The Southwest Cheesesteak Recipes

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SOUTHWESTERN CHEESESTEAK SUPPER



Southwestern Cheesesteak Supper image

Looking for a Southwestern-style supper idea? Then check out this cheesy beef steak and pasta recipe that's ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 5

1 pound beef boneless sirloin steak, 3/4 inch thick
1 1/2 cups mild salsa
1 1/2 cups water
1 1/2 cups uncooked rotini pasta (5 ounces)
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes (1 cup)

Steps:

  • 1. Spray 12-inch skillet with cooking spray; heat over medium heat. Cut beef into 4 serving pieces. Cook beef in skillet about 4 minutes, turning once, until brown. Remove beef from skillet.
  • 2. Add salsa and water to skillet. Heat to boiling. Stir in pasta. Place beef in pasta mixture. Cover and cook over medium heat 12 to 15 minutes, stirring occasionally, until pasta is tender.
  • 3. Stir in cheese until melted.

Nutrition Facts : Fat 2, ServingSize 1 Serving

SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS



Southwestern Skirt Steak with Cheese Grits image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 poblano chile peppers, seeded and chopped into 1-inch pieces
4 plum tomatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 ounces)
1 tablespoon unsalted butter
1 pound skirt steak, cut into 4 pieces
1 tablespoon chili powder
Juice of 1 lime, plus wedges for serving
1/2 cup roughly chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
  • Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
  • Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.

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