Birria Philly Cheesesteak

Birria Philly Cheesesteak: The Ultimate Fusion Recipe You Need to Try

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If you love birria tacos and Philly cheesesteaks, get ready for the ultimate mash-up of flavors—the Birria Philly Cheesesteak! This recipe takes the juicy, slow-cooked beef of traditional birria and combines it with the cheesy, caramelized goodness of a classic Philly cheesesteak. The result? A sandwich that’s crispy, meaty, and absolutely mouthwatering.

Whether you’re a foodie looking for something bold and exciting or just a fan of comfort food with a twist, this recipe is for you. Let’s dive into how to make this irresistible fusion dish at home!

Tips for the Best Birria Philly Cheesesteak

• Use the right beef: Chuck roast or short ribs work best for tender, flavorful meat.
• Don’t rush the birria: Slow cooking for at least 3-4 hours ensures deep flavor and fall-apart texture.
• Crisp up your bread: Lightly toast your hoagie roll or sandwich bread with butter for that perfect crunch.
• Cheese matters: Provolone or white American cheese melts beautifully and adds creamy richness.
• Dip or drizzle? Either dip your sandwich in the birria consommé for a juicy bite, or drizzle it over for a less messy experience.

Birria Philly Cheesesteak Recipe

Ingredients:

For the Birria Beef:

• 2 lbs beef chuck roast (or short ribs)
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 4 cups beef broth
• Salt & pepper to taste

For the Sandwich:

• 4 hoagie rolls
• 1 cup shredded mozzarella or provolone cheese
• 1 onion, sliced
• 1 green bell pepper, sliced
• Butter for toasting

Instructions:

1. Prepare the Birria Beef:
   • In a pot, add the dried chilies and cover with hot water. Let them soak for 10 minutes until softened.
   • Blend the chilies with onion, garlic, vinegar, and a cup of beef broth until smooth.
   • In a large pot or slow cooker, season the beef with salt, pepper, cumin, oregano, and paprika.
   • Pour the blended chili mixture and the remaining beef broth over the beef.
   • Simmer on low heat for 3-4 hours or until the beef is fork-tender.
   • Shred the meat and strain the broth to use as consommé for dipping.
2. Sauté Peppers & Onions:
   • In a pan, heat some butter and cook the sliced onions and bell peppers until caramelized.
3. Assemble the Sandwich:
   • Toast the hoagie rolls with butter in a skillet.
   • Pile on the shredded birria beef, sautéed peppers & onions, and cheese.
   • Cover the sandwich for a minute to let the cheese melt.
   • Serve with a side of consommé for dipping.

Common Questions & Answers

1. Can I make birria in an Instant Pot? Yes! Cook on high pressure for 45 minutes and allow a 15-minute natural release for tender meat.

2. What’s the best cheese for this sandwich? Provolone, white American, or mozzarella work best because they melt beautifully.

3. Can I use chicken instead of beef? Absolutely! Use bone-in chicken thighs and reduce the cooking time to 90 minutes on low heat.

4. How do I store leftovers? Store the shredded birria and consommé in an airtight container in the fridge for up to 4 days. Reheat in a pan before assembling sandwiches.

5. Can I make this ahead of time? Yes! Birria tastes even better the next day as the flavors deepen overnight.

Final Thoughts

The Birria Philly Cheesesteak is the perfect fusion of two comfort food classics. Juicy, cheesy, and packed with bold flavors, it’s a recipe worth trying whether for a casual dinner or a show-stopping game-day meal.

🔥 Try it out and let us know what you think! 🔥