Tex-Mex Philly Cheesesteaks
These Tex-Mex Philly Cheesesteaks put a bold, southwestern spin on a classic favorite. Shaved ribeye is seasoned with Spanglish Asadero Ranchero Steak Seasoning and griddled alongside colorful bell peppers, red onion, and fresh jalapeños seasoned with Spanglish Asadero Fajita Seasoning, then loaded with melty cooper and mozzarella cheese. Piled into toasted demi baguettes and finished with fresh Pico de Gallo and a drizzle of Spanglish Asadero Chipotle Pineapple BBQ Sauce, every bite delivers smoky, cheesy, and tangy flavor.
A fun mashup of two comfort food classics, these cheesesteaks are perfect for game day, a hearty lunch, or anytime you want to switch up sandwich night.
These Tex-Mex Philly Cheesesteaks put a bold, southwestern spin on a classic favorite. Shaved ribeye is seasoned with Spanglish Asadero Ranchero Steak Seasoning and griddled alongside colorful bell peppers, red onion, and fresh jalapeños seasoned with Spanglish Asadero Fajita Seasoning, then loaded with melty cooper and mozzarella cheese. Piled into toasted demi baguettes and finished with fresh Pico de Gallo and a drizzle of Spanglish Asadero Chipotle Pineapple BBQ Sauce, every bite delivers smoky, cheesy, and tangy flavor.
A fun mashup of two comfort food classics, these cheesesteaks are perfect for game day, a hearty lunch, or anytime you want to switch up sandwich night.
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)
1 lime
Pico de Gallo
Instructions
Fire up the griddle to medium-high. Add the 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, add the shaved ribeye. Season generously with Spanglish Asadero Ranchero Steak 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 one large pile. Add the cooper cheese and mix until completely melted and creamy throughout the meat.
Separate the mixture into two long, sandwich-sized rows. Top each row with 3 slices of mozzarella cheese, then flip cheese-side down on the griddle to melt.
Scoop the cheesy mixture into the toasted demi baguettes. Top with fresh Pico de Gallo and a drizzle of Spanglish Asadero Chipotle Pineapple BBQ sauce.
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