Best Southwestern Cheese Steak Supper Recipes

Southwestern Cheesesteak Supper image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 5

1 pound beef boneless sirloin steak, 3/4 inch thick
1 1/2 cups mild salsa
1 1/2 cups water
1 1/2 cups uncooked rotini pasta (5 ounces)
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes (1 cup)

Steps:

1. Spray 12-inch skillet with cooking spray; heat over medium heat. Cut beef into 4 serving pieces. Cook beef in skillet about 4 minutes, turning once, until brown. Remove beef from skillet.
2. Add salsa and water to skillet. Heat to boiling. Stir in pasta. Place beef in pasta mixture. Cover and cook over medium heat 12 to 15 minutes, stirring occasionally, until pasta is tender.
3. Stir in cheese until melted.

Nutrition Facts : Fat 2, ServingSize 1 Serving

Southwestern Steak Soup image

Provided by Halcyon Eve

Categories Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
1 (7 ounce) canned diced green chiles
2 (16 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can diced tomatoes with juice, undrained
1 (6 ounce) can tomato paste
1 1/2 cups medium hot salsa (I use Pace salsa with cilantro)
3 cups chopped grilled beef sirloin steaks (or any kind of beef steak)
sour cream
shredded cheese
chopped cilantro
thinly sliced green onion
sliced avocado

Steps:

Heat oil in 6 quart saucepot over medium heat. Saute onions until tender.
Add garlic and saute 1 minute.
Add remaining ingredients, except garnishes, all at once. Bring just to a boil, reduce heat, and simmer 15-20 minutes or until hot all through and flavors are blended. Serve garnished as desired.

Nutrition Facts : Calories 292.7, Fat 3.7, SaturatedFat 0.4, Sodium 514.1, Carbohydrate 52.8, Fiber 16.6, Sugar 7.4, Protein 15.8

Southwestern Cheese Steak Supper image

Number Of Ingredients 0

Steps:

1. Spray 12-inch skillet with cooking spray heat over medium heat. Cut beef into 4 serving pieces. Cook beef in skillet about 4 minutes, turning once, until brown. Remove beef from skillet.2. Add salsa and water to skillet. Heat to boiling. Stir in pasta. Place beef in pasta mixture. Cover and cook over medium heat 12 to 15 minutes, stirring occasionally, until pasta is tender.3. Stir in cheese until melted.NUTRITION FACTS: 1 Serving: Calories 500 (Calories from Fat 200) Fat 22g (Saturated 12g) Cholesterol 105mg Sodium 1,100mg Carbohydrate 40g (Dietary Fiber 3g) Protein 39g % DAILY VALUE: Vitamin A 20% Vitamin C 16% Calcium 34% Iron 24% DIET EXCHANGES: 2 Starch 4 Lean Meat 2 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Southwestern Skirt Steak with Cheese Grits image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 poblano chile peppers, seeded and chopped into 1-inch pieces
4 plum tomatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 ounces)
1 tablespoon unsalted butter
1 pound skirt steak, cut into 4 pieces
1 tablespoon chili powder
Juice of 1 lime, plus wedges for serving
1/2 cup roughly chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.