Who doesn’t love a good cheesesteak? It’s one of America’s most beloved, and most famous, sandwich recipes. But who thinks “cheesesteak” and thinks “Texas”? When “cheesesteak” comes up, it usually brings to mind images of the City of Brotherly Love. But there are other cheesesteak sandwiches out there!
Learn all about the tasty, delectable Texas Cheesesteak with this recipe from Exmark Ambassador and barbecue extraordinaire Greg Mrvich from Ballistic BBQ.
What’s a Texas Cheesesteak?
Believe it or not, the only thing you need to make a cheesesteak sandwich is a hoagie roll and thinly sliced steak! It’s all about the heartier parts of the sandwich, so it’s crucial you’ve got great steak and thick hoagies before you get started. You can really level up that sandwich when you add in extras. The classic Philly Cheese we know and love comes with steak, green peppers, and onions, but there are ways you can make it even more unique than that!
Barbecue genius that he is, Greg Mrvich has combined one of America’s most beloved sandwiches, the Philly Cheesesteak, with some of the best flavors Texas has to offer to create something unique and exciting. Not only are those traditional Philly flavors there, but there’s the added flavor of Pepper Jack cheese, cheddar cheese, green onions, Fritos, and Mexican crema. It’s a hearty, flavorful sandwich that’s going to be your guests’ new favorite meal.
This delicious sandwich is so easy to cook up and it’s even easier to eat! You’re going to want to share this around every chance you get. You could even try pairing them with these tasty homemade potato chips. Or if you’re looking for something on the healthier side, you can try pairing them with this candied butternut squash recipe.
Ingredients
12 ounces slice (uncooked) brisket flat meat
2 onions, thinly sliced
2 red bell peppers, sliced
2 poblano peppers, sliced
chili powder, to taste
2 cloves sliced garlic
¾ cup beef tallow
4 slices pepper jack cheese
4 slices cheddar cheese
2 green onions, chopped
½ cup Fritos Corn Chips
3 teaspoons Mexican crema
2 sandwich rolls (crusty)
Directions
- Preheat griddle to medium heat. Add about one tablespoon beef tallow to the griddle top in preparation for the cook.
- Cook the onions and peppers until they become soft and translucent. Shake the chili powder, lightly coating the peppers and onions, then mix together on the griddle, using your spatulas, until thoroughly coated.
- Push the onion and peppers mixture aside, and lay the thin slices of meat on the griddle. Cook until the meat is cooked through. At this time, lay your rolls, open-face down on the griddle to toast.
- On the griddle, divide the meat into two equal portions and top with equal portions of the onion and pepper mixture. Top with the pepper jack and cheddar cheese, then flip, so that the cheese in face-down on the griddle.
- Place the rolls open-face up and add the meat, onion and cheese mixture.
- Top with Fritos, crema and green onion.
Notes
- Any type of beef can be used for this sandwich. Freezing it prior to slicing, helps you get those really thin slices!
Armed with this Texas Cheesesteak recipe, you can create one of the best sandwiches your backyard has ever seen for your next game party, backyard barbecue, or bonfire night.
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