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SPICY CHEESESTEAKS

Picture

TACO AF and roasted peppers set fire to this Philly fave.  Chile con Queso Sauce adds the creamy dreamy. 


SERVES: 4
HANDS-ON TIME: 30 min.
TOTAL TIME: 30 min.

BEEF:
  1 lb. Thinly sliced ribeye 
  1 C.  Hatch pepper- jack cheese
  2   Pablano chiles, roasted and peeled (reserve 2T. for Queso sauce)*
  2   Hatch chiles, roasted and peeled*
  1    Onion, diced
  1    Red bell pepper, diced
  2 T. vegetable oil
  1 T.  water
  2 T.   Taco AF 

CHOOSE YOUR OWN FLAVOR ADVENTURE
   Hoagie rolls, French bread, Lettuce for wraps
   Chile con Queso Sauce (recipe at end)

*Canned green chiles can be substituted in a pinch, but frozen are better.
MEAT:  Put onions and bell peppers into skillet with oil and water.  Cover and cook on medium until onions start to brown.  
 Turn heat to med-high.  Add meat and 2 T Taco AF.  (Also preheat oven to 375).  When meat is almost done, add whatever chiles you are using.
​
EAT:  If using bread, fill with meat mixture, and top with cheese.  Pop into oven until cheese is melty-deliciousness.

+ CHILE CON QUESO SAUCE: 
Heat 1 T. butter and 1. T flour in pan until lightly browned. Stir in 1 C. half-and-half (or milk of your choice). Cook 2 minutes while stirring.  Add 2 T. reserved chiles, 1 t. TACO AF, and 1 3/4 C. cheese.  Cook and stir until thickened.
Drizzle generously over your sandwich and everything else in the area.
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  • Home
  • RECIPES
    • 20-minute-beef-tacos
    • Instant Pot Carnitas
    • Chicken Tortilla Soup
    • Spicy_CheeseSteaks
    • New Mexican Fundido
    • Calabacitas
    • Enchilada Stuffed Baked Potatoes
    • Chicken BBQ and Fried Rice
    • Beef Korean BBQ - Bulgogi
    • Bi Bim Bap
    • Quick Korean Cucumbers
    • Asian Coleslaw
    • Korean Spinach
    • Lemon Shrimp
    • Orange Chicken
    • Spicy Remoulade
    • Cajun Zucchini Ricotta Fritters
    • Crawfish Po Boys
  • Shop
  • About
  • Contact