SPICY CHEESESTEAKS
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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.
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.