Philly Cheese Steak with Cream Cheese Tinga


For the Meat Filling:
  • 16 ounces Certified Angus Beef ® Bertolino Foods shaved steak
  • 6 hoagie rolls, sliced
  • 3 tablespoons unsalted butter
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 ounces pickled vegetables, chopped
  • Salt and pepper to taste
  • 1 ounce cheese sauce
For the Tinga:
  • 8 ounces cream cheese
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons whole grain mustard
  • Salt and pepper to taste

To prepare tinga: mix ingredients and stir until well-combined and creamy.

For the Cheese Sauce:
  • 1 cup milk
  • 1 cup cream or half and half
  • 8 ounces melting cheese, like white Velveeta
  • 1 teaspoon cornstarch, mixed, dissolved with 1/4 cup water
  • 1/2 teaspoon Tabasco seasoning
  • Salt and pepper to taste

To prepare cheese sauce: heat milk and cream, and then add cheese cubes, cooking until smooth and creamy; add cornstarch mixture and whip into sauce, simmering until it thickens; remove from heat and hold warm.

  1. Place 1 tablespoon butter to skillet and melt. Add prepared peppers and onions. Cook, stirring occasionally, until vegetables are lightly browned and onions turn translucent. Throw in chopped pickle and sauté for another minute. Remove vegetables from pan and set aside.
  2. Place another tablespoon of butter into the skillet and melt. While butter is melting, season shaved steak with salt and pepper.
  3. Add seasoned beef to the skillet and cook for 2-4 minutes, stirring occasionally, until beef is fully cooked. (For food safety, check degree of doneness with an instant-read thermometer.)
  4. Reduce heat to low. Return vegetables to the skillet and stir.
  5. Split hoagie rolls and lightly spread tinga on both sides before spooning 2 ounces of the hot cheese steak mixture onto the roll.
  6. Top with melted cheese sauce and serve immediately.

Serves 6
Recipe provided by the Certified Angus Beef ® brand