Tijuana Philly Cheesesteak Sandwich
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- mushroom, diced
- 1 Tbsp
- plus 1/2 teaspoon butter, softened
- salt and pepper to taste
- 3 oz
- beef, sliced thin or shredded (leftover from a roast steak, etc.) you can even use deli roast beef
- 1/4 c
- cheddar cheese, shredded
- 1/4 c
- monterey jack cheese, shredded
- 10-inch ("burrito" size), flour tortilla
- 1 Tbsp
- (heaping) tomato, diced
- 1 tsp
- red onion, diced
- 1/4 tsp
- fresh cilantro, finely chopped
- 1 slice
- bacon, cooked
- assorted garnishes: shredded lettuce, sour cream, salsa, guacamole, and jalapenos
1Sauté the mushroom in a small pan with 1/2 teaspoon butter until just browned and salt and pepper to taste.
2Slice or shred your beef into bite size pieces and grill/heat in a pan over medium heat until just heated through and lightly browned. Add a dash of salt and pepper and drain off any fat.
3Build your sandwich: First sprinkle both cheeses into the center of the tortilla; keeping in mind that you will be folding the sides in like a burrito. So leave so room on the sides.
4Sprinkle, the mushroom, onion, tomato, and cilantro over the cheese. Crumble the bacon and sprinkle this over the cheese as well.
5Sprinkle the cooked beef over the other ingredients. This is when I add any additional items I would like such as hot sauce and usually jalapeños.
6Fold the sides of the tortilla in, then spread the tablespoon of butter over the top and bottom of the "sandwich" and grill it in a hot pan over medium heat for about 2 minutes per side, or until the tortilla is nice and golden in color and the cheeses are melted.
7Slice the "sandwich" in half diagonally and serve while hot with assorted garnished along side.