Shaved Steak Tostadas

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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. 

This is the third package we have bought and in general, the pieces of steak are large, thin, and well-marbled. There is so much you can do with this product, to me it's as limitless as fresh ground beef.

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.