Tex-Mex Cheesesteak
This recipe delivers a vibrant Tex-Mex twist on the classic cheesesteak. Thinly sliced beef is marinated in lime and garlic, then seared and piled onto toasted rolls. It's generously topped with a rich, creamy Monterey Jack cheese sauce infused with sautéed onions and green chiles, creating a flavorful and satisfying sandwich.
Equipment
- 1 Large Mixing Bowl For marinating the beef
- 1 Large Skillet or Cast Iron Pan Essential for searing the beef to achieve a good crust
- 1 Medium Saucepan For preparing the cheese sauce
- 1 Whisk For smooth, lump-free cheese sauce
- 1 Chef's Knife and Cutting Board For slicing beef and chopping aromatics
Ingredients
Main
- 6 whole Sandwich Rolls Toasted
- _____
- FOR THE MEAT:
- 3 pounds Beef chuck Shoulder Steak, Skirt Steak, Any Cheap Cut Will Do
- ¼ cups Lime Juice
- 3 cloves Fresh Garlic Grated Or Minced
- 2 teaspoons Dried Cilantro or Handful Of Fresh
- 2 teaspoons Salt
- 2 teaspoons Pepper
- ½ cups Olive Oil Scant (ie - Slightly Less)
- _____
- FOR THE CHEESE SAUCE:
- 1 whole Small White Onion Chopped
- 3 whole Canned Green Chiles Chopped (or Fresh!)
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 2 cups Milk
- 2 cups Monterey Jack Cheese Shredded
Instructions
- Thinly slice the beef against the grain and place it in a large bowl. Add lime juice, grated garlic, dried cilantro, salt, pepper, and olive oil. Mix well and marinate for at least 30 minutes, or ideally several hours/overnight in the refrigerator.
- For the cheese sauce, melt butter in a medium saucepan over medium heat. Add chopped white onion and green chiles, sautéing until softened, about 5-7 minutes.
- Sprinkle flour into the saucepan with the vegetables, stir well to form a roux, and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk to the roux mixture, ensuring no lumps. Bring the sauce to a gentle simmer, whisking frequently until it thickens.
- Remove the saucepan from the heat and stir in the shredded Monterey Jack cheese until it is completely melted and the sauce is smooth. Season with additional salt and pepper if needed.
- Heat a large skillet or cast iron pan over high heat until very hot. Add the marinated beef in batches, searing quickly for 2-3 minutes per side until browned and cooked through. Do not overcrowd the pan.
- While the beef is cooking, lightly toast the sandwich rolls until golden and warm.
- Spoon a generous portion of the seared Tex-Mex beef onto each toasted sandwich roll.
- Liberally top the beef with the warm, creamy Monterey Jack cheese sauce.
- Serve the Tex-Mex cheesesteaks immediately while hot, ensuring the rolls remain crisp and the cheese sauce is melty.
Notes
For the beef, slicing it against the grain thinly is paramount for tenderness, especially with cheaper cuts. Marinating overnight will yield the best flavor and help tenderize further. Sear the beef in batches over high heat to achieve a beautiful Maillard reaction and avoid steaming. For the cheese sauce, ensure you cook the roux for at least 1-2 minutes to eliminate any raw flour taste before gradually whisking in the milk. Fresh roasted green chiles instead of canned will elevate the flavor significantly. Consider adding a pinch of smoked paprika to the cheese sauce for an extra layer of Tex-Mex depth. Always serve immediately on warm, toasted rolls to prevent sogginess.