Steak sandwich with green chile

Here’s a delicious Steak Sandwich with Green Chile recipe—savory, slightly spicy, and perfect for a hearty meal:

Ingredients (Serves 2–3)

• 1 lb flank steak or skirt steak
• 2–3 hoagie rolls or sandwich buns
• 1 cup roasted green chiles, peeled and sliced (like Hatch or Anaheim)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 slices cheddar or pepper jack cheese (optional)
• 1 tsp smoked paprika (optional)
• Optional: mayonnaise or aioli for spreading

Instructions

1. Prepare the Steak:

1. Pat the steak dry and season generously with salt, pepper, and smoked paprika if using.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat.
3. Cook steak 3–4 minutes per side for medium-rare, or until desired doneness.
4. Remove steak, let rest 5 minutes, then slice thinly against the grain.

2. Sauté Onions and Chiles:

1. In the same skillet, add remaining olive oil.
2. Sauté onions until soft and slightly caramelized, about 5–6 minutes.
3. Add garlic and green chiles, cook another 2–3 minutes. Season with salt and pepper.

3. Assemble Sandwiches:

1. Slice the rolls lengthwise and toast lightly if desired.
2. Spread a thin layer of mayonnaise or aioli on the buns (optional).
3. Layer with sliced steak, then onion and chile mixture.
4. Top with cheese, if using, and place under a broiler for 1–2 minutes to melt (optional).

4. Serve:

• Serve hot, with extra green chile on the side if desired.

Tips

• For extra flavor, marinate steak in olive oil, lime juice, garlic, and cumin for 30–60 minutes.
• Add avocado slices or pickled jalapeños for more texture and spice.
• Cheese options: Pepper jack for heat, provolone for creaminess, or cheddar for classic flavor.

If you want, I can also make a sheet-pan version where the steak, onions, and chiles cook together for an easier, fast prep sandwich.

Do you want me to do that?