Fiery Mexican Cheesesteak
can chipotle peppers in adobo
can (4.5 oz) Old El Paso™ Green Chiles
package Old El Paso™ taco seasoning mix
oz Monterey Jack Cheese, shredded
Slice the onions into 1/4-circle strips. Cook in the butter for about a half hour until golden brown.
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).
When the onions are browned, add the habaneros and cook 3 or 4 minutes.
Add in the chipotle, breaking up the peppers in the pan as they cook.
Add in the green chiles and the taco seasoning as well. Cook 5 minutes, then remove from heat.
In a cast iron skillet or other heavy-bottomed pan, sear and brown the shaved steak.
Cook a few minutes until fully browned and then add your onion mixture to the pan.
Once it is all heated through, remove from heat and add the cheese.
Stir until combined and the cheese is melted. Serve on the rolls, and enjoy!
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!