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Home Italian Tuna Pasta With Oil Under 15 Minutes

Soupy Tex Mex Philly Cheese Steak Thing Recipe

Ingredients

How to make it

  • NOTE: the order of some of the following steps is different than how I did it which should give a better result.
  • Char the pepper
  • Heat chili oil in a pot big enough for a few cups of broth
  • Saute onions
  • Dissolve beef cube in 2 cups of hot water
  • Add to onions
  • Add cilantro
  • Simmer
  • When the peppers are done charring, julienne
  • Toast bread until plenty crispy
  • Add a 1/2 cup to a cup water to the broth and bring to a rolling boil (test flavor, adjust if necessary)
  • Put bread in deep bowl
  • Add round slice of queso fresco on top of bread
  • Add peppers on top of cheese
  • Turn off heat under broth
  • Add beef to broth and let sit while you have 1 sip of red wine
  • Pour broth and beef on top of other ingredients (beef should be brown and cooked but feel super tender)
  • FINAL TIP: Leave out the bread. Unnecessary and makes it super filling
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Reviews & Comments 7

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  • samlikestocook 15 years ago
    sounds delicious :)
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    " It was excellent "
    californiacook ate it and said...
    Me too! :)
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    " It was excellent "
    clbacon ate it and said...
    I like it!
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  • whackfood 15 years ago
    Haven't noticed the cilantro thing tho admittedly I almost always add it in at the end. The Mrs makes some kick-ass black beans that simmer with it (and several other ingredients) for a long time. Never an issue. And we use cilantro a lot - have it growing wild perpetually in the garden reseeding itself and popping up everywhere.
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  • keni 15 years ago
    well, it sounds fantastic, actually...and barely cooked is my preference...was just curious. You've got this reverse french onion soup thing goin' on, lately...they sound great. One more question, though...have you not found that cooking cilantro sometimes gives it an "off" taste? I used to never cook it for that reason, but I recently made a recipe that called to cook it some, and it didn't happen...so, now I'm wondering if I've been worrying all along for nothing... any ideas? Again, great recipe...another soup to add to my collection. :)
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  • whackfood 15 years ago
    4 or 5 slips are always an option. But you'll find that the meat cut so thin will cook through pretty immediately - especially if put in the broth before being transferred to other ingredients. That is the change I made to the steps from what I did as you can see from my pics. The prob I had was that the bowl was entirely full and difficult to push all the meat under water to cook. If added to the broth first, it will all easily submerge in the boiling broth.
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  • keni 15 years ago
    So if someone wants, or needs, to not have rare meat, should they take....what...4 sips or wine? 5? ;) (I'm TEASING...another benefit to the site, I can edit this whenever I wanna! ;)
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The Cook

whackfood Austin, TX

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