Begin with cooking your tater tots, Preheat the oven to the required temp (mine needed 425).
While the oven is preheating, slice your beef into 1/2 inch strips, placing into a small container with minced garlic, salt, pepper, cumin, paprika, 1/2 of your lime juiced, soy sauce and red wine vinegar.
Slice your Serrano pepper, chop tomatoes and onion.
Your oven should be pre-heated by now. Place your tots in the oven on a baking sheet and cook at the quickest time recommended (mine was 20 minutes)
In a pan at medium-high heat with 2 tbsp olive oil, cook your steak with all the soy sauce/vinegar mixture, and veggies. Cook for about 7-10 minutes until meat is slightly pink.
When your tots are ready take them out of the oven and set oven temperature to 375F. With tongs, take all steak from the pan and place on top of the tater tots around the baking sheet. You can place some of the veggies to be leave some for the chimichurri.
Top the tots, steak and veggies with mozzarella cheese and place back in the oven until the cheese is nice and melted; should be about 5 minutes.
While the totchos are cooking, place the remaining veggies and juice from the pan into a food processor with a bunch of cilantro and the other half of your lime juiced. pulse for about 1 minute.
Take the totchos out of the oven and serve up with a few spoonfuls of that chimichurri style sauce you just blended. Enjoy!
Find the full recipe at: https://dadwithapan.com/spicy-cheese-steak-sweet-potato-totchos/