A Hispanic-inspired roast beef sandwich with the authentic flavors of Cholula® Chile Pepper Carne Asada Seasoning Mix and trendy horseradish cheese.
Ingredients
Servings
Cholula Chile Pepper Aioli | Serves 4
- 2/3 cup Mayonnaise
- 1 tsp Cholula Chile Pepper Carne Asada Seasoning Mix
Tri-Tip Tortas | Serves 4
- 2 pounds Beef Tri-Tips, Trimmed
- 3 tbsps Cholula Chile Pepper Carne Asada Seasoning Mix
- 2 tbsps Vegetable Oil
- 4 each Hoagie Roll, 6", Split 3/4 through
- 1/2 cup Cholula Chile Pepper Aioli
- 4 each Horseradish White Cheddar Cheese Slices, 3/4 oz slices, cut in half
- 1 pound Roasted and deli sliced Tri-Tips
- 8 each Tomato Slices, 1/4"
- 1 1/3 cup Shredded Lettuce
- 4 tsps Cholula® Original Hot Sauce
- 4 tsp Cilantro, chopped
Procedure
Cholula Chile Pepper Aioli
- In a bowl, combine mayonnaise and Cholula Chile Pepper Carne Asada Seasoning Mix. Whisk well and hold refrigerated for service.
Prep
- Rub tri-tip with oil, and season with Cholula Chile Pepper Carne Asada Seasoning Mix, wrap in plastic wrap, and refrigerate for 6 hours or overnight.
- Set oven to 375° F. Unwrap meat and place on a rack over parchment-lined sheet tray. Roast to an internal temperature of 125° F. Cool completely.
- Thinly slice and portion into 4-ounce servings. Hold refrigerated for service.
Tri-Tip Tortas
- For each serving, spread each side of a hoagie roll with 1 tablespoon aioli.
- Line 1 side with 2 pieces of cheese and roasted tri-tips. Line the other side with 2 tomato slices and 1/3 cup lettuce.
- Drizzle 1 teaspoon of Cholula Original Hot Sauce over meat and garnish with 1 teaspoon cilantro.
- Serve or package for refrigerated 'grab 'n go' sales.
Chef's Tip!
This could also be served hot with toasted or grilled bread and a splash of au jus.
- Recipe type: Burgers Tacos and Sandwiches
