TIJUANA PHILLY CHEESESTEAK SANDWICH

Tijuana Philly Cheesesteak Sandwich image

Provided by Grace Pulley

Time 15m

Number Of Ingredients 12

1 mushroom, diced
1 Tbsp plus 1/2 teaspoon butter, softened
salt and pepper to taste
3 oz beef, sliced thin or shredded (leftover from a roast steak, etc.) you can even use deli roast beef
1/4 c cheddar cheese, shredded
1/4 c monterey jack cheese, shredded
1 10-inch ("burrito" size), flour tortilla
1 Tbsp (heaping) tomato, diced
1 tsp red onion, diced
1/4 tsp fresh cilantro, finely chopped
1 slice bacon, cooked
assorted garnishes: shredded lettuce, sour cream, salsa, guacamole, and jalapenos

Steps:

1. Sauté the mushroom in a small pan with 1/2 teaspoon butter until just browned and salt and pepper to taste.
2. Slice or shred your beef into bite size pieces and grill/heat in a pan over medium heat until just heated through and lightly browned. Add a dash of salt and pepper and drain off any fat.
3. Build your sandwich: First sprinkle both cheeses into the center of the tortilla; keeping in mind that you will be folding the sides in like a burrito. So leave so room on the sides.
4. Sprinkle, the mushroom, onion, tomato, and cilantro over the cheese. Crumble the bacon and sprinkle this over the cheese as well.
5. Sprinkle the cooked beef over the other ingredients. This is when I add any additional items I would like such as hot sauce and usually jalapeños.
6. Fold the sides of the tortilla in, then spread the tablespoon of butter over the top and bottom of the "sandwich" and grill it in a hot pan over medium heat for about 2 minutes per side, or until the tortilla is nice and golden in color and the cheeses are melted.
7. Slice the "sandwich" in half diagonally and serve while hot with assorted garnished along side.
8. Muy bien!!