Main dish

Green chile cheese steak

Green chile cheese steak | Homesick Texan

The song of the cicadas, the beginning of football and the arrival of Hatch green chiles always signal the end of summer for me. While I usually try to make it home every August so I can enjoy these things, this year I’ve had to stay in New York, holed up in my apartment writing recipes for my new book.

Okay, that’s not actually a burden, as I do love to write. And I’m pleased to say that now that the recipes are on paper the fun part starts to happen—I head into the kitchen and start cooking. But let’s get back to those signs of late summer. While New York City doesn’t celebrate football quite like Texas does, there are plenty of cicadas clacking away and the other day I even found some Hatch chiles.

Green chile cheese steak | Homesick Texan

Now, this time of year in Texas and New Mexico you’ll see large roasters spinning in front of fruits stands, stores and restaurants signaling the presence of Hatch chiles. This was not the case here in New York, nor were the shelves stocked with limited edition treats made with the chiles, as you’ll also see during the season.

But despite the lack of fanfare, after a long hunt I found nestled in a corner of the produce section a small basket of the precious chiles. And while sometimes perishable things that travel long distances don’t hold up so well, as I picked up a handful I noticed that the bright green chiles were firm and fragrant. These chiles were fresh and good.

Green chile cheese steak | Homesick Texan

The checkout people weren’t familiar with the chiles, so I explained that the Hatch chile was an Anaheim chile grown in Hatch, New Mexico. Hatch refers to the chiles place of origin, not its type. So if you see a chile labeled as a Hatch that’s been grown in say, Florida—it’s not truly a Hatch chile, instead it’s a Florida Anaheim. I also told them about the annual excitement people feel about these chiles, as there’s just something about the dirt in Hatch that makes these chiles taste so good.

When I got home, I began roasting them and my apartment smelled like green chile heaven. While it’s my inclination to throw them into just about anything, there was one dish I thought their addition would be especially welcome—in a cheese steak sandwich. Imagine this—tender slices of rib eye topped with a luscious sauce thick with cheese and chiles, all nestled on a soft bun. These sandwiches take little time to make and are perfect for game day or a lazy late-summer afternoon.

Green chile cheese steak | Homesick Texan

This summer I’ve missed y’all as I took a break from my computer. Now that I’m back in the kitchen, however, I look forward to spending more time with you as I get busy again. But first, I’m going to have another green chile cheese steak, as they are simple, satisfying and very, very good.

Green chile cheese steak


Ingredients for the green chile cheese sauce:
6 Hatch or Anaheim green chiles
2 jalapeño chiles
1 tablespoon butter
1/4 medium yellow onion, diced
2 cloves garlic, minced
8 ounces cream cheese, cubed
2 cups (8 ounces) shredded Muenster
2 cups (8 ounces) shredded Monterey Jack
1/2 cup half-and-half
2 tablespoons chopped cilantro
Salt to taste

Ingredients for the sandwiches:
1 tablespoon butter
1/2 medium yellow onion, cut into slivers
Salt and black pepper
2 pounds boneless rib-eye, thinly sliced
4 8-inch hero buns, toasted and buttered

Instructions:
Roast the Hatch and jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, take them out of the bag and gently rub the chiles to remove the skin. Remove the stems and seeds from the chiles and then dice.

Preheat the oven to 375°F. In an ovenproof skillet, melt the butter on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the skillet from the heat and stir in the diced chiles. Evenly distribute on top the cream cheese and the shredded Muenster and Monterey Jack, then pour in the half-and-half. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven, garnish with the cilantro and gently stir to combine everything. Add salt to taste.

Meanwhile, in a large skillet heat up the butter on medium heat. Add the onions and while occasionally stirring, cook until fragrant and almost translucent, about 2-3 minutes. Lightly salt and pepper the rib-eye slices and add them to the skillet. Cook the meat with the onions for 2-3 minutes, stirring occasionally, until the meat is just starting to brown.

To assemble the sandwiches, evenly divide the meat and the onions between the toasted and buttered buns and top the meat with the cheese sauce.

Yield:
4 servings

Author:
Lisa Fain


HOMESICKTEXAN.COM
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  1. OMG. I MUST eat this soon. Now I know what we are having this weekend…if I can find the right chiles that is! (Maine is not exactly a hotbed of Mexican food.) Actually, I'll just substitute if I can't find the right ones! It looks amazing!

  2. Celeste

    Welcome back, Lisa! This looks and sounds dee-lish. I'll bet it would be wonderful with a cold beer.

  3. Christopher–I take it you like this!

    Ingrid–You should be able to find Anaheim chiles, even if they're not from Hatch. And in a pinch you could use the canned kind.

    Celeste–Yes it would! And thank you–it's good to be back.

  4. Anonymous

    H.E.B. in Katy is roasting Hatch's as I type this. On my way now for some munster to make these tasty sandwiches. You have been missed Lisa.

  5. You think in Maine its difficult to find these.. Try the UK.. Its green Chiles or Red Chiles.. If you want to get exotic you may find a scotch bonnet or some birds eyes..

    Gonna try this though with some of the plumpest green I can find. What sort of heat would you say the real Hatch has.

  6. What a comeback! This is genius!

  7. Anon–Awww thank you! And I bet it smells good outside that Katy HEB!

    Danny and Jackie–I can only imagine!

    Shipwrekkt–Thank you and enjoy!

  8. my wife is from texas and i'm from philly, basically what i am saying is that we'll be right over.

  9. Just yesterday, at market, I scored on some of these chiles. I had also bought some thin sliced meat to make Carne Asada. Instead, because of your timely recipe; thank you very much!, we will be having Green Chile Cheese Steak Sandwiches.

  10. I might suggest cooking the chiles with the meat and onions. And I might also suggest adding some sliced mushrooms as well.

  11. Alex–Yep, it's definitely Texas meets Philly.

    Pat–What a coincidence!

    Janus–You want the chiles in the cheese because that makes it like queso. The mushrooms would be good.

  12. I believe the half and half was left out of the ingredients list. I was wondering when I read through how it was going to get to a sauce with no liquid, but then I saw it in the directions.

  13. I adore your blog! I lived in Texas for 4 years and am headed there for a visit this Saturday. The food is amazing down there.

    Alicia @ Quirktastic Adventures

  14. Ben–Thank you for noticing the half-and-half's absence–it's now on the ingredients list.

    Alicia–Well, I'm biased but yes, Texan food is indeed amazing. Have a great trip!

  15. Alas, Central Market's Hatch festival is over and I only got to buy one batch of their Hatch chile pesto this year. 🙁

  16. Anonymous

    Wait…did you say working on recipes for your new book!?!? I am loving you first book and will bet that your second will be just as fabulous!! Can't wait!!! -RJ

  17. Love those Hatch chiles! Great sandwich idea.

  18. I am in NYC also. I visited TX and NM and lOVE green chili burgers. A blogger in TX told me about her source (Melissa's), and yesterday I got a large box filled with Hatch Peppers..This weekend I will be roasting them in the back yard and freezing them. I can't wait. I haven't tried this before, but the memories of my trips to TX and the burgers and green chile sauce is on my mind. I can't wait to make your sandwich too…That sounds soooo delicious! have a great holiday weekend.

  19. Dear Lisa,
    Nice to have you and your blog back. My inbox has been somewhat bland and flavorless this summer.

  20. Anonymous

    I have to ask–Where? Where in our fair city of New York did you find Hatch Green Chiles? Last year, I attended the Hatch Green Chile Festival and was able to get my fill of these treasures. I'm not so lucky this year. Like a true addict, I find myself wondering the grocery stores in a zombie-like state: Must. Find. Hatch. Green. Chiles.

  21. curmudgn–So soon? That's sad!

    RJ–Yes, I did! It should be out early 2014 and I'll keep y'all updated on its progress.

    Ashley–It's hard to go wrong with green chiles and cheese!

  22. Farmer Jen–I'm a little in love with the chiles myself.

    Winnie–That's good to know about Melissa's. And have fun roasting them!

    Robert–Thanks! It's good to be back.

    Idiosyncraticeye–Thanks!

    Anon–I found them at Whole Foods Bowery.

  23. The green chile sauce sounds like it would be quite tasty on many things – quesadillias, eggs, pizza etc! This sandwich will go in my line-up of game-day food! Central Market here in Texas just finished up their hatch green chile days and it's always fun and delicious to see the many ways they incorporate this pepper into tasty food – love the green chile and cheddar scones they make.

  24. The cream cheese makes it more like queso … but less like a real cheese steak. Shaved rib eye is a good idea, though. You might try it with just provolone …. Next time you're in Philadelphia, you might trek out to Dalessandro's at 600 Wendover Street off Henry Avenue, just a short block from the Walnut Street Entrance to the park … it used to the paragon but now that it changed hands … who knows?

  25. Missed ya, Lisa1!!
    I have 25 lbs of Hatch Chili Peppers arriving through the Bountiful Baskets org…what I would like to know from you is; Have you ever canned them, and if so, do you have any suggestions or know where I get information on the time and size of jars? I have canned for a very long time, but have never canned chilies, so was just wondering if you had. Our freezer is pretty full already, so freezing them is out.
    I can't wait to get started on putting them up for winter. We already have made 20 qts of spaghetti sauce, and the hubby will make his homemade salsa to can. I'm sure some of the HCs will make their way into the salsa.
    Thanks for all of your posts, recipes and the time you spend on this wonderful blog. I always look forward to seeing your ideas and using them. I absolutely love your tortilla recipe!!!!
    Take care, Lisa… have a wondeful day.

  26. We have hatch chilis all over the place here! They're in the local market and there are some people selling them by the side of the road. They are really wonderful and now I have a new way to use them…

    There is a similar deal with Green River melons. The species is the same, but the soil or the air or something in Green River is special and the melons are sweeter than anywhere else on earth.

    I'd send you one if I thought it would get to you unharmed!

    xxoo,

    RMW

  27. I went to visit my Grandma in El Paso last week, and we took her up to Ruidoso, NM. Stopped for a snack in Alamagordo and the Little Ceasar's there were advertising a Pepperoni and Hatch Green Chili pizza! Didn't get to try it, but I bet it was delicious. 🙂

  28. Hiya Miss Lisa! Missed ya girl. I was half raised in Las Cruces and I'm always thrilled when Hatch Chiles show up. I lucked out at my Whole Foods, when they were roasting them. I ordered 5 pounds. They guy was gone a long time. He found me and gave me the roasted chilies peeled and seeded! I thanked him profusely. I just save a half a day doing that!

  29. Lisa,

    The leftover cheese sauce makes fantastic macaroni and cheese. 🙂

    Jenny

  30. The peppers and cream cheese cubes might be very good added to a skillet of slow-scrambled eggs …

  31. Derrick

    Lisa, Just making this now. I was unable to find any variation of Anaheim peppers. So I have to make do. Looking at the ingredient and then the instructions I am not tracking the half and half. How much half and half is required?
    Thanks,
    Derrick

  32. Becky–It's perfect for game day!

    Novelismo–Thanks for the Philly tip.

  33. Roni–I've never canned them, I just freeze them. You might check with the National Center for Home Preservation site for tips.: http://nchfp.uga.edu/publications/uc_davis/uc_davis_peppers.pdf

    Rocky Mountain Woman–Thank you for the offer–I'll have to keep my eye out for those melons!

    Chef Jimmy–Five pounds should keep you happy for a while!

  34. Kristina–That pizza sounds fantastic!

    Jo–That is good to know!

  35. Derrick–It calls for 1/2 cup.

  36. I love the Hatch chilies and do a little dance when I can find them in the stores! This is going to be dinner tonight, THANKS!

  37. Yum. The only thing I would change for me is to swap cheddar for muster cheese.

  38. I just found your blog today and must say I've read it for hours. I was born and raised in Fort Worth and love the food in Texas. Your blog brings back a lot of good memories. I just read one post about Mrs. Baird's bread and remember going on a field trip there in third grade. We always eat at the Mexican Inn when we visit and we try to get some kolaches too! Thanks for all the great recipes and the memories! Donna (PS We live in Missouri now)

  39. There's no "holed up in New York"!–I'm (Hatch chile) green with envy.

  40. Made this for dinner tonight. In my husband's words, "One damn tasty sandwich!" I'm definitely putting this on the rotation. Followed the recipe as described, with no changes.

  41. Im in England now, but am a home-grown Texan here and ma'am this looks lovely. I know I wont be able to find Hatch chiles, but am hopin some roasted green jalapeños will suffice. Thanks so much for your dedication to this website- it does all us homesick Texans good 🙂

  42. I made the green chile cheese sauce today and thinly sliced chicken breast for a chicken steak sandwich. The sauce is DELICIOUS. I could have eaten it with a spoon.

    Okay.

    I did.

  43. This looks like New Mexico by way of New York by way of Philadelphia– and as a Philadelphian, I heartily approve of this steak sammie! Looks delicious.

  44. Allen Conly

    Now living in Michigan (Yankee Land) and not finding anything close to Tex-Mex I want to thank you for your recipes. Allen Conley

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