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Nutrition Facts
Serving Size 273 g
(Approx. 8 Servings)
Amount Per Serving
Calories 570 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 730 mg 30%
Total Carbohydrate 51 g 17%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 29 g
Vitamin A 20% Iron 25%
Vitamin C 40% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tex-Mex Cheese Steak Torta
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
8  People


Recipe makes 8 Servings

3 Tbsp H-E-B Avocado and Coconut Oil Blend, divided use
1 1/2 cup(s) red onions, thinly sliced (about half a medium sized onion)
1 medium red bell pepper, thinly sliced
1 1/2 Lb Mi Tienda Bistec Norteño
8 bolillos
8 Oz H-E-B Mexican Style Thick Cuts Shredded Cheese
1/3 cup(s) H-E-B That Green Sauce, (mild or medium)
1 large ripe avocado, thinly sliced
1/3 cup(s) fresh cilantro, leaves only
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Preheat oven to 450ºF.
Heat a large skillet on medium-high. Add half of oil and all the onions and bell peppers. Stir to coat and sauté 10 minutes or until onions begin to soften, adding a little water if they start to dry out or get too brown. Remove from pan and set aside.
Add remaining oil to same pan. Add meat and cook, breaking apart, until it begins to brown and all liquid evaporates, about 15 minutes.
Cut a wedge longways out of top of bolillos and tear out some of the inside bread to make room for filling.
Divide half of cheese between rolls, fill with meat then top with peppers and onions and remaining cheese. Return to oven for 5 minutes or until melted.
Spoon That Green Sauce over the top and finish with avocado and fresh cilantro leaves.


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