Thursday, August 4, 2011

If Philadelphia was in Mexico, this is what they would eat!

  

Oh my goodness.  This is SO good.  I have never even had a real Philly Cheese Steak so I really don't have anything to compare it to, but this one rocked my world!


Ingredients:
1½ lbs. beef flank steak
1 package taco seasoning mix
6 tbsp. butter or margarine, melted
1 garlic clove, minced
1½ tsp. lime juice (or lemon juice by accident!)
¼ c. water
2 cans (11 oz. each) Pillsbury refrigerated crusty French loaf
½ tsp. garlic powder
2 tbsp. vegetable oil
1 med. onion, thinly sliced
1 med. green bell pepper, thinly sliced
1 med. red bell pepper, thinly sliced
¼ c. finely chopped fresh cilantro, if desired (I left it out because I think it tastes like Windex)
1 jar (8 oz.) cheese dip
1 can (4.5 oz.) chopped green chilies

Heat oven to 350°F. Spray large cookie sheet with non-stick cooking spray. Cut beef flank steak against the grain into thin strips; set aside. Reserve 2 tsp. taco seasoning mix. 

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

Place 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 tbsp. butter, reserved 2 tsp. taco seasoning mix, and the garlic powder until well mixed. Brush seasoning mixture on tops and sides of each loaf*. Bake 26-30 minutes or until golden brown. Cool 15 minutes.

Meanwhile, in large nonstick skillet, heat 1 tbsp oil over medium-high heat. Add onion and bell peppers; cook 6-8 minutes, stirring frequently, until vegetables are tender. Remove vegetables from skillet; set aside.

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

In small microwavable bowl, stir cheese dip and green chilies. Cover with microwavable plastic wrap, folding back one edge slightly to vent steam. Microwave on high 3 minutes, stirring halfway, until warm. 

Cut each bread loaf in half crosswise, then cut each half horizontally ¾ of the way through.

*If you're like me, you will most likely have a couple of kids running beneath your feet, a cat attacking your legs at each sound or smell of food, all while trying to carry on a conversation with your husband and fix a recipe that you've never tried before. Sometimes things go wrong... like forgetting to spread the butter/taco seasoning mixture on the unbaked bread dough prior to baking. If that is the case, say a tiny swear word under your breath and go ahead and spread it onto the inside of the baked bread. 

To serve, fill each roll with ¼ of the beef/veggie mixture; drizzle with cheese sauce. Serve immediately. 

SO good.  Really, this is amazingly good!

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7 comments:

Jenny said...

wow! looks DELICIOUS! Feel free to invite me over anytime to play witht he girls and the cat while you fix supper! ;)

Max Teders said...

I would love to have this for my birthday!! (with the bread spread before OR after baking!)

Lala said...

I bet meat and cheese eaters would gobble that up!! I love the title of this blog. You're so funny!

amanda said...

this looks SO yummy! can't wait to try it out. did you serve any sides with it?? though it looks like you've got your meat and veggies here - guess you wouldn't need a side? thank you for sharing!!!

Kristen said...

can you just come cook for me? That looks delish!

Teri@thefreshmancook said...

I love Philly sandwiches. This looks so good. I will be making this for sure!! I linked to you from Works For Me Wednesday. Thanks!!

PS~My house is the same way. No one wants to talk to me until I am cooking in the kitchen!!!

Michelle said...

Holy moly that looks divine! I'm totally making this. And inviting you to my house for a Philly cheesesteak!

Michelle
http://michellesdinnerbell.blogspot.com/