Updated: Aug 14
Now do not judge me for what I'm about to say.. But I am not really into any sports. I know I know.... However, I am always into sitting around the parking lot with friends tailgating and eating some delicious food. So when I was asked by August from Carolina Trust Federal Credit Union to help out with a tailgating recipe for the Living Local Segment with WBTW News 13, I was all for it. It was almost like I already knew what I wanted to make as soon as I was asked. These Southwestern Cheesesteaks are a fantastic twist on your classic and a perfect easy recipe to create waiting for the game to start.
Milk, 2 %, 1/4 cup
American cheese, 20 slices about 1 pound, quartered
Chunky salsa, 1/2 cup
Red onions, thinly sliced, 1 cup
Yellow Peppers, thinly sliced, 1 ea
Red Peppers, thinly, 1 ea
Roast Beef, thinly sliced, 10 – 12 oz sliced,
Fajita Seasoning, as desired
Beef Stock or Broth, as desired
Kosher salt, as needed if fajita seasoning is salt free
Club Rolls, good quality, 2 ea
Canola Oil, as needed
Lets Get Cooking:
1. Prepare the Salsa Con Queso first. In a small sauce pot, over a low medium heat, add the milk and quartered cheese, gently stirring often. Once the cheese is completely melted and the mixture is thick, stir in the salsa until incorporated. This can be made ahead of time and kept warm or reheated slowly later.
2. When you are ready to eat, prepare the flat top grill by turning it to a high heat then once it is hot, wiping down with oil. Cut a pocket in the club rolls so you can open them, but do not cut all the way through. Place the rolls on the hot grill to toast a bit and warm up. Allowing them to heat for about 2 minutes and then flip them over and let them heat again for another 2 minutes. Once they feel hot, set aside.
3. Turn down the heat to a medium high heat and add more oil to the grill. Carefully lay the onions and peppers on the grill and give a good stir. Season with the fajita seasoning, tossing to coat. Cook the onions and peppers, tossing frequently until they start to brown around the edges and soften slightly.
4. Once the onions and peppers are cooked to your likely. Move aside and add a bit more oil. Add the roast beef onto the grill, using a heavy spatula to chop the meat up some. Season with Fajita Seasoning (and salt if desired) and allow the beef to start to crisp the edges. Once the beef starts to brown, add a little beef broth to the meat and allow to cook off. This will rehydrate the beef a bit in the event it starts to dry out.
5. Once the beef is ready, mix with the onions and peppers and separate into 2 piles and carefully spread open the club rolls and set on top of the mixtures. Slide your spatula under the meat and roll, hold the roll down onto the meat gently and then flip it all over. Top with the desired amount of warmed cheese sauce.
Chef's Notes: I recently purchased this Camp Chef Camping Grill from Bass Pro Shops and I have to say, I am pretty obsessed with it. This will be a great tool for me for any outdoor cooking I do whether it be for tailgating or my major events I do around the Grand Strand.
Living Local is such a great segment that features amazing Grand Strand Businesses every week. Once a month they have the community panel which I have had the privilege of participating many times! Check out the entire segment below.
For a PDF, printable or to download the recipe, please click on the link below...