You just might want to grill an extra steak just for these AMAZINGLY delicious Philly Cheesesteak Stuffed Chalupas! Loaded with thinly sliced t-bone steak grilled to perfection, then sautéed with mushrooms, peppers, and onions in a pool of butter, piled with melty co-jack, then loaded into a freshly fried chalupa shell! Heaven. Pure heaven!
And guess what? They’re SIMPLE to make, too!! What’s not to absolutely LOVE about that, right? I know!!!
So. How this super sandwich all came about, was because of all of the leftover steak from my hubby’s birthday dinner! These t-bones were monsters!!!
And the fact that we’ve been on a serious chalupa kick!
Every good meal starts with a great foundation, or the end result won’t be worth the effort. So, I used the leftover, thick-cut, t-bone steaks that were grilled to rare.
Now, that’s the way we enjoy them. But if you want yours cooked more, then please make them how you all enjoy them best!
But, do keep in mind that, if you’re grilling one just for this, that it will cook further later.
I only used Goya seasoning salt/no pepper kind, coarse ground black pepper, regular black pepper, and garlic powder on the steaks.
Then they were topped and brushed with melted Minerva Dairy Garlic & Herb Butter while resting. The leftover steak was then wrapped and chilled overnight.
So, the next day for lunch, I wanted to do something special with the leftover t-bone meat, yet nothing too over-the-top that would mask the great flavor of the steak.
Soooooo, philly cheesesteaks it was going to be!
Just melt some regular butter such as what I used, Minerva Dairy’s Amish Butter with Sea Salt…..
…onto a griddle pan, and sauté some onions and mushrooms. *Now, the second day, with the last of the steak, I made two more with green bell pepper, too, but for these I left the bell pepper out because Mr. Picky Pants didn’t want any. (He did enjoy it with the next day, though!)
So you can stick to traditional cheesesteak-style and use all three if you don’t have a fussy eater in your house!
Only cook the veggies until crisp-tender, because they’re going to cook more in just a bit.
Unless you prefer to caramelize them a little. In that case, go for it! Hey, it’s your sandwich, so make it how you like it!
Next, add your freshly grilled or leftover steak! What kind of steak doesn’t really matter, but how you slice it does.
Make sure you slice it nice and thin against the grain for maximum tenderness and ease of devouring later!
Also make sure your pan is pretty hot when you add the steak if you want to keep some of the rareness.
Just keep using 2 spatulas to continuously toss everything until the steak is seared.
Then place a big ol’ pile of shredded cheese on top! I used some awesome co-jack, but you can use mozzarella or provolone if you like.
And this is something every cook should have handy! A dome lid!! This works great for melting cheese!!!
Then check to see when the cheese is mostly melted, place the lid back on and turn off the heat.
The secret to these chalupas, is fried naan bread rounds. YEP!!
So while you’re sautéing, get a large, DEEP saucepan or dutch oven of oil filled 2/3rds full nice and hot.
Then, carefully, using 2 pairs of tongs, submerge the shell, (one at a time), down into the oil, fold in half holding each side with the tongs, and fry until deep golden.
Then place on top of a rack placed over a baking sheet to drain and cool down a little. This process only takes a few seconds per bread round.
So don’t worry about the meat mixture getting cold. It will stay nice and hot.
Then with a large spatula, place some of the cheesesteak meat, veggies and cheese down into the fried shell.
Pour yourself a cold one, add a pile of your favorite chips or side dish….
…and totally pig out! Because this baby is one of the best cheesesteaks I’ve ever had!
Well, the next day’s were even better, though. And even Mr. Picky Pants enjoyed the sautéed green bell pepper in them! I tried to tell him….
But since the first two were made with his leftover birthday steak, I had to let him slide!
But, yeah, these were really truly wonderful, and I think you’re going to thoroughly enjoy every single bite!!
So, if you have leftover steak from a weekend barbecue, special occasion, get together, or just want to grill one for a couple of killer chalupas, keep this in mind!
Because these Philly Cheesesteak Stuffed Chalupas were fantastic! Hope you all enjoy!! Have a wonderful weekend!
- 1 large thick-cut tender steak, seasoned and grilled to preference
- 3 Tbl. Minerva Dairy Amish Butter with Sea Salt
- 1 (8 oz.) cont. sliced fresh mushrooms
- half of a large onion, sliced
- 1 small green bell pepper, sliced into strips
- 1 (8 oz.) block co-jack cheese, shredded
- 3 - 4 naan bread rounds
- oil for frying such as canola or vegetable
Grill seasoned steak to desired doneness, remove from grill, tent with foil to completely rest. Slice cooled down grilled steak thinly against the grain, set aside.
In deep, large saucepan or dutch oven, fill 2/3rds full with oil. Heat over medium heat while preparing rest.
On flat griddle, melt butter over medium heat. Add veggies and sauté until crisp-tender. (*Season with seasoned salt and pepper if desired.) Add sliced steak, and continue sautéing, tossing with 2 spatulas, until meat is seared.
Top with a nice pile of cheese, and cover with a dome lid or tented foil and cook until cheese is mostly melted. Then set aside, covered with lid.
Carefully cook each naan bread using 2 pairs of tongs. Slowly submerge chalupa shell, (one at a time), into the hot oil, fold like a taco, and fry for a few seconds until deep golden browned. Remove to a wire rack placed over a baking sheet inverted to drain.
When cooled own for a few seconds, with a large spatula, pile cheesesteak mixture into your shells.
Depending on size of steak, one should yield 3 - 4 chalupas.
Dig in and enjoy!