Philly Cheesesteak Queso
If you’re planning a taco night or attending a game day watch party or tailgate, Philly Cheesesteak Queso is a must-make appetizer that combines all the best qualities of a classic American sandwich with one of the most beloved Mexican restaurant-style dips!
Ashley Durand of Plate & Pen
Ashley Durand of Plate & Pen
Recipe - Heinen's of Rocky River
Philly Cheesesteak Queso
Prep Time10 Minutes
Servings5
Cook Time20 Minutes
Ingredients
1 package of Heinen’s CARE Certified shaved sirloin steak
2 containers of Barrio queso blanco
Red bell pepper, thinly sliced
Green bell pepper, thinly sliced
Yellow bell pepper, thinly sliced
Yellow onion, thinly sliced
3 garlic cloves, minced
1 Tbsp. Heinen’s steak and burger seasoning
½ tsp. Heinen’s crushed red chili pepper
¼ tsp. Heinen’s cayenne pepper
Heinen’s extra virgin olive oil, for drizzling
Heinen’s tortilla chips
Directions
- Heat a cast iron skillet over medium-high heat. Pat the shaved sirloin steak with paper towels until it is dry. Set aside.
- Once the skillet is hot, add a little olive oil followed by the sliced peppers and onion. Allow the vegetables to cook for about 7 minutes, or until wilted, then add the minced garlic and cook for an additional 3-5 minutes. Transfer this mixture to a bowl and set aside.
- Add the sirloin steak to the same skillet and sprinkle half of the steak and burger seasoning, crushed red chili pepper, and cayenne pepper on top. Cook for a couple of minutes then flip the steak and add the rest of the seasonings. Cook for an additional 5-7 minutes, or until the steak is cooked to your liking. Remove from the skillet and slice the steak into small pieces. Set aside.
- Pour the queso into a clean nonstick skillet. Add the vegetables and chopped steak. If desired, reserve some of the steak and vegetables for topping.
- Place the skillet over low heat for 5 minutes until the dip is warm, then transfer to a large serving bowl.
- Drizzle olive oil over the top and add any reserved steak and vegetables.
- Serve warm with tortilla chips.
10 minutes
Prep Time
20 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Beef Sirloin Shaved Steak, 0.6 Pound
$9.59 avg/ea$15.99/lb
Barrio Queso Blanco, 12 Ounce
$10.69$0.89/oz
Red Peppers, 0.53 Pound
$1.85 avg/ea$3.49/lb
Green Peppers, 0.5 Pound
$1.00 avg/ea$1.99/lb
Yellow Peppers, 0.6 Pound
$2.39 avg/ea$3.99/lb
Yellow Onions, 0.25 Pound
$0.45 avg/ea$1.79/lb
Bulk Garlic, 0.15 Pound
$0.60 avg/ea$3.99/lb
Two Brothers Steak & Burger Seasoning, 3.6 Ounce
$5.89$1.64/oz
Heinen's Crushed Red Chili Pepper, 1.4 Ounce
$4.99$3.56/oz
Heinen's Cayenne Pepper, 1.8 Ounce
$4.99$2.77/oz
Heinen's Extra Virgin Olive Oil, 16.9 Ounce
$7.99$0.47/oz
Heinen's Organic White Corn Tortilla Chips, 10 Ounce
$3.49$0.35/oz
Directions
- Heat a cast iron skillet over medium-high heat. Pat the shaved sirloin steak with paper towels until it is dry. Set aside.
- Once the skillet is hot, add a little olive oil followed by the sliced peppers and onion. Allow the vegetables to cook for about 7 minutes, or until wilted, then add the minced garlic and cook for an additional 3-5 minutes. Transfer this mixture to a bowl and set aside.
- Add the sirloin steak to the same skillet and sprinkle half of the steak and burger seasoning, crushed red chili pepper, and cayenne pepper on top. Cook for a couple of minutes then flip the steak and add the rest of the seasonings. Cook for an additional 5-7 minutes, or until the steak is cooked to your liking. Remove from the skillet and slice the steak into small pieces. Set aside.
- Pour the queso into a clean nonstick skillet. Add the vegetables and chopped steak. If desired, reserve some of the steak and vegetables for topping.
- Place the skillet over low heat for 5 minutes until the dip is warm, then transfer to a large serving bowl.
- Drizzle olive oil over the top and add any reserved steak and vegetables.
- Serve warm with tortilla chips.