterday for meal prep. I didn't make the sandwich (yet) but cooked it this morning and this is probably the first time it was sliced properly and hasn't been way over cooked. Hats off to you all. Thanks, again. I'm a fairly decent cook, but your tutorials are helping me up my game.
I appreciate you mentioning the correct way to cut steak across the grain. Not naming names but I still see major food channels cutting steak wrong. Channels with thousands of viewers. It's just one of those key life skills that everyone should know. Cheers m8
Jim, excellent video! Loved every minute of it! Lots of valuable info, thank you! Caramelized onions, arugula, skirt steak cooked and cut properly, melted provolone and freshly toasted delicious rolls/baguette! What a great formula! Plus you're right on schedule, one week from last Thursday. My life revolves around these important dates, you know! Thanks again to you, Tara and James. - Marilyn
Cant wait to make this sandwich! just a point of clarification, i would suggest you specify "outside skirt steak" vs "inside skirt steak" the outside skirt steak is much more tender where as the inside skirt can be tough and inconsistent. thank you for the recipe.
Arugula is the very best match imo to anything with beef. On a juicy beef burger? Amazing. Its earthy flavour really stands up to the deep flavour of beef (Earl’s restaurant in Canada has fantastic burgers, served on a brioche bun with arugula). This steak sangwich looks amazing Jim! Thanks for the recipe 🙌 Tip: I keep the rest of my chipotle in a sandwich bag in the freezer. Then, whenever a recipe calls for chipotle, I simply shave a chunk off and put the rest back in the freezer. It’s amazing how many recipes you can use chipotle in when you just need a smidge.
Just made a batch for hungry, slightly fussy men, and this is now their new favorite of all time. Love that you include your wife's perspective. Can make all the difference if I try a recipe or not.
Living vicariously through you. I'm currently renting an apartment until the housing market rebounds. The smoke alarm for my kitchen is literally above the stove. I boil water and the thing goes off. No way I can sear using a cast iron pan. This sandwich looks incredible.
I sympathize with your pain! I used to live in an apartment where the smoke alarm would go off everytime I opened my oven if it was above 400. I got really good at opening my oven & taking things out quickly! Having that fear of setting it off constantly def dictates what you make.
That is the best looking sandwich I’ve seen in a long time! I rarely get hungry watching food vids but this one had my stomach growling! Like I may get my lazy ass up and hit the grocery store on this lazy rainy Saturday and I don’t leave my house when I’m mentally set to vedge and I’m in my sweats binge watching everything on my iPad. Ps…..your boy is lucky to have you as his pops 🤩👍
I’ve made a very similar sandwhich but I made a fresh Chimichurri for it! That had a little red pepper flake and lemon juice in it as well which added some heat and acidity to the richness of it all.
Skirt steak is my favorite cut and I make a steak sandwich with it at least once a week. I am loving the chipotle mayo idea and can’t wait to give it a try. If I can give one tip from also growing up working in a kitchen like you have in the deil, use the back of the knife to scrape the board so it doesn’t dull the knife. Keep up the great content!!
Hi Sip and Feast, love the recipe! Looks really straightforward but sophisticated combination of flavors The one thing you could consider tweaking would be to (like you said) add a little more chipotle to the sauce but also some hot sauce. Little more spice and acidity to balance the sweetness of the onions
We make a similar sandwhich with skirt steak and cibatta. Only sub the chipotle mayo for a chimichuri sauce and pickled onions rather than carmelized. Also, Alton Brown's "steak on coals" method for grilling skirt steak is an absolute game-changer. It looks insane, but do it once, and you'll never go back to grilling skirt steak the traditional way.
This couldnt have come at a better time, the "higher end" place next to me gave me a steak sandwich equivalent to a middle finger on a baguette. Said I'll make my own and who comes in a day later but my fav YT home cook. Thanks James. -also James.
Being from Philly originally, and having made (maybe) thousands of cheesesteaks, I reflexively take instructions from a New Yorker with (pardon the expression) a grain of salt. That said, the addition of arugula is a unique approach, and I endorse the use of red onions in place of yellow onions. To my taste, the roll is key to a proper sandwich, and I favor proper Italian bakeries in Philly. Woe to those using soft, mass produced rolls. Bottom line: Bravo! Well done! Encore!
Oh this is absolutely perfect!! I love steak, I love sandwiches, and I LOVE steak sandwiches, especially the Philly steak sandwich. But this? This looks just as delicious and promising. Can’t wait to try this! Thanks for your lovely videos, James. You’re my favorite chef, and I seriously adore how organized your content is. Hope you’re doing well 🥰❤️ (Question: Have you ever had stroganoff? 👀 If so, what’s your take on it if you were to do this dish? Some people like it as beef, while others prefer it as chicken, like myself! I’m aware you’ve done a video about the beef one, but I’d like to see you try the chicken version too! 🙈)
Man, that looks amazing! Steak is a rare treat at my house due to the price, but this looks like a great way to stretch it! And I really liked seeing the tips on cooking skirt steak, which I'm sure I would have messed up. I tend to prefer flat iron steaks since those are very forgiving cuts that sort of bulk up in the center when they cook, so it's easy to get a great sear even at rare to medium-rare doneness. Definitely gonna try this!
I've had Chipotle in Adobe that was soooooo hot and others that are mild. I appreciate that you cautioned your viewers to taste it. It can make a huge difference! I personally prefer a horseradish cream or a spicy mustard but I'll try your dish, it looks amazing.
Looks awesome as always, Jim! We were at Costco yesterday, and I had the skirt steak in my hand. I may have to go back today! I've always used a horseradish based sauce for this, but I'll most certainly be trying the chipolte sauce next time!
The brand of that knife is Victorinox . They're the company that makes Swiss army knives . But they make great kitchen knives as well . They're a mid level brand , but worth the cost . I also think that you missed a step thay would add good flavor by toasting the bread lightly first , adding that light color and flavor . That would also help keep the bottom bread from getting mushy as the sauce and meat juices soak into it . If I make this type of sandwich , I always toast the bread first under the broiler for a minute or two ( as much as it needs to get a very light toast , then build the sandwich and back under the broiler to melt the cheese
Those Victorinox cooking knives are awesome. I've got big money Japanese blades that sit in the drawer because I'm afraid to use them, and my Victorinox is my workhorse. I use it every day.
Yes, chipotles are a smoked pepper, not just some fast food place. The sauce that comms in the can with the chipotles is better than the peppers themselves! I make a terrific chipotle/cumin dip using it and it's amazing stuff.
Suggestion from left field - try crumbling on a bit of blue cheese, or even better Roquefort, in place of a mild cheese. The additional layer of contrast with the sweet form the onions and heat from the chipotle is next level.
I have a grill insert for my air fryer to get the char marks and do my skirt steak in it. Works great. The only thing is for multiple pieces you have to cook in rounds. But for like two people, its less messy and you dont get the kitchen smoke. Thanks for explaining cutting against the grain. I couldn't wrap my head around it for some reason before.
Don't like provolone? Heathens! That sandwich looked amazing. 👏 Several brands make pre-diced Chipotle peppers. We always keep a jar in the refrigerator.
@lisabishop6266 I used that method for years,and then one day I was cutting and shaping some non-skid for a new hallway carpet and my brain tapped me on the shoulder and said, "Ya know where this stuff would work really well?" So now I can just roll it up and stick it back in the same drawer with all our foils and wraps. No wet towel to dry, no damp counter to wipe off, etc. Also, my cutting board isn't absorbing any unnecessary H20 while it's sitting on the towel. I also eventually cut out a 6 by 4 section of it at the end, and my scraper slides right under the board now and stays out of the way.
Chipotle, smoked & dried jalepenos. Those suckers have a huge range of spice relative to where they are on the scale, always pleasant when I encounter fresh ones to see if its a punch in the face or a nice peppery sweetness.
Love your videos! Here's one I'd love to see you do: deli potato pancakes. Manny's in Chicago does a great potato pancake that I just can't seem to duplicate.
ah, the torta de bistec has found its way to your kitchen! In South Texas these are made on telera rolls; in West Texas we use bolillos. Toast them in steak juice and butter. MMMmm! (and yes, you can get a good sear indoors. You want a *big* cast iron skillet or, better, a comal, and you get it HOT. Water-bead-dancing HOT. Drop your steaks and give them a minute, then flip and give another minute. You can turn the stove off and they'll finish cooking from the pan's residual heat.)
Could you put together a grilled Prosciutto sandwich? I'm sure you have a few great recipes. Arugula goes well with prosciutto. Keep up the great channel.
Damn this looks good. I think the only change I would make is to toss the arugula in some sort of acidic dressing, like red wine vinegar/lemon/dijon/pepper which would add some sharpness to cut thru all the sweet and rich components.
Thanks for watching!
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These are great during the week, especially if you make the caramelized onions in advance. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Great as work lunch !
I just love your recipes.
😋👍
I never use La Costeña Chipotles. I use the San Marcos or Goya brand. Goya is more on the sweet side while San Marcos is a bit spicy. I live in South Texas and we are used to eating spicy foods. My favorite chiles are Serranos especially if they are fire roasted. They tend to be spicier.
Looks amazing Jim! I can't wait to make these for the family!
I think that was the fastest 10 rating I’ve ever seen James give out! It must be good! 😁
James is turning into a very eloquent food reviewer, he's doing a great job!
he is sooo cute!!!
Love to cook “ follow” several cooking podcast , but hands down this is my absolute favorite one . Have made most of the recipes shown and will definitely be duplicating this one . Besides the actual recipes , I love the interaction of his son and wife . Thanks for posting
I appreciate that, thank you!
@rickvela9126
- So agree. By far my fav cooking channel. The recipes are excellent, directions are easy to follow and I love the family interaction. Such a joy to watch and the food is excellent
I'm sure you and James understand when I say my favorite is Jacques Pepin. James is second (-;
Very good content, just to much talking/explaining. It’s RUclips, not Food network. Sheesh. 😂
@@Puddingcup110 You're not going to learn much about cooking on the Food Channel/Network. It's mostly just entertainment with many of them not schooled in the culinary arts. Most have made characters of themselves. Colored hair, body piercings, yelling and cussing, etc. )-;
I should have been working on my ecom business today and yet here I am binge watching James and Tara videos and self-medicating by listening to James describe his mise en place. Another great video with cooking instructions beyond this specific meal. You are appreciated.
I don’t have holes in my pan lids but I saw on another show ( don’t remember which one) they put a skewer in the hole. Love your channel. Reminds me of growing up in Brooklyn. 🌼
Now let me tell you something, when your son comes right out of the gate and with the first bite and says I give it a 10 he ain't even finished chewing it all up yet and knows it's a good sandwich😊 I am definitely going to be using this recipe this weekend cuz I have the ingredients.
Even skirt steak on a regular steak night is a really delicious alternative to the more expensive cuts. Also great on a toasted corn tortilla with some pico de gallo! Also a 10! Excellent work as always.
Hey Jim, Thanks for all you do with these great techniques and recipes. Just wanted to add that I was taught to preheat cast iron pans in the oven (since you were pre-heating anyway) and the iron gets far fewer hot spots even when back on the burner.
That is a good idea for sure.
Seems so simple, but I never would have thought of that. Thank you so much
It works really great that way.
Another awesome easy recipe. Thank you! Did something similar this last weekend on the barbecue with ribeye steaks, ciabatta, arugula, and an aïoli sauce.
I've gone from being a good Chef to a great chef with the help of you and you're amazing RUclips content, and some of my favorite recipes have come from this channel. Looking forward to making this for dinner thank you to you and your taste testers.
God bless 🙏 🙏
I'm so happy to hear that, thank you.🙏
Same here…and I’ve cooking and experimenting for 40 yrs+! Whenever I’ve made a SipnFeast recipe, my family loves it and friends ask for the recipe (of course I send them here.) Thanks so much for making cooking enjoyable again 🙌💃🏼💃🏼
Consistently AWESOME!!! You're killing it my friend!!!
This looks great! Provolone is THE cheese for steak sandwiches in our house. It just works so well. Same goes for chipotle mayo. Ciabatta rolls are a family favorite. I used them last night for Cuban sandwiches...not traditional but so delicious.
Another bangin' recipe! I've never been big on making epic sandwiches, but you're really making me want to up my sandwich game 😅 Thanks Jim and Tara!!
I made this today and followed your recipe to the letter. These sandwiches were a tremendous hit!
The chipotle sauce was the perfect compliment to the steak, onions, and arugula. Another great recipe!
I actually watched the whole video just to fully appreciate James' review at the end. That is brilliant to let him be the rater and tester; it certainly works for all of your viewers. By the way, that sandwich looks 100% delicious...
Oh Lawd have mercy! These look so delicious. I love a toasted crunchy bread. Great job Sip and Feast Family. The taste tester didn’t hesitate, first bite and he called it a 10.
Reporting in after lunch on a beautiful Friday off work. I happened to have all the ingredients to make this, but had never actually had a steak sandwich before (I'm a Chicago boy, if we're eatin a hot sandwich around here, 90% of the time its an Italian Beef lol). I planned on using the skirt steak like I usually do for some tacos, but when watching this and you talked about getting a good sear on a really hot grill, it reminded me of Alton Brown's skirt steak video where he straight up cooks directly on the charcoal in his grill. That sounded like fun, so I did that and then made this sandwich with it. BOY have I been missing out on steak sandwiches, this just got added to my regular rotation of things to make while in the mood for grillin'.
This was really helpful. I bought a London Broil yesterday for meal prep. I didn't make the sandwich (yet) but cooked it this morning and this is probably the first time it was sliced properly and hasn't been way over cooked. Hats off to you all. Thanks, again. I'm a fairly decent cook, but your tutorials are helping me up my game.
I appreciate you mentioning the correct way to cut steak across the grain. Not naming names but I still see major food channels cutting steak wrong. Channels with thousands of viewers. It's just one of those key life skills that everyone should know. Cheers m8
Great work as always Jim! Keep representing the tri-state area proud!
I can tell you are a great cook, and a great dad! It's obvious that you love your son! Great show!!!
Jim, excellent video! Loved every minute of it! Lots of valuable info, thank you! Caramelized onions, arugula, skirt steak cooked and cut properly, melted provolone and freshly toasted delicious rolls/baguette! What a great formula! Plus you're right on schedule, one week from last Thursday. My life revolves around these important dates, you know! Thanks again to you, Tara and James. - Marilyn
Love this! I make something similar, but I add a bit of horseradish with my sour/mayo mixture instead of the adobo. But it looks great. Thanks!
Yes❗️ I add horseradish too!😊
Ooh! That sounds perfect!
Cant wait to make this sandwich! just a point of clarification, i would suggest you specify "outside skirt steak" vs "inside skirt steak" the outside skirt steak is much more tender where as the inside skirt can be tough and inconsistent. thank you for the recipe.
Arugula is the very best match imo to anything with beef. On a juicy beef burger? Amazing. Its earthy flavour really stands up to the deep flavour of beef (Earl’s restaurant in Canada has fantastic burgers, served on a brioche bun with arugula).
This steak sangwich looks amazing Jim! Thanks for the recipe 🙌
Tip: I keep the rest of my chipotle in a sandwich bag in the freezer. Then, whenever a recipe calls for chipotle, I simply shave a chunk off and put the rest back in the freezer. It’s amazing how many recipes you can use chipotle in when you just need a smidge.
Just made a batch for hungry, slightly fussy men, and this is now their new favorite of all time. Love that you include your wife's perspective. Can make all the difference if I try a recipe or not.
Living vicariously through you. I'm currently renting an apartment until the housing market rebounds. The smoke alarm for my kitchen is literally above the stove. I boil water and the thing goes off. No way I can sear using a cast iron pan. This sandwich looks incredible.
I sympathize with your pain! I used to live in an apartment where the smoke alarm would go off everytime I opened my oven if it was above 400. I got really good at opening my oven & taking things out quickly! Having that fear of setting it off constantly def dictates what you make.
Get yourself one of those free standing burners and cook away from the smoke alarm
That is the best looking sandwich I’ve seen in a long time! I rarely get hungry watching food vids but this one had my stomach growling! Like I may get my lazy ass up and hit the grocery store on this lazy rainy Saturday and I don’t leave my house when I’m mentally set to vedge and I’m in my sweats binge watching everything on my iPad.
Ps…..your boy is lucky to have you as his pops 🤩👍
I’ve made a very similar sandwhich but I made a fresh Chimichurri for it! That had a little red pepper flake and lemon juice in it as well which added some heat and acidity to the richness of it all.
Skirt steak is my favorite cut and I make a steak sandwich with it at least once a week. I am loving the chipotle mayo idea and can’t wait to give it a try. If I can give one tip from also growing up working in a kitchen like you have in the deil, use the back of the knife to scrape the board so it doesn’t dull the knife. Keep up the great content!!
8:45 if your thin board is bent run it under the hot water tap on the bowed side if you take it to far then turn it over to make it flatter
Hi Sip and Feast, love the recipe! Looks really straightforward but sophisticated combination of flavors
The one thing you could consider tweaking would be to (like you said) add a little more chipotle to the sauce but also some hot sauce. Little more spice and acidity to balance the sweetness of the onions
Ok just made these today and my family went bonkers over these sandwiches, they were to die for, thank you so much for your amazing recipes!!!
We make a similar sandwhich with skirt steak and cibatta. Only sub the chipotle mayo for a chimichuri sauce and pickled onions rather than carmelized. Also, Alton Brown's "steak on coals" method for grilling skirt steak is an absolute game-changer. It looks insane, but do it once, and you'll never go back to grilling skirt steak the traditional way.
Gotta say, this channel is teaching me so much about how to cook everyday wholesome recipes. Thank you!
Looks great, chipotle mayo is also really good good to use as a dip with fries
This couldnt have come at a better time, the "higher end" place next to me gave me a steak sandwich equivalent to a middle finger on a baguette. Said I'll make my own and who comes in a day later but my fav YT home cook. Thanks James.
-also James.
Out here in Arizona, still grilling weather! I'm making this tonight ... Thanks Jim.
Being from Philly originally, and having made (maybe) thousands of cheesesteaks, I reflexively take instructions from a New Yorker with (pardon the expression) a grain of salt. That said, the addition of arugula is a unique approach, and I endorse the use of red onions in place of yellow onions. To my taste, the roll is key to a proper sandwich, and I favor proper Italian bakeries in Philly. Woe to those using soft, mass produced rolls. Bottom line: Bravo! Well done! Encore!
Oh this is absolutely perfect!! I love steak, I love sandwiches, and I LOVE steak sandwiches, especially the Philly steak sandwich. But this? This looks just as delicious and promising. Can’t wait to try this! Thanks for your lovely videos, James. You’re my favorite chef, and I seriously adore how organized your content is. Hope you’re doing well 🥰❤️ (Question: Have you ever had stroganoff? 👀 If so, what’s your take on it if you were to do this dish? Some people like it as beef, while others prefer it as chicken, like myself! I’m aware you’ve done a video about the beef one, but I’d like to see you try the chicken version too! 🙈)
Burnt onion ash from whichever allium : scallion, leeks, etc for a garnish can help lift the flavor or blend out the profiles .
I've made so many of your recipes and they are all delicious. I'll be making this one very soon.
Man, that looks amazing! Steak is a rare treat at my house due to the price, but this looks like a great way to stretch it! And I really liked seeing the tips on cooking skirt steak, which I'm sure I would have messed up. I tend to prefer flat iron steaks since those are very forgiving cuts that sort of bulk up in the center when they cook, so it's easy to get a great sear even at rare to medium-rare doneness. Definitely gonna try this!
This is the best steak sandwich I've ever had! Blew me away. Sip and Feast always with the hits!
I've had Chipotle in Adobe that was soooooo hot and others that are mild. I appreciate that you cautioned your viewers to taste it. It can make a huge difference! I personally prefer a horseradish cream or a spicy mustard but I'll try your dish, it looks amazing.
Sandwiches look great. The skirt steak also broils well in the oven, less smoke in the house. Gotta try this with the Chipotle Mayo!
Looks awesome as always, Jim! We were at Costco yesterday, and I had the skirt steak in my hand. I may have to go back today! I've always used a horseradish based sauce for this, but I'll most certainly be trying the chipolte sauce next time!
Great looking sandwiches! I especially like Jim’s command of the culinary technical jargon - chop them until they’re “smooshed”😊
skirt steak is the right choice! looks great chef
The brand of that knife is Victorinox . They're the company that makes Swiss army knives . But they make great kitchen knives as well . They're a mid level brand , but worth the cost .
I also think that you missed a step thay would add good flavor by toasting the bread lightly first , adding that light color and flavor . That would also help keep the bottom bread from getting mushy as the sauce and meat juices soak into it . If I make this type of sandwich , I always toast the bread first under the broiler for a minute or two ( as much as it needs to get a very light toast , then build the sandwich and back under the broiler to melt the cheese
I personally love soggy bread
I have given a lot of those knives as gifts - they are a great value.
Mid-level brand that makes top quality cutlery. Unless you're a forged knife snob😊
Those Victorinox cooking knives are awesome. I've got big money Japanese blades that sit in the drawer because I'm afraid to use them, and my Victorinox is my workhorse. I use it every day.
@@f75gunslinger America's Test Kitchen has sworn by them for decades.
Amazing recipe, James! We don't eat meat but I can see the same ingredients going really well with smoked tofu.
You and your family are inspirations...all the best.
Yes, chipotles are a smoked pepper, not just some fast food place. The sauce that comms in the can with the chipotles is better than the peppers themselves! I make a terrific chipotle/cumin dip using it and it's amazing stuff.
Suggestion from left field - try crumbling on a bit of blue cheese, or even better Roquefort, in place of a mild cheese. The additional layer of contrast with the sweet form the onions and heat from the chipotle is next level.
Wow! Why go out to eat when we all can make this and most importantly know how its made! Awesome❣️
definitely got to give this one a try. simple, easy, and looks delicious
Wow looks good! That sauce is going to add a nice kick to the flavor. I think I would add a little bit of good spicy mustard to mine.
What type of individual burner stove is that? Looks very handy
You are the absolute best teacher. 😊
Thank you for pointing out the hole in lid.
Great looking recipe! On my way to the store with this ingredient list. 😊
I always enjoy Tara (sp) giving clarification. Loving the channel!
Made this for dinner tonight - absolutely delicious! Thanks for the recipe.
That salt math was impressive 🤯 Sandwich looks amazing👍🏻💯
I have a grill insert for my air fryer to get the char marks and do my skirt steak in it. Works great. The only thing is for multiple pieces you have to cook in rounds. But for like two people, its less messy and you dont get the kitchen smoke.
Thanks for explaining cutting against the grain. I couldn't wrap my head around it for some reason before.
Always a “wow” at the end of watching 😂. Thanks to the tester who’s getting taller!
And thanks to you for giving us the kick to cook even more ❤
Don't like provolone? Heathens! That sandwich looked amazing. 👏
Several brands make pre-diced Chipotle peppers. We always keep a jar in the refrigerator.
I love watching your videos, thank you so much.
I am making this for dinner this coming week. Looks so good.
I can feel my blood pressure dropping as I watch another great food blog by sip and feast 😊
James, cut a section of non-skid rug backing and place it under whatever cutting block you're going to use.
Voila. No more slip.
A damped dishcloth works too
@lisabishop6266 I used that method for years,and then one day I was cutting and shaping some non-skid for a new hallway carpet and my brain tapped me on the shoulder and said, "Ya know where this stuff would work really well?"
So now I can just roll it up and stick it back in the same drawer with all our foils and wraps.
No wet towel to dry, no damp counter to wipe off, etc.
Also, my cutting board isn't absorbing any unnecessary H20 while it's sitting on the towel.
I also eventually cut out a 6 by 4 section of it at the end, and my scraper slides right under the board now and stays out of the way.
My Guy the Best! Like your style on this one champ 🏆 👌 Glad Your Back 🤝
Jesus, I was wiping my eyes from the smoke on your video. Looks amazing.
Practical and easy-to-make food. A winning combination.
Chipotle, smoked & dried jalepenos. Those suckers have a huge range of spice relative to where they are on the scale, always pleasant when I encounter fresh ones to see if its a punch in the face or a nice peppery sweetness.
A 10 from James!!! That's a total win.
Finishing the onions with some balsamic adds an extra level but looks amazing
just made it! Best steak sandwich Ive ever had. James' rating is right again!
I'm from Philly, give me some fresh cut ribeye sliced thin and some American cheese on a roll and call it a day
I didn't have the adobo peppers on hand so I made a pretty basic garlic aioli style sauce, amazing with that too! 10/10
Love your videos! Here's one I'd love to see you do: deli potato pancakes. Manny's in Chicago does a great potato pancake that I just can't seem to duplicate.
Fantastic, watching from the UK. Mustard would go fantastic on that 👍
Awesome, I will try this one for sure. And, you are a good dad!
ah, the torta de bistec has found its way to your kitchen! In South Texas these are made on telera rolls; in West Texas we use bolillos. Toast them in steak juice and butter. MMMmm!
(and yes, you can get a good sear indoors. You want a *big* cast iron skillet or, better, a comal, and you get it HOT. Water-bead-dancing HOT. Drop your steaks and give them a minute,
then flip and give another minute. You can turn the stove off and they'll finish cooking from the pan's residual heat.)
I love sandwiches 🥪. I'm from Cincinnati and love to vome to New and just eat sandwiches. 😂😅😊 love your recipes.
I've made the mistake of slicing skirt steak with the grain and it takes forever to chew. This time MUCH better!
*Ordering that knife
This thumbnail looks INCREDIBLE 😮😋🏆👍🏽.
I am really loving all your sandwich videos . Would you consider doing one on the Cubano?
Much better with Vidalias than reds 😊. Also like mine with peppers and surprised you left these out. Green Bells work, but Poblanos are better.
Excuse you! He was not making a sandwich for you, go make your own entitled jerk!
Wow, that sandwich looks so good.
I love this!!! And love arugula 💚
Could you put together a grilled Prosciutto sandwich? I'm sure you have a few great recipes. Arugula goes well with prosciutto. Keep up the great channel.
Thank you ! 🎉🎉🎉❤
Looks awesome. Can't wait to try making these.
La Cosita makes a chipotle 'sauce' that is the excact same can but the chipotle are already as a puree. Just saves a step
Oh my god, that looks so good
And.... Here go the sub. Thank you for such a nice recipe. Greetings from Poland :)
Damn this looks good. I think the only change I would make is to toss the arugula in some sort of acidic dressing, like red wine vinegar/lemon/dijon/pepper which would add some sharpness to cut thru all the sweet and rich components.
Looks fabulous. Since i dislike Chipotle peppers, I'm going to try it using horseradish/dijon instead.
This looks amazing James takes a bite it’s a ten wooohoo