Vindaloo Cheesesteak on Naan

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A spicy cheesesteak inspired by vindaloo and served on fresh homemade naan

Prep Time45

Cook Time15

proofing4

Total Time5

Course: Main Course

Cuisine: American, Indian, Portuguese

Keyword: Mash-Up, Sandwich, Spicy

Servings: cheesesteaks

Calories: 1424kcal

Equipment

pizza oven optional
baking steel

Ingredients

Naan

2 cups bread flour
1/2 packet instant yeast
1 teaspoon salt
1 tablespoon sugar
8 oz greek yogurt
2 tablespoons melted butter
1/4 cup milk
3 cloves garlic minced
1/4 cup minced cilantro

Cheesesteak

4 yellow onions sliced thin
2 tablespoons butter
salt and pepper
2 pounds thin sliced or shaved ribeye
2 tablespoons butter
3 cloves garlic minced
2 inches ginger grated
2 jalapenos minced seeds optional
1 teaspoon kashmiri chili powder
1 teaspoon garam masala
1 teaspoon coriander
1/2 teaspoon cumin
pinch cinnamon
pinch turmeric
pinch clove
2 tablespoons red vinegar
6 slices provolone cheese
even more butter

Instructions

Naan

Mix the naan ingredients, except the garlic and cilantro, in a large bowl. Mix until combined. Pour onto a surface and knead for about 10 minutes until smooth. Cover and allow to rise for 2 hours.
Roll out the dough on the counter and add the cilantro and garlic. Roll the dough up around the cilantro and garlic, then roll the long over itself. Repat the process to incorporate the garlic and cilantro into the dough. Cover with a damp paper towel and allow to rest for 20 minutes.
Roll the dough into a log and cut into 4 to 6 balls depending on how large you want the sandwiches and how much leftover naan you want. I cut mine into 4 and the amount of filling I made filled 3 of them for huge sandwiches and I had one bread leftover.
Roll each ball into a uniform shape folding the dough in on itself to create a smooth outside layer. Place seam side down. Cover the completed dough balls with a damp paper towel. Allow to rise for 2 hours.
Preheat the pizza oven to about 750, or your regular oven with a baking steel as high as it will go with convection turned on if possible.
Roll the dough as thin as you can and put the thin round directly onto the baking steel or onto the cooking surface of the pizza oven. Cook in the pizza oven about 3-5 minutes until browned on top and bubbled up. In an oven, you may want to do about 6 minutes, then flip for a few more minutes. You could also do it on a grill.
Remove from heat and wrap in a clean kitchen towel. Repeat until all are done and together in the kitchen towel.

Make the cheesesteak.

Cook the onions first- preheat a large pan and add the butter and onions. Cook on medium heat about 10 minutes to soften. Season with salt and pepper and continue to cook, about 30-45 more minutes, adjusting the heat as needed, to caramelize.
Add the sliced steak to a hot pan with some oil. Cook to brown on all sides. Turn heat to medium and add in the butter, garlic, ginger, jalapeno, and kashmiri chili. Cook, stirring, for about 5 minutes. Add in the remaining spices and turn heat to low. Add in the vinegar and stir and deglaze the pan.
Add in the cheese and allow to melt on top of the meat.
Brush the naan with some melted butter. Stir the meat to let the cheese get mixed in. Serve the meat on top of the naan. Use some foil to help roll it up if desired.

Nutrition