Grilled Philly Cheesesteak Enchiladas
Combining two dishes into one is something I love doing, so today I bring you this fabulous recipe for Grilled Philly Cheesesteak Enchiladas!
Yes, that’s right… a fusion dish of enchiladas and Philly cheesesteaks!
And we are starting this dinner on the grill for extra fun and flavor 🙂
How to make Grilled Philly Cheesesteak Enchiladas
First we have a pound of steak, and in my case I am using New York Strip.
Plus a green pepper and an onion that I peeled and cut into 3 thick slices.
Brush it all with olive oil and season with kosher salt, pepper, and your favorite steak seasoning.
Next preheat your grill to medium high heat for a few minutes.
The steak will grill for 6 to 8 minutes total, flipping halfway through.
And the green pepper and onion slices will grill for a few more minutes than the steak.
Just flip and turn them a few times throughout.
Then let the steak and veggies cool.
And chop them into pretty small pieces, removing the stem and seeds from the pepper of course.
Set up a little enchilada rolling station just like this.
We have some enchilada sauce, about 10 warm corn tortillas, lots of provolone or mozzarella cheese, and the chopped steak and veggies.
Warming the tortillas will help prevent them from breaking as you roll them.
Dip each tortilla into the enchilada sauce and add your cheese, steak, and veggies.
Before filling and rolling the enchiladas, I brushed a casserole dish with olive oil.
And also spread some enchilada sauce on the bottom to prevent sticking.
I jammed 10 enchiladas total into the dish (seam side down) and added the leftover steak and veggies over top.
Add more enchilada sauce and also a cup of heavy cream.
Finally even more mozzarella or provolone cheese plus some kosher salt, pepper, and steak seasoning.
And just bake this in a 375 degree oven for 25 to 30 minutes.
Grilled Philly Cheesesteak Enchiladas look pretty darn amazing, and they taste even better 🙂
This dish sure delivers on the promise of the perfect combo of flavors between enchiladas and Philly Cheesesteaks!
YUM!
If you like Grilled Philly Cheesesteak Enchiladas, you might also like these recipes…
Philly Cheesesteak Quesadilla Griddle Recipe
Grilled Veggie Enchiladas
Steak with Jalapeno Popper Cream Sauce
Traeger Cheesesteak Scalloped Potatoes
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Grilled Philly Cheesesteak Enchiladas
Equipment
- Grill
Ingredients
- 1 pound steak of choice (sirloin, strip steak, ribeye)
- 1 green bell pepper
- 1 large onion peeled, cut into 3 thick slices
- olive oil, kosher salt, pepper, steak seasoning
- 2 10 ounce cans green enchilada sauce
- 8 to 10 soft corn tortillas warm
- 4 cups shredded mozzarella or provolone cheese
- 1 cup heavy cream
Instructions
- Brush the steak, green pepper, and onion slices with olive oil and season with kosher salt, pepper, and steak seasoning.
- Preheat the grill to medium high heat for a few minutes. Put the steak, green pepper, and onion slices on the grill. The steak will grill 6 to 8 minutes total, flipping halfway through. The veggies will grill a few more minutes than the steak, turning them a few times on the grill.
- Let the steak and veggies cool and chop them up into smaller pieces, removing the seeds and stem from the pepper.
- Brush more olive oil in a 9×13 casserole dish and add a few spoonfuls of enchilada sauce, spread evenly.
- Put some of the enchilada sauce in a bowl. Dip each corn tortilla in the sauce, add some cheese and some of the steak veggie mix. Roll them and place seam side down in the casserole dish, arranging them so they all fit. They are delicate, but if one tears it's ok.
- Add any leftover steak veggie filling over top, the rest of the enchilada sauce, and heavy cream. Top with remaining cheese and sprinkle more kosher salt, pepper, and steak seasoning over top.
- Bake in a 375 degree oven for 25 to 30 minutes.
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