Hi friends! Yesterday I shared those amazing Spicy Hatch Chile Chips and today, I’m sharing a Hatch Chile Steak Sandwich! You need a sandwich to go with your chips, right? All the YUMS are happening in this Hatch Chile Steak Sandwich. Toasted bread. Beautiful strips of steak, marinated in Hatch Chile Salsa and then grilled. Add caramelized onions and strips of roasted Hatch Chile peppers, melted swiss cheese and to cool everything off, big slices of avocado. Hungry yet? Let’s dig in!
Don’t those look good? These are from my freezer. With Hatch Chile season just around the corner, you need to stock up! Hatch Chiles are only in stores once a year. Thankfully, they do freeze well! Fun fact about Hatch Chiles – they get hotter the longer they’re frozen. It’s true! So be aware when you pop them in the freezer for soups and casseroles this winter, that they may be a bit spicier than you remember.
One question I get asked often about Hatch Chiles is how to roast them yourself. It’s a very simple process. First rule: Wear gloves. Please wear gloves. Always wear gloves! Not that I have experience with accidentally rubbing my eyes after handling peppers and being in tears for the next few hours, positive I’d be blind forever from the burn. Nope. Not me. For the rest of the rules and details, read this post: Handling the Hatch
Hatch Chile Steak Sandwich
A delicious marinated steak sandwich topped with onions, hatch chiles and avocado!
- 1/2 cup Melissa's Hatch Chile Salsa
- 2 cloves garlic, peeled and finely minced
- 2 TBLS fresh lime juice
- 2 teaspoons Melissa's Hatch Chile Powder (optional for extra kick!)
- 1/4 cup plus 3 TBLS vegetable oil, divided
- 1 lb. beef serloin, thinly sliced into 2-inch long strips
- 1 onion, thinly sliced
- 2 Hatch Chiles, roasted, peeled, stemmed, seeded and halved
- 4 thin slices of Swiss Cheese
- 1 large avocado, sliced thinly lengthwise
- 4 hoagie rolls, split lengthwise
In a large bowl, whisk together the salsa, garlic, lime juice, chile powder and 1/4 cup vegetable oil.
Add the beef strips and let marinate in the refrigerator for about an hour. When you're ready to cook, take the bowl out of the refrigerator and let the meat come to room temperature.
In a skillet over medium-high heat, heat 1 1/2 TBLS of remaining oil until shimmering.
Add the beef, sauté it to desired doneness.
When done, remove from the pan and set aside.
In the same skillet, add remaining 1 1/2 TBLS oil and sauté the onions and Hatch Chiles until the onions are softened, about 5 minutes.
Preheat the oven to broil.
Divide the cheese slices on the bottoms of the 4 rolls, toast in the boiler, with the tops, until cheese just begins to melt and the tops of the buns are light golden brown.
Remove the rolls from the oven and divide the meat evenly on top of the cheese. layer on the onions and Hatch Chiles.
Place avocado slices on the chiles and put toasted buns on top.
This recipe was adapted from Melissa’s Produce Hatch Chile Cookbook. They also have The Great Pepper Cookbook and anyone who loves chiles, needs these books in their collection!
As a reminder, Aug 3rd starts the 2017 Hatch Chile Season! You’ll want to go to a roasting event, for sure, so check out this list of Melissa’s Hatch Chile Roasting Events
If you need inspiration for recipes and ideas to use your Hatch chiles, check out the Melissa’s site for recipes or browse my Hatch Chile Pinterest Board!
I’d love to hear your favorite way to eat Hatch Chiles! Share with me in the comments below!
Enough talk, let’s eat!!
Until next time friends! Life life deliciously!