Mexican Cheesesteak Sandwiches Recipes

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PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)



Pepitos (Mexican Steak Sandwiches with Chipotle Crema) image

The pepito might be one of the lesser known of the Mexican tortas but it is one of my favorites. This northern Mexican sandwich is served on toasted bolillos (small French rolls), smothered with a tangy, spicy and smoky chipotle crema. The steaks are quick-marinated in lime juice, olive oil and garlic for an easy weeknight skillet torta. But if you have more time, let the steaks marinate for a few hours and fire up the grill for a smokier version of this mouthwatering torta.

Provided by Rick Martinez

Categories     main-dish

Time 25m

Yield 4 tortas

Number Of Ingredients 13

3 tablespoons fresh lime juice
4 tablespoons extra-virgin olive oil
3 cloves garlic, finely grated
Kosher salt
1 1/2 pounds flank or skirt steak, cut to fit your skillet
1/2 cup Mexican crema, crème fraiche or sour cream
1 to 3 canned chipotles in adobo (depending on your heat preference), smashed, plus 1 tablespoon adobo sauce
4 large scallions, trimmed
4 Mexican bolillos or hoagie rolls, split and toasted
2 ripe avocados, sliced
4 to 8 pickled jalapeños, quartered lengthwise
1 cup packed cilantro leaves and tender stems
2 ripe tomatoes (or one large), sliced

Steps:

  • Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
  • Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
  • Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
  • Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
  • Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.

THREE CHEESESTEAK SANDWICHES



Three Cheesesteak Sandwiches image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3/4 pound frozen sirloin steak, partially thawed (or freeze fresh sirloin for 45 minutes)
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil, plus more if needed
1 large or 2 small yellow onions, sliced with the grain
1 red bell pepper, cut into thin strips
8 ounces mushrooms, sliced
3 tablespoons cream cheese
2 teaspoons Worcestershire sauce
2 slices American cheese
4 hoagie rolls
3/4 cup shredded mozzarella cheese, or 4 slices provolone

Steps:

  • Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat.
  • Heat the oil in heavy saute pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.
  • Preheat the broiler to high.
  • Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve.

MEXICAN CHEESESTEAK SANDWICHES



Mexican Cheesesteak Sandwiches image

Warm, melty, zippy and so quick! I saw this dish made originally on a food network show, but with my inability to make a recipe as is, I just had to fiddle with it an make it that much more easy to make. A great weeknight meal!

Provided by MrsKnox2016

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb deli roast beef, sliced thin
10 ounces rotel (your choice of heat level)
8 ounces green chilies, chopped
4 hoagie rolls
4 slices American cheese (or your favorite)

Steps:

  • Preheat broiler.
  • Lay deli roast beef in one large stack. Slice stack into 1/2 inch strips.
  • In a large preheated skillet over medium heat, add roast beef and "unstick" the slices as you add them (you can use the back of a spoon or just pull them apart as you add them).
  • Heat until roast beef slices are warm.
  • Add can of chilies and rotel, both undrained.
  • Heat until simmering for no more than 5 minutes.
  • Remove skillet from heat.
  • Split hoagie buns and place on a baking sheet. Top with 1/4 of meat mixture.
  • Split a slice of cheese in half and lay over meat mixture in hoagie. Broil until cheese is melted.
  • Enjoy (watch out-they'll still be hot!).

Nutrition Facts : Calories 695.4, Fat 28.1, SaturatedFat 12, Cholesterol 213, Sodium 4829.2, Carbohydrate 42.3, Fiber 2.2, Sugar 3.9, Protein 65.9

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