On the Grill: Hoagies and Hummus

Can you believe it's June already? Summer is the perfect time for new BBQ recipes, and today I’m sharing one for those who love a good American hot dog with lots of toppings. These, however, come with a twist- they’re a little more dressed-up than the traditional dog, created with flank steak, carne asada, and my favorite Sabra chipotle hummus. These hoagies are absolutely perfect for any event or party you are hosting this summer. Enjoy!

For the carne asada:

- 1/3 cup olive oil

- 4 garlic cloves, minced

- 1 jalapeño pepper, deseeded and diced

- 1/2 cup cilantro, diced

- 2 limes juiced

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1 1/2 tablespoons white vinegar

- 1/2 teaspoon granulated sugar

- salt and pepper to taste

- 1.5 pounds flank steak

For the cheesesteaks:

- 2 tablespoons olive oil

- 1 yellow pepper, sliced thinly

- 1 orange pepper, sliced thinly

- 1 red pepper, sliced thinly

- 1 yellow onion, sliced thinly

- 4 hoagie buns

- 1 cup Sabra Chipotle Hummus

And cilantro, for garnish

For the cheese sauce:

- 3 tablespoons unsalted butter

- 3 tablespoons all-purpose flour

- 1 cup whole milk

- 3/4 cup pepper jack cheese, shredded

- salt and pepper to taste


In a food processor, add the first 10 ingredients. Blend until smooth. Place flank steak into a Ziploc bag and pour the carne asada sauce over the steak. Place the Ziploc bag in the fridge to marinate for at least 4 hours.

Once 4 hours have passed, preheat your grill to medium-high heat. Grill the flank steak for about 4 minutes on the first side, flip, and grill additional two to three minutes. Remove from grill and let rest for five minutes before slicing. Once rested, slice steak into thin strips. Set aside.

For the cheese sauce:

Melt butter in a saucepan over medium heat. Add flour and whisk. Pour milk into the saucepan and keep whisking so it doesn't start to lump. Once slightly thickened, about three minutes, add the cheese and continue to whisk until desired consistency.

For the cheesesteaks:

1) Preheat a large skillet to medium-high heat.

2) Add the olive, yellow pepper, orange pepper, red pepper, yellow onion, and seasoning.

3) Saute until the veggies have softened.

4) To assemble: Take a hoagie bun and stuff it with some of the Carne Asada slices and peppers. Next, pour some of the cheese sauce on top. Garnish with Chipotle hummus, cilantro, and queso fresco.

Yummm, that's it!

Thanks to Sabra Hummus for this sponsored recipe. Happy grilling!