Mexican Cheese Steak Recipes

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STEAK TAMPIQUENA (MEXICAN STEAK)



Steak Tampiquena (Mexican Steak) image

I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!

Provided by Dawn399

Categories     Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 -3 thin sliced quality cuts steak
seasoning salt
1 small onion (minced)
2 roma tomatoes (chopped)
2 cloves garlic (chopped)
2 (4 ounce) cans whole roasted green chili peppers (not chopped)
1 tablespoon olive oil
2 -3 slices monterey jack pepper cheese or 2 -3 slices white Mexican blend cheese (sliced length wise)

Steps:

  • Heat olive oil in pan.
  • Sautee onion, garlic and tomato for 3 minutes or until tender.
  • Set mixture aside.
  • Preheat oven to broil.
  • Cut green chile into long strips and set aside.
  • Sprinkle seasoning salt on both sides of steak.
  • Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
  • Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
  • Top with 2-3 strips of green chile.
  • Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
  • Serve and enjoy!

Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7

MEXICAN CHEESESTEAK SANDWICHES



Mexican Cheesesteak Sandwiches image

Warm, melty, zippy and so quick! I saw this dish made originally on a food network show, but with my inability to make a recipe as is, I just had to fiddle with it an make it that much more easy to make. A great weeknight meal!

Provided by MrsKnox2016

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb deli roast beef, sliced thin
10 ounces rotel (your choice of heat level)
8 ounces green chilies, chopped
4 hoagie rolls
4 slices American cheese (or your favorite)

Steps:

  • Preheat broiler.
  • Lay deli roast beef in one large stack. Slice stack into 1/2 inch strips.
  • In a large preheated skillet over medium heat, add roast beef and "unstick" the slices as you add them (you can use the back of a spoon or just pull them apart as you add them).
  • Heat until roast beef slices are warm.
  • Add can of chilies and rotel, both undrained.
  • Heat until simmering for no more than 5 minutes.
  • Remove skillet from heat.
  • Split hoagie buns and place on a baking sheet. Top with 1/4 of meat mixture.
  • Split a slice of cheese in half and lay over meat mixture in hoagie. Broil until cheese is melted.
  • Enjoy (watch out-they'll still be hot!).

Nutrition Facts : Calories 695.4, Fat 28.1, SaturatedFat 12, Cholesterol 213, Sodium 4829.2, Carbohydrate 42.3, Fiber 2.2, Sugar 3.9, Protein 65.9

EASY PHILLY CHEESESTEAK



Easy Philly Cheesesteak image

Smothered with melted cheese and stuffed into a hoagie roll, this authentic Philly cheesesteak sandwich is delicious in its simplicity.

Provided by Natalya Drozhzhin

Categories     Sandwich

Time 45m

Number Of Ingredients 8

2 lbs beef (ribeye recommended)
2 green bell peppers
1 large yellow onion
1 lb mushrooms
1 lb provolone cheese slices
2 tbsp oil
1 tbsp salt
1 tsp ground pepper

Steps:

  • Slice ribeye into thin strips. Cut bell peppers into long strips, onion into half rings and mushrooms into bite-sized pieces.
  • Preheat an oiled skillet over high-heat. Add onions, bell peppers and mushrooms to the skillet. Sautee until all veggies are golden brown. Remove from the skillet and set aside.
  • Add sliced beef to the same skillet and season with salt and pepper. Sautee until the beef is fully cooked. Add vegetables back to the skillet and stir to combine. Top with cheese slices and let mixture sit for a minute to melt.
  • Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and enjoy!

Nutrition Facts : Calories 682 kcal, Carbohydrate 8 g, Protein 48 g, Fat 51 g, SaturatedFat 25 g, Cholesterol 160 mg, Sodium 769 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

PHILLY CHEESESTEAK RECIPE WITH PEPPERS AND ONIONS



Philly Cheesesteak Recipe with Peppers and Onions image

This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

Provided by Valerie Brunmeier

Categories     Main Course

Time 45m

Number Of Ingredients 10

4 tablespoons vegetable oil (divided (or as needed))
1 sweet yellow onion (halved and thinly sliced (2-inch slices))
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
2½ to 3 pounds petite sirloin (thinly sliced sirloin)
1 teaspoon Lawry's Seasoned Salt (or other all-purpose seasoning, divided)
1 teaspoon garlic pepper (divided)
8 hoagie rolls
6 tablespoons softened butter
7 ounces sliced Provolone cheese ((7 1-ounce slices) I used Tillamook Farmstyle Thick Cut)

Steps:

  • Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
  • Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
  • Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.
  • When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
  • Preheat oven to 400 degrees F.
  • Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
  • Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

Nutrition Facts : ServingSize 1 sandwich, Calories 538 kcal, Carbohydrate 27 g, Protein 42 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 126 mg, Sodium 881 mg, Fiber 2 g, Sugar 6 g

MEXICAN STEAK TORTA



Mexican Steak Torta image

This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.

Provided by Sarah Waltrip

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 12

1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste
4 kaiser rolls, split
¼ cup mayonnaise
½ cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
1 ounce crumbled cotija cheese

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
  • Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
  • Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
  • Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 36.4 g, Cholesterol 64.1 mg, Fat 32.3 g, Fiber 8.5 g, Protein 29.4 g, SaturatedFat 7.4 g, Sodium 1886.2 mg, Sugar 2.8 g

GRILLED MEXICAN STEAK



Grilled Mexican Steak image

This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.

Provided by TA9I

Categories     World Cuisine Recipes     Latin American     Mexican

Time P1DT20m

Yield 6

Number Of Ingredients 9

½ cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
⅓ cup fresh lime juice
1 ½ teaspoons salt
1 ½ cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak

Steps:

  • Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
  • In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
  • Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g

MEXICAN STEAK FAJITAS



Mexican Steak Fajitas image

In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 1/4-inch strips
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 tablespoons canola oil, divided
6 flour tortillas (10 inches)
Optional: Shredded cheddar cheese, picante sauce and sour cream

Steps:

  • In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.

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Category Entree
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Total Time 1 hr
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  • In a large cast-iron skillet, heat 2 tablespoons of the canola oil. Add the bell peppers and onion and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened and browned in spots, about 8 minutes. Transfer the pepper mixture to a small bowl.
  • Wipe out the skillet and heat the remaining 1 tablespoon of canola oil in it. Season the steak with salt and pepper. Add the steak and cook over high heat, stirring occasionally, until browned and just cooked through, about 3 minutes. Transfer the steak to a small bowl.
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