Tex's Steak & Chorizo Sub Melt 🐄🐷🧀🍞🍲🇺🇸
Tex's Steak & Chorizo Sub Melt 🐄🐷🧀🍞🍲🇺🇸

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, tex's steak & chorizo sub melt 🐄🐷🧀🍞🍲🇺🇸. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Watch Amanda of Tex Mex Eats in Cambrige, MA grill up some mouth-watering Steak Fajitas on the grill. Amanda's roots are in Corpus Christi. Learn how to make Tex-Mex Salisbury Steak.

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To get started with this particular recipe, we must first prepare a few components. You can cook tex's steak & chorizo sub melt 🐄🐷🧀🍞🍲🇺🇸 using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tex's Steak & Chorizo Sub Melt 🐄🐷🧀🍞🍲🇺🇸:
  1. Take 200-250 grams (7-9 ounces) thinly sliced or beaten Ribeye steak
  2. Make ready 1 petit pain or sub roll
  3. Prepare 2-3 tablespoons rapeseed or vegetable oil to fry
  4. Take As needed butter
  5. Make ready 2 slices cheddar (preferably not processed)
  6. Take 3-4 slices Spanish chorizo sausage
  7. Get 1 portion crispy salad leaves
  8. Take 2-3 slices bell pepper
  9. Take 1 medium brown onion (sliced)
  10. Make ready 1 tomato (sliced)
  11. Get to taste salt and ground black pepper to season
  12. Get to taste Ketchup

This is a scene from Grilling with HomeBBQ.com, cooking shrimp and skirt steak on the grill, real simple recipe. Upload, livestream, and create your own videos, all in HD. All items come with choice of regular fries, mandarin oranges or steam veggies and a kid size drink. Flank steak is famous for its intense flavor but can be tough if improperly cook.

Steps to make Tex's Steak & Chorizo Sub Melt 🐄🐷🧀🍞🍲🇺🇸:
  1. Slice your bun horizontally, then toast. Prep the vegetables
  2. Let the bun cool, then add a layer of salad leaves on the base. Next, add several slices of tomato, and finally a layer of peppers
  3. If your steak is a thick piece…
  4. …use a tenderising hammer to beat thinly before cooking
  5. Slice the steak into strips. Oil the skillet sparingly, bring to a high heat. Season your steak with salt and a couple of generous pinches of black pepper on both sides, then pop in the pan. Drop in the onions and drizzle them with a little extra oil
  6. Season again in the skillet while you cook the steak for about 2-2½ minutes on one side. Keep stirring the onions
  7. Reduce the heat to medium low, season again, flip the steak, and mix with the onion. Form into a shape and size similar to that of your bun. Drizzle with a good helping of ketchup
  8. Cover with the cheese then cover with a pan lid and cook for a further 3-3½ minutes
  9. Remove from the skillet, add to the sandwich, and top with the chorizo
  10. Add the lid, skewer, and serve

So what's the secret to cooking flank steak? A bed of romaine lettuce, red onions, avocado, tomatoes, mushrooms, black olives, and hearts of palm. Served with our house dressing (parmesan cheese, egg and vinegar). From the Big Texan Steak House comes a flavorful additive to its celebrated main attraction. The Big Texan Steak Ranch is a Steak House in Amarillo.

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