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Life has been very busy in our house. Work and home improvement projects have collided to interfere with my time available for cooking so we have been doing a lot of 30-minute meals.
This is one that I threw together last night - Shaved Steak Tostadas. These tostadas are loaded with skillet seared steak, peppers, onions, queso sauce, enchilada sauce, tomatoes, black olives, and green onion.
This started with a package of Certified Angus Beef® Brand Shaved Steak that I bought at my Food City. They just started carrying this product but it has fast become a staple here for quick and easy dishes. The obvious use is for steak and cheese sandwiches but it is also great for Korean bulgolgi, stir fry, and Mexican beef dishes. |
I sauteed some peppers and onions in one of my restored Griswold cast-iron skillets. I seasoned them with my NMT Beef Rub v.2 recipe, but any salt and pepper based rub would work. |
Next, I made a quick queso sauce. I melted about 12 ounces of Velveeta Queso Blanco with a cup of chicken stock in a small pot over medium-low heat. Then I added in about 1/2 teaspoon of Olde Virden's Red Hot Sprinkle and a pinch or two of salt.
I would normally make my own enchilada sauce but my recipe takes a long time to simmer. I'll admit I used canned enchilada sauce for this one out of the need for convenience.
The beauty of the thin steak is that it takes about 2 minutes to cook in a cast-iron skillet over medium-high heat. |
I didn't really measure but I would estimate I used a tablespoon of my NMT Fajita Seasoning recipe per half pound of steak. |
You can figure out the rest from there - warm tostada, steak, peppers, onions, queso and whatever toppings you like. |