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Cheesy Beef and Shrimp SandwichI had lunch at Havana Harry’s (4612 S Le Jeune Rd, Coral Gables, FL 33146), with some wonderful friends who are not so near, but very dear to The Goddess and The Latin Lover.  Food is always better shared with good friends, don’t you think?  This is The Goddess’s version of their sandwich. Havana Harry’s flavors and dishes are decidedly Latin-leaning, but they always have some interesting twists to them and this was no exception.  Their Don Juan Sandwich was the inspiration for this sandwich.  Think of it as a surf-and-turf sandwich.  This is a knife and fork sandwich and frankly, the bread is really there to mop…and you must mop!  This is an excellent way to use the leftover prime rib from New Year’s.  You know, should you be lucky enough to have some leftover beef.  It’s pretty simple to make….

Cheesy Beef and Shrimp Sandwich

  • Servings: 3-4
  • Difficulty: Moderate
  • Print

  • 2 tablespoons oil
  • 1 onion, thinly sliced
  • 6 small sweet peppers, cut lengthwise and quartered
  • 2 large cloves garlic, coarsely chopped
  • 1/3 cup dry white wine
  • 1 cup thinly sliced steak (see NOTE)
  • 1/2 pound cleaned large shrimp
  • 2 tablespoons oil
  • 2 ounces cream cheese (you may use the lower fat version)
  • 1/2 cup shredded 4-cheese Mexican blend or mozzarella
  • 1/4 cup shredded parmesan cheese
  • 2 tablespoons half-and-half or whole milk
  • Kosher salt
  • Black pepper
  • Aleppo pepper flakes (optional)
  • Toasted buns or French bread or gluten-free bread, if needed

In a heavy skillet, over medium-high heat, sauté the onions, peppers and garlic in the oil, stirring occasionally. Cook until the onions wilt, about 3-4 minutes.  Add the white wine; continue to cook until the onions and peppers become limp, about 6-7 minutes total cooking time.  Turn off the heat, if using an electric stove.  If using a gas stove, lower the heat as low as possible.  Add the cheeses and milk.  Stir until the cheeses begin to melt, about 2 minutes.  Remove from the heat source.

In a separate skillet (cast iron is a great option), heat the oil.  When almost smoking, add the steak.  Stir-fry until the pieces color a bit, but they should remain slightly pink in the center.  Pour the steak over the onion/pepper mixture; set aside.  Quickly add some additional oil, if necessary.  Add the shrimp and sauté until they turn pink and become opaque, about 3-4 minutes.  Remove from the heat; add to the skillet with the meat and onion mixture.  Stir to combine; reheat gently, if necessary.  Immediately divide evenly and pour over the toasted buns (I like to use Cuban rolls); sprinkle with the chile flakes and serve.

NOTE:  I use leftover cooked pot roast (or prime rib), thinly sliced, then cut into 1/2-inch strips.  You may leave some of the fat on, let it melt and use that to cook the shrimp in…YUM!

Cheesy Beef and Shrimp Sandwich Recipe©Marcia Lahens 2020.  All rights reserved.