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The ingredients needed to prepare Cheesesteak Totchos:
- Provide Cheesesteak
- Provide 1 lb Flank Steak
- Prepare 2 c Shredded Chicken, frozen
- You need 2 tbsp Kosher Salt
- Use 2 tbsp Coarse Black Pepper
- Provide 1 tbsp Garlic Powder
- Provide 1 1/2 tbsp Ground Cumin
- Prepare 1 1/2 tbsp Smoked Paprika
- You need Cheese Sauce
- You need 1/2 c Shredded Cheese blend
- You need 1/4 c Heavy Cream (add additional to keep creamy as needed)
- Take Pinch Crushed Red Pepper
- Provide Toppings
- Provide 1 large (1 cup) onion, thinly sliced
- Provide 1 small (1/2 cup) red bell pepper, cut into thin strips
- Provide 1 small (1/2 cup) yellow bell pepper, cut into thin strips
- Use 1/4 c Green Onion, chopped
- Get 1/8 c Cilantro, coarse chopped
- Use 3 Cloves Garlic, diced
- Get 2 tbsp Vegetable Oil
- Use Tater Tots
- Use 4 c Frozen Tater Tots
Instructions to make Cheesesteak Totchos:
- Prep the veggies
- Set the traeger for 225° and bring to temp. Meanwhile, pat the outside of the flank steak dry, mix the seasonings and liberally rub all over (reserving about 1/4 for the chicken and tots).
- Place in traeger and let smoke roughly 1hr and temp. Check back every 5-7min until 130° internal temp.
- Remove and let rest. Approx 10-15min with aluminum foil covering it to maintain heat.
- Meanwhile, Heat oil skillet over medium heat; garlic and onions. Cook, stirring occasionally, 2-3 minutes or until just beginning to soften. Add bell pepper strips. Continue cooking, stirring occasionally, 3-5 minutes or until beginning to brown. Stir in cilantro and remove from heat.
- Combine cheese, heavy cream and ground red pepper in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth.
- For the shredded chicken, follow directions on bag which usually consists of putting in skillet frozen and heating it to temp. I generally drizzle a bit of olive oil over the chicken and add some of the dry rub seasoning as it get closer to temp.
- For the tater tots, add oil to fryer (unless baking in oven), heat to 375° and fill basket just under half way. Toss often to keep from sticking. Remove and sprinkle dry rub seasoning.
- After the steak has rested slice into thin strips, and chop into smaller pieces. Reserve rest for later.
- Plate the tater tots, drizzle cheese sauce, add some veggies and steak or chicken, drizzle more cheese sauce and top with a few more veggies. Sprinkle green onion over it.
- Serve and enjoy!
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