Mexican-Style Cheesesteaks
Inspired by street food in Mexico, these deliciously addictive sandwiches are filled with tender steak and topped with cotija cheese and veggies—a perfect dish for any fiesta.
Serves 6
Sandwich:
- 1 lb. flank steak
- 1 tsp. salt
- 1 tsp. ground cumin
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. chili powder
- 2 tbsp. vegetable oil
- 6 bolillo-style rolls
Toppings:
- ½ c. cotija cheese, shredded or crumbled
- ½ c. red onions, minced
- ¾ c. shredded lettuce
- ½ c. tomatoes, diced
- ¼ c. cilantro, chopped
- 1 avocado, sliced
- 1 jalapeño, sliced
- 2 radishes, thinly sliced
- 2 limes, cut into wedges
- Hot sauce
- Mayonnaise
Print Recipe
Instructions:
- Rub the flank steak with the salt, cumin, and garlic, onion, and chili powders. Heat the oil in a large skillet over medium-high heat. Once the oil begins to smoke, sear the steak for 2 minutes, then flip. Cook for another 2 minutes or until it’s slightly charred.
- Let the steak rest for 5 minutes before slicing.
- Reduce the temperature to low. Using the same pan, toast the rolls, flipping once, until golden brown.
- Split the rolls, fill with the sliced steak, and add the toppings. Serve with the lime wedges, hot sauce, and mayonnaise.
Tip: Spice up this sandwich as much or as little as you like. If you can’t find cotija cheese, feta cheese is a decent substitute. Likewise, if you can’t find bolillo-style rolls, a good brioche torpedo roll will work just as well.
