PHILLY MEX SANDWICH
Yield Portion Size
| 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)
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 111 mg | 11% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 55 mg | 18% |
| Total Fat | 16 g | 24% |
| Iron | 5 mg | 27% |
| Potassium | 357 mg | 0% |
| Calories | 440 kcal | 22% |
| Sodium | 806 mg | 34% |
| Polyunsaturated Fat | 1 g | 6% |
| Saturated Fat | 5 g | 27% |
| Sugars | 4 g | 0% |
| Dietary Fiber | 1 g | 4% |
| Vitamin C | 41 mg | 68% |
| Vitamin A | 390 iu | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
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.
-
Step 2
Sauté onions, red peppers and poblano peppers on an oiled flat top for 7 to 10 minutes or until tender.
-
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.
-
Step 4
CHEF'S NOTE: Season steak with fajita spices before or after grilling.
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