Hey Chile-Heads! Today I will be introducing my brand new New Mexican fusion recipe: the Burque Green Chile Philly Cheesesteak! This recipe combines a classic Philly Cheesesteak with the smoky, spicy flavors of New Mexico green chile. Watch how I make this super simple delicious sandwich come together quickly and easily. You, your friends and family will love this recipe!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Burque Cheesesteak
Ingredients:
1 garlic clove pressed
3 tbsp softened butter
1 lb. ribeye steak, about 1 - 1 ½ inch thick
1 whole yellow onion diced
2 tbsp vegetable oil, divided
1 cup chopped NM green chile
6 slices of provolone cheese
3 hoagie rolls
½ tsp salt
Directions:
Put the ribeye in the freezer for about one half hour. This will allow you to slice it very thin much easier. You could also ask your butcher to slice it for you. Next add 1 garlic clove pressed to 3 tbsp softened butter and mix until combined. Now spread the butter on the hoagies and toast them until golden brown. Set aside. Chop up 1 whole yellow onion and set aside. At this point your ribeye should be ready to slice. Make sure you have a very sharp knife to do this.
Go ahead and set the sliced meat aside while you cook the onions. Add 1 tbsp vegetable oil to a skillet along with the onions. Once the onions are translucent (about 5 minutes), add in 1 cup chopped NM green chile and cook for another 2 minutes. Now remove the onion/green chile mixture and add another tablespoon of vegetable oil before adding the meat to the skillet. Cook the meat until just browned. Then add the onion/green chile mix to the meat. Combine everything using your spatula to break up the meat some. Now separate into three piles, turn off the heat and add 2 slices of provolone to each pile of meat. Once the cheese melts, you can scoop it onto the hoagie rolls. This is a delicious take on a traditional Philly Cheesesteak! Enjoy!
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Music From this Video:
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Guitar Miniature No. 1 in D major by Steven O’Brien / stevenobrien​​. .
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