Cheesesteak Enchiladas with Jalapeno Sour Cream


  1. Preheat oven to 425 degrees
  2. In a heavy bottomed skillet over medium-high heat, add oil and heat until it shimmers but not smoking, While heating, season beef with salt on both sides. Place beef in a pan and brown fully, flip over and do the same on the other side, about 5 minutes. Remove and let rest. The meat should be cooked to medium temperature. When cool enough to handle, roughly chop the mean into about 2 inch pieces.
  3. For assembly, stack tortillas and wrap them in a wet paper towel and microwave for 20 seconds to soften so they don’t crack. Lay each tortilla flat and put an even amount of beef on each. Then top with 1 cup of cheese, again evenly on each tortilla.
  4. Spoon ¾ cup of Enchiladas sauce into a 9x6 baking dish and spread evenly on bottom. Place the rolled enchiladas into the dish side by side spanning the length of the dish. Make sure they are close together and so they do not unroll. Top the enchiladas with ½ cup of sauce and finish by adding a ½ cup cheese on top of the sauce.
  5. Put in the oven and bake for 10 minutes. Remove, turn the oven setting to broil and cook until the cheese is melted and starts to brown.
  6. To make the jalapeno sour cream, dice the jalapeno peppers and fold into 1 cup of sour cream. Add a squeeze of lime juice to finish. To serve, put 2 Cheesesteak Enchiladas on a plate, top with Jalapeno sour cream and some fresh cilantro.


  • 2 lbs Braveheart® Inside Skirt Steak
  • 1 cup Jack cheese, + 1/2 cup, shredded
  • 6 Corn Tortillas
  • 20 oz enchilada sauce
  • 1 cup Nature's Best Dairy® Sour Cream
  • 1/2 cup jalapeño(s), pickled
  • 1 Peak Fresh Produce® Cilantro, bunch(es)
  • 1 Peak Fresh Produce® Lime(s), quartered
  • 1 tbsp oil, grapeseed
  • 1 tbsp salt