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Fiery Mexican Cheesesteak

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  • Prep 20 min
  • Total 60 min
  • Servings 3
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A super hot twist on the Philly classic with habanero, chipotle, and green chiles.
by: The Food in My Beard
Updated Apr 25, 2017
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  • 3 onions
  • 5 habanero peppers
  • 1/2 can chipotle peppers in adobo
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 tablespoons butter
  • 1 lb shaved steak
  • 6 oz Monterey Jack Cheese, shredded
  • 3 sub rolls


  • 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.
  • 4
    Add in the chipotle, breaking up the peppers in the pan as they cook.
  • 5
    Add in the green chiles and the taco seasoning as well. Cook 5 minutes, then remove from heat.
  • 6
    In a cast iron skillet or other heavy-bottomed pan, sear and brown the shaved steak.
  • 7
    Cook a few minutes until fully browned and then add your onion mixture to the pan.
  • 8
    Once it is all heated through, remove from heat and add the cheese.
  • 9
    Stir until combined and the cheese is melted. Serve on the rolls, and enjoy!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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