Puerto Rican Cheesesteak

Ingredients

While the original American cheesesteak is typically made with thinly sliced beef, onions, and melted cheese on a hoagie roll, our Puerto Rican adaptation adds a touch of island flair. We infuse the beef with traditional Puerto Rican spices and seasonings, and serve it on a crusty roll instead of a hoagie. The result is a mouthwatering fusion of American and Puerto Rican flavors. We alse have the original recipe for Cheesesteak, so you can check it out.

• 500g (1.1 lb) thinly sliced beef 500g (1.1 lb) thinly sliced beef
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 4 crusty rolls 4 crusty rolls
• 200g (7 oz) provolone cheese, sliced 200g (7 oz) provolone cheese, sliced

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (12g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and bell peppers to the skillet and cook until they are caramelized and softened, about 10 minutes.
3. 3.
   Push the onions and peppers to one side of the skillet and add the minced garlic to the other side. Cook for 1 minute until fragrant.
4. 4.
   Move the onions, peppers, and garlic to one side of the skillet and add the thinly sliced beef to the other side. Cook the beef until it is browned and cooked through, about 5-7 minutes.
5. 5.
   Sprinkle the cumin, paprika, dried oregano, salt, and pepper over the beef and vegetables. Stir to combine and cook for an additional 2 minutes.
6. 6.
   Divide the beef mixture into 4 portions and place each portion on a crusty roll.
7. 7.
   Top each portion with slices of provolone cheese.
8. 8.
   Place the sandwiches under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
9. 9.
   Serve the Puerto Rican Cheesesteaks hot and enjoy!

Treat your ingredients with care...

• Beef — For the best results, use thinly sliced beef such as ribeye or sirloin. If you can't find pre-sliced beef, freeze a piece of beef for 30 minutes to make it easier to slice thinly.
• Provolone cheese — You can substitute provolone with other melting cheeses like mozzarella or cheddar for a different flavor.

Tips & Tricks

• To add an extra kick of flavor, you can marinate the beef in a mixture of lime juice, garlic, and Puerto Rican spices for 1-2 hours before cooking.
• If you prefer a spicier cheesesteak, add some sliced jalapenos or hot sauce to the beef and vegetable mixture.
• For a healthier option, you can use whole wheat rolls or lettuce wraps instead of crusty rolls.
• Serve the Puerto Rican Cheesesteaks with a side of plantain chips or yuca fries for an authentic Caribbean experience.
• Leftover Puerto Rican Cheesesteak can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Puerto Rican Cheesesteaks hot, straight from the oven. They are perfect for a quick and satisfying lunch or dinner. Pair them with a refreshing tropical fruit salad or a side of black beans and rice for a complete Puerto Rican meal.

Presentation advice

To make the Puerto Rican Cheesesteaks look even more appetizing, garnish them with a sprinkle of fresh cilantro or parsley. Serve them on a wooden cutting board or a colorful plate to showcase the vibrant colors of the beef, onions, and peppers.