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Description
A high-protein twist on the classic Philly cheesesteak, featuring thinly sliced beef with sautéed jalapeños and onions mixed with creamy salsa con queso, served on toasted hoagie rolls for a Mexican-inspired flavor.
Ingredients
- 2 tablespoons olive oil
- 3 large jalapeño peppers, thinly sliced
- 1 large white onion, thinly sliced
- 8 ounce filet mignon, skirt steak, or ribeye, thinly sliced
- Salt and pepper, to taste
- ¼ cup salsa con queso, plus more for serving
- 2 large rolls (hoagie or sub style), lightly toasted
Instructions
- Heat the olive oil in a large skillet or on a griddle over medium heat. Add the sliced jalapeño peppers and white onion. Sauté until the vegetables soften and begin to caramelize, about 10-15 minutes. Remove from the skillet and set aside.
- Thinly slice your chosen cut of beef (filet mignon, skirt steak, or ribeye). For easier slicing, you can slightly freeze the beef for about 30 minutes before cutting.
- Increase the heat to medium-high. Add a bit more oil if necessary. Place the thinly sliced beef into the hot skillet. Season generously with salt and pepper. Cook for a few minutes, stirring occasionally, until the beef is cooked through and lightly browned.
- Return the sautéed jalapeños and onions to the skillet with the beef. Mix well to combine all the ingredients.
- Stir in ¼ cup of salsa con queso, blending it throughout the meat and vegetable mixture until melted and creamy.
- Lightly toast your rolls. You can do this in the oven, under the broiler, or on the same griddle/skillet.
- Divide the Mexi cheesesteak mixture evenly between the two toasted rolls.
- Serve immediately, offering extra salsa con queso on the side for dipping or drizzling, if desired.
Notes
- For easier slicing, slightly freeze the beef for about 30 minutes before cutting.
- This recipe is high in protein due to the lean beef cuts used.
- Adjust spice level by removing seeds from jalapeños if desired.
- Extra salsa con queso can be used for dipping to enhance flavor.