Birria Cheesesteak Sandwich

How to Make a Birria Cheesesteak Sandwich

If you’re a fan of Birria tacos and a classic cheesesteak, get ready for a next-level flavor experience! This Birria Cheesesteak Sandwich combines tender, slow-braised beef with melted cheese, all stuffed inside a hoagie roll.

The result? A rich, cheesy, and spicy sandwich that will leave you craving more. Let’s take a dive into how to make one of the best sandwiches you’ve ever had!

What is Birria and Where Did It Originate?

Birria is a traditional Mexican dish that originated in the state of Jalisco. It is a slow-cooked, stewed meat dish that is often made with goat, but beef and lamb are also commonly used.

The dish is known for its rich, deep flavors, achieved through a combination of dried chiles, spices, and a slow-cooking process that makes the meat tender and juicy.

Historically, Birria was developed as a way to make tougher cuts of meat more palatable, utilizing a slow braise to break down connective tissues. The dish has since evolved, becoming a staple in Mexican cuisine, especially during celebrations and holidays. Today, Birria has gained widespread popularity outside of Mexico, with dishes like Birria tacos, Birria ramen, and Birria grilled cheese taking social media by storm.

The combination of smokiness, spiciness, and the signature dipping consommé has made it a favorite among food lovers. Whether served in tacos, sandwiches, or even fusion dishes, Birria continues to be a celebrated and versatile dish.

Why You’ll Love This Birria Cheesesteak Sandwich Recipe

• Rich and Flavorful: The smoky and spicy Birria beef brings deep flavors that elevate a traditional cheesesteak.
• Melty Goodness: The combination of shredded Oaxaca cheese and beef makes for an incredibly cheesy bite.
• Versatile and Fun to Make: Cook it on your Kamado Joe, stovetop, or oven—it’s a flexible recipe that works with different setups.

Ingredients You’ll Need for a Birria Cheesesteak Sandwich

• 3-4 pound well-marbled chuck roast
• 3 tbsp SPG blend (salt, black pepper, garlic powder)
• Yellow mustard (binder)
• 2 cinnamon sticks
• 2 bay leaves
• 6 Hoagie rolls
• 1 cup Shredded Oaxaca cheese
• Medium white onion, diced
• 1 bunch fresh cilantro

Braising Liquid Ingredients

• 1 large white onion, quartered
• 2 cups of water
• 3 Roma tomatoes, cut in half
• 5 cloves garlic
• 3 ancho chiles
• 3 guajillo peppers
• 4 Chipotle peppers in adobo

How to Make Birria Cheesesteak Sandwich

Step 1: Prepare and Smoke the Meat

Cube the chuck roast into 2-inch cubes, ensuring each piece retains some fat for extra flavor. Cubing the chuck roast will speed the cooking process up by 25% quicker.

Coat the cubes with yellow mustard as a binder to help the seasoning stick to the meat, then season generously with SPG blend.

Smoke at 250°F for 3-4 hours indirect of the heat until the beef develops a deep smoky crust. This will occur when the internal temperature of the meat reaches approximately 175°F.

Step 2: Make the Birria Braising Liquid

In a pot, boil the quartered white onion, Roma tomatoes, garlic, ancho chiles, and guajillo peppers for about 5 minutes.

Transfer the softened ingredients to a blender along with 2 cups of the boiling water and 4 Chipotle peppers in adobo.

Blend all of the ingredients until smooth to create the flavorful braising liquid.

Step 3: Braise the Birria

Transfer the smoked beef to a Dutch oven and pour the Birria sauce over the top.

Cover and braise on low heat for 2-3 hours, or until the beef is fall-apart tender. You can put the dutch oven back on the smoker, or you can make it easier and braise on a stove top.

Step 4: Assemble the Birria Cheesesteak Sandwich

Heat a griddle over medium-high heat and add 1/4 cup diced white onions. Let them cook for 4-5 minutes until they become translucent.

Stir in the braised Birria beef mixing everything together thoroughly until the cheese melts and the flavors combine.

Top the beef and onions with shredded Oaxaca cheese, and chopped fresh cilantro.

Mix them in thoroughly with the beef until the cheese is fully melted then it’s time to assemble the sandwich!

Stuff the cheesy beef mixture into a hoagie roll and toast it on the griddle for extra crunch.

Serve with a side of Birria consommé for dipping, and drizzle with hot sauce and lime juice for an added kick.

Storage and Reheating Tips

• Store leftover Birria meat in a freezer-safe container for up to 3 months.
• Reheat in a Dutch oven over low heat or use a microwave with a splash of beef enchilada sauce to maintain moisture.

Different Birria Recipes to Try

Birria Tacos – These tacos are the ultimate street food experience! Corn tortillas are dipped in Birria consommé, griddled until crispy, then filled with juicy, slow-braised beef and melted jack cheese. Serve with onions, cilantro, and a side of broth for dipping.

Smoked Birria Ramen – This fusion dish takes tender Birria meat and combines it with rich, spicy broth and ramen noodles. The slow-smoked beef adds an extra depth of flavor, while toppings like soft-boiled eggs, scallions, and a splash of hot sauce bring everything together.

Birria Sliders – These bite-sized sandwiches are perfect for game day! Flour tortillas or slider buns are toasted, then piled high with Birria beef, melty queso fresco, and pickled red onions. Serve with a side of Birria consommé for dipping to make them extra juicy.

Birria Grilled Cheese – Upgrade your grilled cheese with Birria beef! This sandwich layers jack cheese and Birria meat between slices of buttered bread, then griddles it until golden brown. Serve with a side of broth for an irresistible dip.

Final Thoughts

This Birria Cheesesteak Sandwich is the perfect way to blend the best of Birria tacos with the richness of a classic cheesesteak. Whether you’re cooking for a crowd or just treating yourself, this next-level sandwich is sure to impress. Fire up your Kamado Joe, get your Dutch oven ready, and enjoy an unforgettable meal!

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