Beef
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Tex-Mex Philly Cheesesteaks
Prep
cook
total
Ingredients
- 2 demi baguettes
- 1 lb shaved ribeye steak
- 1 large red onion, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 3 fresh jalapeños, sliced
- 8 slices cooper cheese
- 6 slices mozzarella cheese (3 per sandwich)
- Spanglish Asadero Fajita seasoning
- Spanglish Asadero Ranchero Steak seasoning
- 1 Fresh lime
- Pico de gallo
- Spanglish Asadero Chipotle Pineapple BBQ sauce
Ranchero Steak
Directions
- Fire up the griddle to medium-high. Toss on your sliced red onion, yellow and orange bell peppers, and fresh jalapeños. Season generously with Spanglish Asadero Fajita seasoning and sauté until tender and lightly charred.
- On the other side of the griddle, drop your shaved ribeye. Hit it with a heavy dusting of Spanglish Asadero Ranchero seasoning. Chop and flip the meat as it cooks, then finish with a fresh squeeze of lime juice right into the sizzling steak.
- Combine the steak, peppers, and onions together into a massive pile. Toss in your 8 slices of cooper cheese and mix until it’s completely melted and creamy throughout the meat.
- Separate the mixture into two long sandwich-sized rows. Blanket each row with 3 slices of mozzarella cheese. Flip the mixture to cheese side down on the griddle to melt the cheese.
- Scoop the cheesy mixture into your toasted demi baguettes. Top with fresh pico de gallo and a drizzle of Spanglish Asadero Chipotle Pineapple BBQ sauce.
