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Fiery Mexican Cheesesteak

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Fiery Mexican Cheesesteak
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 3
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Fiery Mexican Cheesesteak

A super hot twist on the Philly classic with habanero, chipotle, and green chiles.

Ingredients

3
onions
5
habanero peppers
1/2
can chipotle peppers in adobo
1
can Old El Paso™ Green Chiles
1/2
package Old El Paso™ taco seasoning mix
2
tablespoons butter
1
pound shaved steak
6
ounces Monterey Jack Cheese, shredded
3
sub rolls

Directions

  • 1 Slice the onions into 1/4-circle strips. Cook in the butter for about a half hour until golden brown.
  • 2 Meanwhile, dice the habaneros with all the seeds. You can leave these out if you want this dish to be just a little spicy (instead of burn-your-mouth fiery).
  • 3 When the onions are browned, add the habaneros and cook 3 or 4 minutes. Add in the chipotle, breaking up the peppers in the pan as they cook. Add in the green chiles and the taco seasoning as well. Cook 5 minutes, then remove from heat.
  • 4 In a cast iron skillet or other heavy-bottomed pan, sear and brown the shaved steak. Cook a few minutes until fully browned and then add your onion mixture to the pan. Once it is all heated through, remove from heat and add the cheese. Stir until combined and the cheese is melted. Serve on the rolls.
See Step By Step

Step By Step  

Turn the heat up. Waaaay up – with spicy Tex-Mex style cheesesteaks.

As prepared by The Food in my Beard,

These cheesesteaks use habaneros, chipotle peppers and green chiles for one truly spicy sandwich! 

If you follow me at all, you know I love cheesesteaks – and you also know I love spicy food. Well, I realized the other day that not only have I never made a really spicy cheesesteak, but it isn't really even a common thing that people do!

I set out to change that ASAP and made these super spicy sandwiches for dinner the other night. Instead of just adding heat to a normal cheesesteak, I decided to take this in a Tex-Mex direction with some chipotle, green chile and taco seasoning.

They came out really, really good and really, really hot! I love spicy food, but if you just want it to be a little spicy you can keep the habaneros out of this recipe all together. Or you can still use them, but remove the seeds to tone it down a little. But if you're like me, you're going to want to leave all the seeds in and go full on!

 

Fiery Mexican Cheesesteak

The onions are caramelized, habanero goes in next.

 

Fiery Mexican Cheesesteak

Then the chipotle peppers in adobo. Break up the peppers with your spoon as you cook.

 

Fiery Mexican Cheesesteak

The third heat is these green chiles that add a nice tangy flavor.

 

Fiery Mexican Cheesesteak

Meanwhile, brown up the beef.

 

Fiery Mexican Cheesesteak

Then add your spicy onion mixture.

 

Fiery Mexican Cheesesteak

Finally, remove from heat, add the cheese and mix it all in.

 

Fiery Mexican Cheesesteak

Oh man, these are good!

 

Fiery Mexican Cheesesteak

Super spicy from the habanero, sweet from the onions, savory and smoky from the chipotle, and just enough acidity from the green chiles.

 

Dan Whalen, @tFimB, likes to inflict pain on his taste buds once in awhile to teach them a lesson. He has been blogging for over 6 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
No nutrition information available for this recipe
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