New Mexico Cheesesteak Sandwiches

New Mexico Cheesesteak Sandwiches

This post was sponsored by Cacique cheese and Latina Bloggers Connect but, as always, the recipe and opinions contained in the post are entirely my own.

You know how Philadelphia has their Philly Cheesesteaks? I've tried them once when visiting Philadelphia about 6 years ago, and I immediately fell in love! It actually wasn't even from the infamous Pat or Geno's-- some of the locals that I asked told me that they prefer other places. So we ended up at Sonny's Cheesesteaks. Yum!! We enjoyed them so much, we actually had them for lunch and dinner on the same day.  I cannot wait until I can return and have them again!

Because I won't be having Philly Cheesesteaks in Philadelphia any time soon, I decided to make a New Mexican version that's reflective of my home state-- complete with fire roasted green chile and a wonderful and buttery Hispanic cheese! So, yeah, this recipe isn't an authentic Philly, but it's pretty darn good!

There's a debate about which cheese is better on a Philly-- cheese whiz or provolone? Me? I prefer cheese whiz; however, Cacique's Asadero cheese is a wonderful compromise of the two-- it's got the creaminess and buttery flavor of cheese whiz and the lightness of the provolone. This is my favorite Cacique cheese, so please use this cheese if you can find it!

I made this recipe gluten-free using gluten-free baguettes that I found at the specialty store. This recipe is gluten-free, just make sure to use gluten-free bread and check your ingredients (i.e. Worcestershire sauce). All of Cacique cheeses are gluten-free too. Also, if you can't find gluten-free baguettes, use your favorite gluten-free sliced bread and make them into New Mexico Cheesesteak Melts on the stove (just prepare like a grilled cheese after you assemble the sandwiches)!

As I was taking photos for the post, I let Joe eat his so he wouldn't have to wait and I swear I heard him go "Mmmmm" to himself in the dining room-- twice! At that point, I knew I had created a winner and quickly finished up my photos so I could see if the cheesesteaks were as impressive as they sounded. Oh man, the green chile and the Asadero cheese together were PERFECT! This meal is going to become my special occasion man meal-- I've learned that depending on the guy, you don't necessarily need to go all out for a special meal... make them these New Mexico Cheesesteaks and he will be pretty content!

To learn more about Cacique cheese, please check out the Cacique Autentico Cheese Society on Facebook. You can also become a member of the Autentico Society, and the first 20,000 members who sign up will receive a welcome package with $5 in coupons. Then, every month, 125 members will be randomly selected to win a free cheese coupon so you can purchase your favorite Cacique cheese or try a new flavor! Monthly members-only newsletter highlights product attributes, usage ideas and recipes for the Cheese of the Month.

New Mexico Cheesesteak Sandwiches
A Tortillas and Honey original recipe

2 Tbs. vegetable oil, divided
2 Tbs. unsalted butter, divided
1 large yellow onion, sliced

pinch of sugar
1 1/2 - 2 lbs. rib eye
1/2 tsp. crushed red pepper flakes
1 tsp. Worcestershire sauce
1 1/2 tsp. garlic powder
salt and pepper, to taste
1 c. roasted green chile (peeled and seeded), diced and divided into 2/3 c. and 1/3 c
2 12-inch baguettes
4 slices Cacique Asadero Cheese


Preheat oven to 325. 

Prepare rib eyes by patting dry with paper towels, then thinly slicing or thinly chopping the steak. This is your preference-- some people like the meat sliced while others like the meat chopped. If you like the meat thinly sliced, you can ask your butcher to do it for you when you buy the meat. The pictures that you see, I chopped my steak. You can do this by slicing the meat, then slicing again in the opposite direction-- do this until you get the sized meat that you want.

Next prepare the baguettes. Take four large pieces of foil and place on the table. Cut the 12-inch baguettes in half, making two equal 6-inch halves of each baguette. Next, slice the baguette down the middle of the size of the baguette bout 3/4 of the way through, but make sure not to slice all the way through.

In a large skillet, heat 1 Tbs vegetable oil and 1 Tbs butter over medium to medium-high heat until melted. Add sliced onion and a pinch of sugar, then stir to coat. Cook the onion until soft and carmelized, about 10 minutes. (You can cook the onions to your liking, if you like them less carmelized, cook them a little less. You can also add other vegetables here if you'd like as well-- mushrooms, bell peppers, etc.) Transfer cooked onions to a plate.

In the same skillet, heat the remaining 1 Tbs vegetable oil and 1 Tbs butter over medium to medium-high heat until melted. Add the sliced/chopped rib eyes and cook 3-4 minutes or the bottom is browned. Turn the meat over to cook the next side, about another 3-4 minutes. Before the meat is fully cooked, add the red pepper flakes, Worcestershire sauce, garlic powder, 2/3 c. of the roasted green chile, and season with salt and pepper. When the meat is fully cooked, check your seasonings and adjust to taste. If there is a lot of liquid on the bottom of the pan, spoon out the grease and liquid but leave just a little bit.

Divide meat onto the baguettes (you might have a little leftover depending on the size of your baguettes), and top with the other 1/3 c. roasted greeen chile, and a slice of Asadero cheese (you might have to cut the cheese in half in order to get it to fit). 

Wrap the aluminum foil tightly around the baguettes and place in preheated oven 12-15 minutes or until the cheese is melted. Remove cheesesteak packets from the oven and place onto a heat-safe pan or dish. Carefully unwrap and enjoy!