• Chloe's Cookbook

Mexican Cheese-steak

Updated: Mar 2

This is the FrakenFood you didn't know you needed.....until now!


Now I am not usually a fan of green peppers on their own, but something about the classic Philly Cheese-steak just works. It's cheesy, gooey and it's between two slices of bread. Heaven. But what, I hear you cry, could be even better?! Why, combining it with another comforting, powerful and rib-sticking flavour: MEXICAN!


YAAAASSSSS! By making some simple swaps to a traditional Philly Cheese-steak you can have yourself Mexican Cheese-steak. I chose to put mine into tacos (the ones by my faves: Lunchito) but you can whack it in a sub roll if you like!


Three things to note before cooking:

  1. You can buy pre-made fajita style steaks to make this dish even simpler and quicker so you don't have to marinate your steak overnight. You could also buy a tub of fajita seasoning too.

  2. Choose the salsa you want - think about whether you want it spicy or not! I used Lunchito Mango & Habanero Salsa.

  3. Mexicana brand cheese definitely has the most flavour and is pretty spicy, but most supermarkets do their own brand of chilli-cheddar cheese now and the photos you see here were actually made using Waitrose Chilli Cheddar.


Not to brag, but I finished this entire recipe TO MYSELF one day after work when I hadn't managed to eat since breakfast. Not the healthiest of decisions but my goodness it was a good decision. *drools just thinking about it*


Mexican Cheese-steak


Serves 2-4

Prep time: 10 mins (plus overnight marinade)

Cook time: 20 mins


Ingredients

2 Rump Steaks

1 Green Pepper

1 large White Onion

150g Mexicana Cheese (grated)

4 tbsp Fajita Seasoning (Make your own: 2 tbsp smoked paprika, 2 tbsp chilli powder, 1 tbsp cumin, 1 tbsp garlic powder, ½ tbsp coriander, 1 tbsp oregano, 1 tbsp chilli flakes, 1 ½ tbsp cayenne)

Small Tortillas

5 leaves Iceberg Lettuce (shredded)

2 tbsp Salsa


Sprinkle with a handful of fresh, torn coriander



Method:

  1. Finely slice the steaks into strips and rub the fajita seasoning into them fully. Leave overnight in the fridge to marinate

  2. Finely slice the green pepper and onion, adding them to a hot frying pan with oil and sweating them down

  3. Once the pepper and onion are nicely softened and golden, add the steak strips and cook for 2-3 mins - you don’t want to overcook these or you will have very chewy tacos!

  4. Add the cheese and salsa to the pan and stir in fully until the cheese has melted and you have a big gooey pan of deliciousness

  5. Add the mixture and some shredded lettuce to your tacos and devour



I suggest eating with a Mexican beer, wearing a baseball jersey just to fulfil the perfect blend of American-Mexican foodie fantasy.


and remember, anyone can cook!




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