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Super Bowl party recipes: Spicy cheesesteak burrito
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Not only is Michael Schlow one of Boston's top chefs, but he also happens to be a big Patriots fan (check out the details of his Super Bowl bet here). In anticipation of all the awesome Super Bowl parties being planned around Patriots Nation, we asked Michael to share one of his best game day recipes. Spicy, meaty and messy, this cheesesteak burrito may just end up being the MVP of your party.
MICHAEL SCHLOW'S SUPER BOWL SPICY CHEESESTEAK BURRITO RECIPE
Makes 2 servings
2 oz. extra virgin olive oil
1/2 onion, sliced thin
4 button mushrooms, sliced
1 10-oz. prime rib eye or sirloin steak, sliced as thin as possible, bite-size pieces
3 slices pepper jack cheese, shredded
2 12-inch flour tortillas (warm in a 300-degree oven for 3 min)
Salt and pepper to taste
For the spicy sauce
1/2 jalapeno pepper, chopped
1 tsp cilantro, chopped
2 Tbsp mayonnaise
2 Tbsp ketchup
1/4 tsp Tabasco or Franks Red Hot
Mix sauce ingredients together in a bowl and set aside.
Place oil in a sauté pan over high heat.
Add onions and sauté for approximately 2 minutes.
Add mushrooms and sauté for two more minutes.
Season vegetables with salt and pepper.
Add sliced steak, season with more salt and pepper, and cook for 2 minutes or until just barely cooked through.
Remove from heat, add cheese and allow the cheese to melt, tossing everything together to a gooey, delicious mess.
Take tortillas out of the oven, and distribute the steak and cheese mixture evenly in a line in the middle of the tortillas, placing the meat off center, closest to you. You’re going to be rolling this up, so don’t cover the tortilla.
Spoon a generous amount of the spicy sauce on mound of steak and cheese, then roll up the tortilla and eat.
If you want to do this before your guests arrive, you can roll the cheesesteak in tin foil and reheat at 300 degrees when your guests are hungry. Let it stay in the oven about 10-12 minutes to heat through.