A deconstructed cheesesteak served as a nacho bowl with grilled steak, provolone, peppers, onions, and jalapeños over lettuce, finished with chipotle mayo and nacho cheese tortilla chips for dipping.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
At a Jersey Mike's location, order a #43 Chipotle Cheese Steak as a "sub in a tub" (in a bowl).
Ask to add pickled jalapeños to the bowl.
Purchase a bag of nacho cheese flavored tortilla chips.
To serve, mix the contents of the bowl slightly and use the tortilla chips to scoop up the cheesesteak mixture like a dip.
Assemble this bowl fresh to order. Cooked steak, peppers, and onions can be refrigerated separately for up to 3 days; reheat gently before assembly.
Grill the steak, peppers, and onions up to 2 hours ahead and refrigerate. Assemble the bowl just before serving so the lettuce stays crisp and chips don't soften.
Thinly sliced ribeye or sirloin works best—the same cuts used in traditional cheesesteaks. Aim for pieces that cook quickly on a hot griddle or skillet.
Yes. Provolone is traditional, but American cheese, cheddar, or pepper jack will work. For authentic Jersey Mike's flavor, provolone is closest.
Use dry, shredded lettuce (romaine or iceberg) and assemble the bowl right before eating. Place lettuce in the bowl last, just before adding the steak mixture.
Yes. The recipe is per serving; multiply all ingredients by the number of bowls needed. Keep cooked steak and vegetables warm on a griddle until assembly.
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