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Patacón Philly Cheesesteak

Updated: 12 hours ago

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Introduction

Meet our Patacón Philly Cheesesteak, a bold reimagining where Latin street flair collides with American comfort. Instead of bread, we use crispy fried plantains (patacones), layered with juicy shaved ribeye, melty cheese, sautéed onions and peppers, and a drizzle of zesty sauce—a fusion born for lovers of rustic, adventurous flavors.

Ingredients

  • 500 g ribeye steak, thinly shaved (flash‑freeze for 30–40 min for easier slicing)

  • 3–4 patacones (fried green plantains)

  • 1 yellow onion, sliced

  • 1 green bell pepper, sliced (optional but adds crunch and color)

  • 8 slices provolone or American cheese, or a blend (or Cheez Whiz if you dare)

  • Salt, pepper, optional seasoning mix

  • Oil for frying the patacones and sautéing

Method

  1. Prepare the patacones: Peel, slice and fry the plantains until golden and crispy. Flatten and fry again for perfect crunch.

  2. Sauté veggies: In a hot skillet or griddle, cook onions (and peppers if using) in oil until soft and slightly charred.

  3. Cook the steak: Spread the shaved ribeye in a thin, even layer on the skillet. Chop it into small bite‑size pieces while cooking, using a spatula or scraper for texture and control. Season with salt, pepper or your favourite seasoning mix.

    Add cheese: Divide the meat into stacks; top each with cheese slices, allowing them to melt. For Whiz, stir it in or drizzle on top after melting.

    Assemble: Top each patacón with a pile of cheesy steak, then crown with sautéed onions and peppers, finishing with a drizzle of hot sauce or chimichurri for extra brightness.


Notes & Tips

  • Thinly shaved ribeye makes the texture tender and juicy. Aim for ~1/8″ thickness

  • Cheese options range from gooey Cheez Whiz (traditionally bold) to milder provolone or American slices—mix or choose based on your audience’s taste.

  • You can prep steak and veggies in advance, then just assemble and finish on patacones for quick service or plating.


Serving Suggestions

Serve these as handheld bar bites or plated starters alongside creamy avocado, pickled red onion, or crisp slaw for balance. They pair perfectly with a cold beer or Latin‑spiced cocktails.


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