TEX-MEX VEGETARIAN CHEESESTEAK SANDWICHES
A twist on a classic American recipe, with plenty of veg and gooey melted cheese, these Tex-Mex vegetarian cheesesteak sandwiches are the perfect easy hot lunch!
Provided by Becca Heyes
Categories Light lunch
Time 20m
Number Of Ingredients 10
Steps:
- First, prepare the rolls if necessary. I used part-baked baguettes so I cooked them in the oven until crusty. You can also use soft submarine rolls, if you prefer. Slice them lengthwise.
- Heat a dash of oil in a frying pan, and add the sliced onion, pepper and mushrooms. Cook over a medium heat for around 10 minutes, until very soft. Add the cumin and paprika, and mix well.
- Divide the vegetables into two halves in the pan, making the piles vaguely the same shape as your rolls (i.e. two long, thin piles of veggies). Top each pile of vegetables with a slice of spicy cheese and a slice of mild cheese. Turn the heat down to low, and cover the pan with a lid. Cook for another couple of minutes until the cheese has melted.
- Scoop each pile of vegetables into one of the rolls, and serve with fresh avocado and sour cream if desired.
Nutrition Facts : ServingSize 1 sandwich, Calories 530 kcal, Carbohydrate 54.1 g, Protein 25.3 g, Fat 25.3 g, SaturatedFat 11.9 g, Cholesterol 62 mg, Sodium 861 mg, Fiber 5 g, Sugar 9 g
TEX-MEX CHEESESTEAK SANDWICHES
We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. -Joan Hallford, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat broiler. Heat beef tips with gravy according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 4-6 minutes or until tender. Stir in salt and pepper., Place buns on a baking sheet, cut side up. Mix mayonnaise and, if desired, chili powder; spread on roll bottoms. Layer with beef tips, onion mixture and cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and buns are toasted.
Nutrition Facts : Calories 600 calories, Fat 36g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 1312mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein.
THREE CHEESESTEAK SANDWICHES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat.
- Heat the oil in heavy saute pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.
- Preheat the broiler to high.
- Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve.
MEXICAN CHEESESTEAK SANDWICHES
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
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
TEX-MEX SHREDDED BEEF SANDWICHES
Slow cooker meals, like this shredded beef sandwich, are my favorite kind. After I get a few ingredients into the slow cooker, I can do my own thing. Plus, I have a hearty, satisfying meal when I come home! -Kathy White, Henderson, Nevada
Provided by Taste of Home
Categories Lunch
Time 8h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.
Nutrition Facts : Calories 573 calories, Fat 29g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 955mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 47g protein.
TEX-MEX CLUB SANDWICH
My family loves spicy food and these have a bit of a kick. You can tone it down a bit by leaving out the jalapeno and exchanging some other cheese for the Pepper Jack.
Provided by Sandy in Oklahoma
Categories Lunch/Snacks
Time 4h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sandwich Spread:.
- In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
- Building Sandwiches:.
- Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
- Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.
Nutrition Facts : Calories 1351, Fat 80, SaturatedFat 33.3, Cholesterol 188.3, Sodium 3235.1, Carbohydrate 96.3, Fiber 11.2, Sugar 9.4, Protein 66.8
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