Cheesesteaks are a big part of American culture! And boy, is it a cool one! There is something about that deliciously seasoned meat, melted cheese (cheese wiz for the philly crew!), and that hot buttered bread that just satisfies the soul! Am I right?
Now take that amazing cheesesteak flavor and add in some Indian spices, some heat and you have a whole new take on an old tradition. As a matter of fact, you will be surprised with all new flavors in one bite and will never look at cheesesteaks the same!
And for an added burst of flavor, my Indian style cheesesteaks are garnished with some really crispy cilantro and a cool, refreshing Cumin Sauce to increase that dose of Indian flare in this sandwich!
Check out this recipe! You can make a vegetarian version using Paneer Cheese (Indian curd cheese) or even riced cauliflower.
Servings: Approximately 6-8 sandwiches (6in. rolls)
- 2 lbs. ground meat (beef or chicken) OR 28oz. of shredded paneer cheese (2 packs) OR riced cauliflower
- ½ pack of Shan Keema Masala (~3Tbsp)
- ½ tsp garam masala
- 1 Tbsp. whole cumin seeds
- ½ bunch of fresh cilantro (finely chopped) + 1 Tbsp. for garnish (fried in hot oil for 1 minute or until crispy)
- 1 Tbsp of minced garlic or 2-3 knobs
- 1 Tbsp of grated ginger or paste
- 1 Tbsp of salt
- 1 medium onion
- ¼ cup of cooking oil
- 1 tsp of freshly ground cumin seed
- 1 whole chili (serrano, jalapeno, etc.) – finely chopped or grated
- 1/4 tsp cayenne pepper (add ½ for a little extra heat) – *optional
- 6-8 slices of good quality cheddar or AMUL Brand Indian cheese
- 6-8 hoagie/sub rolls – split in middle
- Butter for grilling in pan.
- In a medium/large size pot, heat oil on medium and then add whole cumin seeds.
- Once cumin seeds become a dark brown color, add garam masala, Keema Masala powder, ground cumin seeds, cilantro, garlic ginger, salt, onion, ground cumin seeds, chili, and cayenne pepper. Mix well and allow to cook for about 3-4 minutes or until onions and chili soften a bit.
- Add ground meat OR grated Paneer Cheese and gently mix all ingredients together till fully coated. (Break up any large clumps).
- Allow to cook for about 7-10mins or until the meat is fully cooked OR Paneer has softened a little more. (Mix repeatedly to avoid any burning). Also – increase heat to medium-high to help burn off any excess liquid. (You want to keep the meat juicy but not have a lot of liquid – no gravy or sauce needed for this recipe)
- Once cooked, remove from heat.
- Heat a pan or griddle on stove. Generously butter both sides of the bread and place face down on pan to brown about 1 minute on each side. You want a slight golden-brown crisp on both sides of the bread.
- While bread is hot, add a few generous spoonfuls of the meat/paneer mixture inside the bread.
- Garnish with a bit of extra fried cilantro and serve hot.
NOTE: Below is a recipe for “Cumin Sauce” you can use for cheesesteaks.
QUICK CUMIN SAUCE
- 1 cup of plain yogurt
- 1 Tbsp of ground cumin (fresh)
- ½ tsp of salt
- Pinch of cayenne pepper (*optional)
- Blend all ingredients together till yogurt is smooth and creamy – no lumps.
- Drizzle generously on cheesesteaks
Happy Cheesesteaks – Indian Style!
Let me know your thoughts! Comment below or tag me on IG with your cheesesteaks pics on @cmspiceculture or on FB at “Spice Culture Cooking.”