This is a tomato-less chili based enchilada sauce. A lot of recipes just call for 1 chipotle chili but then I just end up with a whole can minus 1 leftover so I used three. You can even use four or five if you can take the heat. Just make sure to remove the seeds, cut the chilies open lengthwise and remove the seeds, otherwise it will be way too spicy. Credit: http://nookandpantry.blogspot.com/2008/07/beef-enchiladas.html
The classic sandwich made into the perfect little sandwich! Tender steak sauteed with peppers and onions and topped with provolone cheese comes together to make the perfect PHILLY CHEESE STEAK SLIDERS. Football food at its best!