Chipotle Steak Sandwich with Sweet Potato Shoestring Fries

Chipotle Steak Sandwich with Sweet Potato Shoestring Fries
48 servings, 1 sandwich each


Ingredients Weights Measures
OPEN PIT Original Restaurant Recipe Barbecue Sauce - -
brown sugar, packed - -
chipotle peppers in adobo sauce, chopped - -
tomatoes, seeded, finely chopped - -
beef skirt steaks - -
sea salt - -
chili powder - -
mixed zucchini and yellow squash, cut lengthwise in half, grilled and sliced - -
crusty sandwich rolls, split, toasted - -
sweet potatoes, cut lengthwise into thin strips, french fried - -
queso fresco, crumbled - -


MIX barbecue sauce, sugar, chipotle peppers and tomatoes; set aside.

SEASON steaks with salt and chili powder. Grill on medium-high heat to medium or desired doneness. Remove from heat. Let stand several minutes; cut across the grain into thin slices.

FOR each serving: Place 1/3 cup zucchini mixture on bottom half of roll; drizzle with 1/2 Tbsp. barbecue sauce mixture. Top with 4 oz. steak, 1/2 cup potatoes, additional 1 Tbsp. barbecue sauce mixture and 1 Tbsp. cheese; cover with top of roll.

Kraft Kitchens Tips

Substitute other grilled vegetables, such as red peppers or onions, for the squash.
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