Tex Mex Cheesesteaks
Transform your weeknight dinner routine with these bold and flavorful Tex Mex Cheesesteaks! This mouthwatering fusion combines the hearty comfort of classic cheesesteaks with the zesty vibrancy of Tex-Mex cuisine. Thinly sliced ribeye steak is seasoned to perfection with chili powder, cumin, and smoked paprika, then paired with sautéed bell peppers, onions, and a hint of pickled jalapeños for a spicy kick. Topped with melty Pepper Jack cheese and served on buttery toasted hoagie rolls, these sandwiches are a true crowd-pleaser. Garnish with fresh cilantro and a squeeze of lime for a fresh, tangy finish. Perfect for a quick and satisfying dinner, these cheesesteaks serve four and are ready in just 35 minutes!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound Ribeye steak, thinly sliced
- 2 tablespoons Olive oil
- 3 medium Bell peppers (red, green, yellow), thinly sliced
- 1 large Yellow onion, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pickled jalapeños, chopped
- 2 cups Shredded Pepper Jack cheese
- 4 Hoagie rolls, sliced open
- 2 tablespoons Butter, melted
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 4 Lime wedges (optional for serving)
Instructions
1. Prepare and slice all vegetables, steak, and garnishes before starting to cook.
2. Heat 1 tablespoon of olive oil in a large skillet or griddle over medium-high heat.
3. Add the sliced bell peppers and onion to the hot skillet and sauté for 5-6 minutes until softened and slightly charred. Stir in the minced garlic and cook for another 30 seconds. Transfer the veggies to a bowl and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Add the thinly sliced ribeye steak and cook for 3-4 minutes, stirring frequently, until browned and just cooked through.
5. Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the steak. Mix well to coat evenly.
6. Return the cooked vegetables to the skillet with the steak. Stir in the pickled jalapeños and adjust seasoning if needed.
7. Preheat the oven to 375°F (190°C). Brush the inside of the hoagie rolls with melted butter and toast them on a baking sheet in the oven for 3-5 minutes until golden and crispy.
8. Divide the steak and veggie mixture evenly among the toasted hoagie rolls. Top each with a generous handful of shredded Pepper Jack cheese.
9. Place the assembled cheesesteaks back on the baking sheet and bake for 5-7 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and garnish with fresh cilantro, if desired. Serve immediately with lime wedges for an extra zesty kick.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
