Birria Cheesesteak Sandwich – The Ultimate Fusion of Flavor

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Introduction

If you’ve been keeping up with food trends lately, you’ve probably seen birria tacos take over social media. Dunked in rich consommé, filled with slow-braised beef, and absolutely dripping with flavor—birria is everywhere. But what if I told you that you could take that same juicy, fall-apart beef and transform it into one of the most epic sandwiches you’ll ever eat?

Enter the Birria Cheesesteak Sandwich.

This recipe is where Mexican comfort food meets Philly’s iconic cheesesteak. Imagine crusty bread loaded with smoky, tender birria beef, smothered in melty cheese, and seared to golden perfection on a hot griddle. Add in sautéed peppers and onions, and you’ve got a sandwich that’s both hearty and downright addictive.

The first time I made this, it was after a long weekend BBQ. I had a pot of leftover birria in the fridge and thought, “Why not?” The result was so good, I barely had time to take pictures before my family devoured them. Since then, it’s become one of my go-to recipes when I want something indulgent, shareable, and seriously impressive.

Ingredients

Here’s everything you’ll need to build your Birria Cheesesteak Sandwich:

For the Birria Beef

  • 3 lbs beef chuck roast or short ribs (boneless or bone-in)
  • 4 dried guajillo chiles (stemmed and seeded)
  • 2 dried ancho chiles
  • 2 chipotle peppers in adobo
  • 1 large onion, quartered
  • 5 cloves garlic
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp cumin seeds (or 2 tsp ground cumin)
  • 1 tbsp Mexican oregano
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste

For the Cheesesteak Filling

  • 2 tbsp olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, thinly sliced
  • 2 cups shredded birria beef (from above)
  • 8 slices provolone cheese (or mozzarella for a gooey melt)

For the Sandwich Assembly

  • 4 hoagie rolls or bolillo rolls
  • Butter, softened, for toasting
  • Fresh cilantro, chopped (optional garnish)
  • Birria consommé, for dipping

Substitution Ideas

  • Meat alternatives: Use chicken thighs, lamb, or even jackfruit for a vegetarian twist.
  • Cheese swaps: Provolone is classic, but Oaxaca cheese, Monterey Jack, or pepper jack bring unique flavor.
  • Bread options: Hoagie rolls are great, but sourdough, ciabatta, or bolillos hold up well to juicy fillings.
  • Spice control: Reduce chipotle and guajillo peppers for a milder version.

Step-by-Step Instructions

Step 1: Make the Birria

  1. Toast dried chiles in a dry skillet until fragrant. Soak them in hot water for 15 minutes.
  2. Blend soaked chiles with onion, garlic, chipotles, vinegar, cumin, oregano, and beef broth until smooth.
  3. Season beef generously with salt and pepper. Place in a Dutch oven or slow cooker.
  4. Pour sauce over beef, add cinnamon stick and bay leaves, then cover.
  5. Cook low and slow (3–4 hours stovetop or 6–8 hours slow cooker) until beef shreds easily.
  6. Remove beef, shred it, and strain the consommé (reserve for dipping).

Step 2: Cook the Veggies

  1. Heat olive oil in a skillet over medium heat.
  2. Add sliced peppers and onions, cooking until soft and slightly caramelized (about 10 minutes).
  3. Season with a pinch of salt and pepper.

Step 3: Build the Cheesesteak Filling

  1. Add shredded birria beef to the skillet with the peppers and onions.
  2. Toss everything together until heated through.
  3. Place provolone slices on top and cover skillet for 2–3 minutes until cheese melts.

Step 4: Toast the Bread

  1. Slice hoagie rolls lengthwise but not all the way through.
  2. Butter the insides and toast on a griddle or skillet until golden brown.

Step 5: Assemble the Sandwich

  1. Load rolls with cheesy birria beef and peppers.
  2. Spoon a little consommé inside for extra juiciness.
  3. Garnish with cilantro if desired.
  4. Serve with a side of consommé for dipping—because why not?

Extra Tips

  • Serving suggestions: Pair your Birria Cheesesteak Sandwich with fries, elote (Mexican street corn), or a crisp green salad to balance the richness.
  • Storage: Store leftover beef in its consommé for up to 4 days in the fridge. Reheat gently on the stove.
  • Freezing: Birria freezes beautifully for up to 2 months—just store beef and consommé separately.
  • Variations:
    • Add pickled jalapeños for tangy heat.
    • Swap provolone for Oaxaca cheese for authentic Mexican flair.
    • Use garlic butter on the rolls for an indulgent touch.

Nutritional Information

(Per sandwich, approximate – adapted from Burnt Pellet BBQ):

  • Calories: 625
  • Protein: 42g
  • Carbohydrates: 48g
  • Fat: 29g
  • Fiber: 5g
  • Sugar: 7g

FAQ Section

Q: How long does it take to make a Birria Cheesesteak Sandwich?
A: If you already have birria made, it takes just 20–25 minutes. From scratch, allow 4–6 hours for braising.

Q: Can I substitute the beef with another protein?
A: Absolutely! Chicken, lamb, or even pulled pork works great in this recipe.

Q: Can I freeze Birria Cheesesteak Sandwiches?
A: The assembled sandwiches don’t freeze well, but the birria beef and consommé freeze perfectly for up to 2 months.

Conclusion

If tacos made you fall in love with birria, this Birria Cheesesteak Sandwich will take that love to the next level. It’s the ultimate fusion of two comfort food classics: the rich, slow-cooked flavors of birria and the gooey, cheesy indulgence of a Philly cheesesteak.

This sandwich is bold, messy, and 100% worth it. Perfect for game days, backyard BBQs, or whenever you want to wow your family and friends with something a little extra.

So grab those hoagie rolls, pile them high with juicy birria beef and melty cheese, and don’t forget the consommé for dipping. Trust me—once you try this, regular cheesesteaks will never taste the same again.

👉 If you give this Birria Cheesesteak Sandwich a try, let me know in the comments! Share your pics on social media and tag me—I love seeing your kitchen creations.