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Philly-Goes-Mexican Cheese Steak

Prep Time:40 min
Cook Time:15 min
Yield:4 sandwiches

INGREDIENTS:

  • 1 1/2 pounds beef flank steak
  • 1 package (1.25 oz) Old El Paso® taco seasoning mix
  • 6 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 cup water
  • 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
  • 1/2 teaspoon garlic powder
  • 2 tablespoons Crisco® Pure Canola Oil
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1/4 cup finelychopped fresh cilantro, if desired
  • 1 jar (8 oz) cheese dip
  • 1 can (4.5 oz) Old El Paso® chopped green chiles

PREPARATION DIRECTIONS:

  1. 1.
    Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Cut beef steak against the grain into thin strips; set aside. Reserve 2 teaspoons of the taco seasoning mix.

  2. 2.
    In large bowl, mix 3 tablespoons of the butter, remaining taco seasoning mix, garlic, lime juice and water. Add beef; toss to coat. Refrigerate beef mixture while baking bread.

  3. 3.
    Place bread loaves, at least 2 inches apart, on cookie sheet. With sharp knife, make slits on top of each loaf. In small bowl, stir remaining 3 tablespoons butter, reserved 2 teaspoons taco seasoning mix and the garlic powder until well mixed. Brush seasoning mixture on tops and sides of each loaf. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.

  4. 4.
    Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Remove vegetables from skillet; set aside.

  5. 5.
    In same skillet, heat remaining 1 tablespoon oil over high heat. Add half of the beef; cook 8 to 10 minutes, stirring frequently, until tender and browned. Transfer cooked beef to a plate; cook remaining half of beef. Return beef and vegetables to skillet. Stir in cilantro. Keep warm.

  6. 6.
    In small microwavable bowl, stir cheese dip and chiles. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 minutes, stirring after 1 minute 30 seconds, until warm.

  7. 7.
    Cut each bread loaf in half crosswise, then cut each half horizontally 3/4 of the way through. To serve, fill each roll with 1/4 of the beef mixture; drizzle with cheese sauce. Serve immediately.

  8.  
    Bake-Off is a registered trademark of General Mills ©2008

  9.  
    ®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 sandwich), Calories 1120 (Calories from Fat 500), Total Fat 56g (Saturated Fat 28g, Trans Fat 0g), Cholesterol 185mg, Sodium 2780mg, Total Carbohydrate 90g (Dietary Fiber 4g, Sugars 13g), Protein 65g; Percent Daily Value*: Vitamin A 25%, Vitamin C 60%, Calcium 25%, Iron 45%.

*Percent Daily Values are based on a 2,000 calorie diet.

Philly-Goes-Mexican Cheese Steak 4.5 5 1 2
Tasty little sandwich It was really good. I will fix this at my next bunco. The only thing I didn't like was it took quite a long time to fix February 5, 2013
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Philly-Goes-Mexican Cheese Steak
Pillsbury Bake-Off®

Tena Kerns, Berkley, MA, Bake-Off® Contest 43, 2008 Finalist

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