Southwestern Steak Sandwiches

Add something spicy to your family's Southwestern dinner! Serve steak and cheese over buns for this hearty sandwich - a delicious meal.

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  • prep time 15 min
  • total time 3 hr 45 min
  • ingredients 13
  • servings 6
 

Ingredients

1 1/2
lb. boneless beef sirloin steak (about 1 inch thick), trimmed of fat, cut into thin bite-sized strips
1
medium onion, halved crosswise, sliced
1/4
cup lime juice
2
tablespoons tequila, if desired
3
tablespoons oil
2
garlic cloves, sliced
2
teaspoons chili powder
1
teaspoon cumin
1/2
teaspoon salt
1
green bell pepper, cut into strips
1
red bell pepper, cut into strips
6
sandwich buns (onion, kaiser or wheat), split
6
(3/4-oz.) slices hot pepper Monterey Jack cheese, halved

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place steak and onion in resealable food storage plastic bag. In small bowl, combine lime juice, tequila, oil, garlic, chili powder, cumin and salt; mix well. Pour over steak and onion in bag. Seal bag; turn bag to distribute marinade. Refrigerate 3 hours, turning occasionally.
  • 2 Heat 12-inch nonstick skillet over high heat until hot. Add steak, onion and all of marinade. Add bell peppers; cook and stir until beef is no longer pink, bell peppers and onion are crisp-tender and most of liquid has evaporated.
  • 3 Place bun halves, cut side up, on ungreased cookie sheet; broil 4 to 6 inches from heat for 1 to 2 minutes or until toasted. Spoon beef and vegetables onto bottom halves of buns. Top each with 2 pices of cheese; return to broiler for 1 minute to melt cheese. Cover with tops of buns. If desired, top with salsa, sour cream or guacamole.
  • 1 Place steak and onion in resealable food storage plastic bag. In small bowl, combine lime juice, tequila, oil, garlic, chili powder, cumin and salt; mix well. Pour over steak and onion in bag. Seal bag; turn bag to distribute marinade. Refrigerate 3 hours, turning occasionally.
  • 2 Heat 12-inch nonstick skillet over high heat until hot. Add steak, onion and all of marinade. Add bell peppers; cook and stir until beef is no longer pink, bell peppers and onion are crisp-tender and most of liquid has evaporated.
  • 3 Place bun halves, cut side up, on ungreased cookie sheet; broil 4 to 6 inches from heat for 1 to 2 minutes or until toasted. Spoon beef and vegetables onto bottom halves of buns. Top each with 2 pices of cheese; return to broiler for 1 minute to melt cheese. Cover with tops of buns. If desired, top with salsa, sour cream or guacamole.

EXPERT TIPS

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Expert Tips

Served in a bun instead of a tortilla, this sandwich features favorite fajita ingredients. For added flavor, we’ve topped the sandwich with hot pepper Monterey Jack cheese.

Either regular or gold tequila can be used in the marinade.

The sandwich filling can be served in warm flour tortillas instead of on sandwich buns.

For easy slicing, partially freeze the meat. If you’re starting with frozen meat, partially thaw it before slicing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
420
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
8g,
8%
),
Cholesterol
80mg
80%;
Sodium
620mg
620%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
45%;
Calcium
25%;
Iron
25%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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