PHILLY MEX SANDWICH

PHILLY MEX SANDWICH
PHILLY MEX SANDWICH

Yield Portion Size

24 portions (1 sandwich)
6 lbs
Skirt steak
1 tsp
Salt
1/2 tsp
Black pepper
1 quart
Yellow onions, peeled, thinly sliced
2 cups
Red peppers, seeded, thinly sliced
2 cups
Poblano peppers, seeded, thinly sliced
24
Bolillo rolls, sliced, toasted
6 cups
RO*TEL QUESO (recipe at conagrafoodservice.com)
View Nutrition Information

Directions

  1. Step 1

    Season steak with salt and pepper. Grill steak over medium-high heat for 4 to 5 minutes on each side or until medium rare; thinly slice.

  2. Step 2

    Sauté onions, red peppers and poblano peppers on an oiled flat top for 7 to 10 minutes or until tender.

  3. Step 3

    To make ONE PORTION: spread bolillo roll with 2 tablespoons RO*TEL QUESO; top with 1/2 cup sliced skirt steak, 1/4 cup onion mixture and an additional 2 tablespoons queso.

  4. Step 4

    CHEF'S NOTE: Season steak with fajita spices before or after grilling.

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