Philly Cheesesteak Enchilada | New Soul Kitchen Remix

Instructions

Ingredients:

• 1 pound thinly sliced ribeye steak
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels
• 1 can (15 ounces) diced tomatoes
• 1 can (4 ounces) diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 8 large flour tortillas
• 4 cups shredded provolone cheese

Method:

1. Preheat your oven to 375°Fahrenheit (190°C). Grease a 9x13-inch baking dish with cooking spray.
2. In a large skillet, cook the thinly sliced ribeye steak over medium-high heat until browned and cooked through. Remove the steak from the skillet and set aside.
3. In the same skillet, add the sliced onion and green bell pepper. Cook until softened, about 5 minutes.
4. Return the cooked steak to the skillet with the onions and peppers and toss to combine.
5. To assemble the enchiladas, spoon some of the steak and vegetable mixture onto each flour tortilla. Sprinkle with shredded provolone cheese, reserving some for topping.
6. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
7. Pour the sauce evenly over the top of the enchiladas, then sprinkle with the remaining shredded cheese.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5 minutes, or until the cheese is golden brown and slightly crispy.
10. Serve the Philly Cheese Steak Enchiladas hot, garnished with chopped fresh parsley or cilantro, if desired.

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 2 tablespoons Cajun seasoning
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• 2 cups beef or vegetable broth
• 1 can (8 ounces) tomato sauce
• 2 tablespoons of brown sugar
• Salt to taste

Method for Enchilada Sauce:

1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
3. Add the chili powder, ground cumin, garlic powder, onion powder, Cajun spice, and dried oregano to the roux. Cook for an additional 1-2 minutes, stirring constantly, to toast the spices.
4. Gradually whisk in the beef or vegetable broth, making sure there are no lumps.
5. Stir in the tomato sauce and brown sugar. Bring the mixture to a simmer.
6. Reduce the heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
7. Taste the sauce and season with salt, if needed, according to your preference.
8. Once the sauce is done, remove it from the heat and let it cool slightly before using it in your enchilada recipe.