Mac and Cheese Steak Tacos

Cheese Fry Stack, Onion Rings, Sweet Potato Fries, Mac & Cheese

Pulled pork topped with coleslaw, Hella Habanero sauce, diced red onions and tomatoes

Spicy Pulled Pork Tacos

Slow cooked pulled pork tossed in choice of sauce (BBQ, Sweet Sriracha, Habanero, Peppercorn Honey), topped with coleslaw, cheddar cheese and onion straws on a pretzel bun

BBQ Pork Sandwich

A grilled cheese sandwich with American, Cheddar Jack, and Pepper Jack cheese on Texas Toast

The Traditional Grilled Cheese

Fry Cheese Stack

Side Salad

Marbled rye with Swiss cheese, and Thousand Island dressing – 12.5.

The Rachel

Corned beef on marbled rye with Swiss cheese, and Thousand Island dressing – 14.5.

The Reuben

The Tenderloin

3 tacos topped with Peppercom Honey BBQ Chicken – 13.

Pulled Pork Tacos

Steak Tacos

Topped with roasted corn Pico de Gallo – 10.

Mac and Cheese

Pulled pork tossed in choice of sauce (topped with cheddar cheese and) on a pretzel bun 10.5.

Slow BBQ Pulled Pork Sandwich

Freshly made with applewood smoked bacon, cheddar cheese and Jack cheese – 13.5.

Pulled Pork Grilled Cheese

Grilled with American Cheese, Jack cheese, Ham on Toast – 8.

Traditional Sandwich

Smoked tomatoes, and applewood mayo on bacon Texas, fried toast egg – 12 lettuce.

The Belt

Mac & Cheese

Onion Rings

Cheese Fry Stack

Extra: Side Salad or Caesar Salad

Soup of the day

Chili

Cottage cheese

Season the steak with taco seasoning, salt, and pepper. Heat a skillet over medium-high heat and add the steak. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, and cook until the mixture thickens. Remove from heat and stir in the cheddar cheese until melted. Combine the cheese sauce with the cooked macaroni, adding more milk if needed for desired creaminess.

Make the Cheese Sauce

Warm the corn tortillas in a dry skillet for about 30 seconds on each side. Place a generous scoop of the mac and cheese mixture in the center of each tortilla, followed by sliced steak. Top with sour cream, chopped cilantro, and sliced jalapeños to taste.

Build Your Tacos

steak

taco seasoning

cheddar cheese

cooked macaroni

milk

butter

flour

salt

pepper

corn tortillas

sour cream

chopped cilantro

sliced jalapeños

Bake or fry the frozen French fries according to package instructions until golden and crispy.

Prepare the Fries

Once the fries are cooked, layer them on a serving plate. Sprinkle shredded cheddar cheese over the hot fries and let it melt slightly. Top with sliced jalapeños.

Assemble the Cheese Fry Stack

Drizzle sour cream over the cheese fry stack and garnish with chopped chives before serving.

Finish with Toppings

In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold water until smooth.

Prepare the Batter

Dip the onion rings into the batter, ensuring they are fully coated.

Coat the Onion Rings

Heat vegetable oil in a deep frying pan. Fry the coated onion rings in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

Fry the Onion Rings

Preheat the oven to 200°C (400°F). In a bowl, toss the sweet potato fries with olive oil, paprika, salt, and black pepper until evenly coated.

Prepare the Sweet Potatoes

Spread the seasoned sweet potato fries in a single layer on a baking sheet. Bake for 25-30 minutes or until golden brown and crispy, turning halfway through.

Bake the Fries

Boil water in a large pot and cook the macaroni pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, stirring continuously until thickened. Add shredded cheddar cheese, salt, and black pepper, stirring until the cheese is melted and smooth.

Add the cooked macaroni to the cheese sauce, mixing until well combined. If desired, top with breadcrumbs for extra crunch and broil for a few minutes before serving.

Combine and Serve

Frozen French fries

Cheddar cheese, shredded

Jalapeños, sliced

Sour cream

Chives, chopped

Large onion, sliced into rings

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Cold water

Vegetable oil (for frying)

Sweet potatoes, peeled and cut into fries

Olive oil

Paprika

Macaroni pasta

Milk

Butter

Breadcrumbs (optional for topping)

In a large skillet, heat olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, smoked paprika, cumin, and chili powder. Sear the pork on all sides until golden brown, about 5-7 minutes.

Sear the Pork

Remove the pork from the skillet and set aside. In the same skillet, add chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Add Aromatics

Place the seared pork shoulder back into the skillet. Pour chicken broth over it, cover, and reduce heat to low. Cook for 6-8 hours, or until the pork is tender and easily pulled apart with a fork.

Slow Cook

Once cooked, remove the pork from the skillet and shred it with two forks. Return the shredded pork to the skillet, mix with the juices, and let it simmer for an additional 15 minutes.

Shred the Pork

In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until all ingredients are fully coated.

Mix Ingredients

Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, layer a generous amount of pulled pork, followed by coleslaw, diced red onions, diced tomatoes, and drizzle with Hella Habanero sauce to taste.

Build the Tacos

Serve the tacos immediately while warm, enjoying the spicy and tangy flavors.

Serve

Pork shoulder

Onion, chopped

Garlic, minced

Chicken broth

Smoked paprika

Cumin

Chili powder

Green cabbage, shredded

Carrots, shredded

Mayonnaise

Apple cider vinegar

Sugar

Hella Habanero sauce

Red onion, diced

Tomato, diced

Corn tortillas

In a bowl, mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the pork shoulder.

Season the Pork

Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and BBQ sauce. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.

Slow Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix the shredded pork back into the sauce in the slow cooker.

In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix thoroughly until well combined.

Mix Coleslaw Ingredients

Chill Coleslaw

Place the thinly sliced onion in a bowl and pour buttermilk over it. Let it soak for at least 30 minutes.

Soak Onions

In a separate bowl, mix flour, cornstarch, salt, and black pepper.

Prepare Breading

Remove the onions from the buttermilk and coat them in the flour mixture.

Coat the Onions

In a deep pan, heat oil over medium heat. Fry the coated onion slices in batches until golden brown and crispy. Drain on paper towels.

Fry the Onions

Lightly toast the pretzel buns in an oven or on a grill until warm.

Toast Pretzel Buns

On the bottom half of each pretzel bun, layer a generous portion of pulled pork, followed by coleslaw, a sprinkle of shredded cheddar cheese, and a handful of onion straws. Top with the other half of the bun.

Assemble the Sandwiches

BBQ sauce

Garlic powder

Onion powder

Onion, thinly sliced

Buttermilk

Oil for frying

Pretzel buns

Gather all the ingredients. Ensure the cheeses are sliced and ready to use.

Prepare the Ingredients

Spread 1 tablespoon of butter on one side of each slice of Texas Toast.

Butter the Bread

On the unbuttered side of two slices of Texas Toast, layer the American cheese, Cheddar Jack cheese, and Pepper Jack cheese evenly.

Layer the Cheese

Top the cheese layers with the other two slices of Texas Toast, buttered side facing out.

Assemble the Sandwich

Heat a skillet or frying pan over medium heat. Once hot, place the sandwich in the pan. Grill for about 3-4 minutes or until the bottom is golden brown.

Grill the Sandwich

Carefully flip the sandwich over using a spatula. Grill the other side for another 3-4 minutes, or until it is also golden brown and the cheese is melted.

Flip the Sandwich

Once both sides are golden brown and the cheese has melted, remove the sandwich from the skillet. Allow it to cool for a minute, then cut it in half and serve warm.

Texas Toast

American Cheese

Cheddar Jack Cheese

Pepper Jack Cheese

Cut the mozzarella, cheddar, and parmesan cheese into thick slices, approximately 1.5 cm each. Stack the different cheeses on top of each other to create a layered stack.

Slice the Cheese

Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs until frothy. In the third bowl, combine the breadcrumbs, salt, and black pepper.

Prepare the Breading Station

Take one cheese stack and dip it first into the flour, ensuring it is completely coated. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cheese stack in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Repeat with all cheese stacks.

Bread the Cheese Stack

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test if the oil is ready by dropping in a small piece of bread; if it sizzles, the oil is hot enough.

Heat the Oil

Carefully place the breaded cheese stacks in the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.

Fry the Cheese Stack

Once fried, remove the cheese stacks from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Mozzarella cheese

Parmesan cheese

Cheddar cheese

Eggs

Breadcrumbs

Vegetable oil

Wash the romaine lettuce thoroughly and chop it into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber into thin rounds. Finely chop the red onion.

Chop the Vegetables

In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, and red onion.

Combine the Ingredients

In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, garlic powder, Worcestershire sauce, salt, and black pepper until smooth and well combined.

Mix the Dressing

Pour the Caesar dressing over the salad mixture and toss gently until all the ingredients are evenly coated.

Dress the Salad

Preheat your oven according to the instructions on the frozen French fries package (usually around 425°F or 220°C).

Mac And Cheese Steak Tacos