Devilishly Spicy Green Chile Cheese Steak

Green Chili Cheese SteakThe Recipe

Green Chile Cheese Steak

Makes two generous sized sandwiches

• 16 ounces Thinly sliced Beef round top steak
• 1 tsp Olive Oil
• ½ tsp cumin
• ½ tsp red chili powder
• 1 tsp Crushed Garlic
• 2 TBS Roasted Green Chili peppers
• 4 slices Pepper Jack Cheese
• 2 hoagie style sandwich rolls
• 2 TBS Cream Cheese
• 1 tsp Sour Cream
• ¼ tsp lime juice
• Pinch of chili powder
• ½ tsp finely chopped green chili or jalapeños
• ½ tsp minced cilantro
• 2 tsps chopped fresh cilantro for garnish
• 8-10 slices Sliced Hot Jalapeño Peppers

For thinnest results place the steak in the freezer for 30-40 minutes before slicing.

Slice uncooked beef, against the grain, as thin as possible

While steak is chillin’ combine cream cheese and following five ingredients in a small bowl. Set aside

In a preheated 12 inch skillet add olive oil and thinly sliced steak. And cumin and chili powder and cook over medium heat, stirring occasionally, until meat begins to brown (about five minutes), add crushed garlic and fire roasted green chilies. Continue to cook uncovered for another 2-3 minutes. Reduce heat to low and scoot mixture into two piles approximately the size of your sandwich rolls, top each with 2 slices of pepper jack cheese and cover the pan.

While the cheese melts slice the sandwich rolls horizontally most of the way through and slather both the top and bottom with set aside cream cheese mixture.

When cheese has melted (about 3 minutes) take a large spatula and fill each roll with the hot steak, green chili, and cheesy goodness.

Garnish with Sliced Hot Jalapeño Peppers for a bit more heat and top it all off with chopped cilantro.

Serve immediately.

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