New Mexican Cheesesteak


New Mexican Cheesesteak

Southwestern Twist on a Classic Cheesesteak

In the vibrant culinary world of New Mexican cuisine, we have taken the beloved American classic cheesesteak and given it a Southwestern twist. This New Mexican Cheesesteak recipe combines the flavors of tender beef, melted cheese, and sautéed peppers and onions, all served on a warm and crusty roll. Get ready to experience the bold and spicy flavors of the Southwest in every bite!

Jan Dec

Preparation time: 40 minutes

Cooking time: 15 minutes

Total time: 55 minutes

4 servings


Gluten-free, Low-carb, High-protein, Keto-friendly, Dairy-free (if cheese is omitted)

Dairy (if cheese is included), Wheat (if using regular rolls)

Vegan, Vegetarian, Paleo, Nut-free, Soy-free


While the original American cheesesteak is typically made with thinly sliced beef, we have adapted it to New Mexican cuisine by incorporating traditional Southwestern flavors. Instead of using plain beef, we marinate the meat in a blend of spices, including chili powder, cumin, and oregano, to infuse it with a smoky and spicy taste. Additionally, we add roasted green chilies to the sautéed peppers and onions for an extra kick of heat. We alse have the original recipe for Cheesesteak, so you can check it out.


  • Calories: 450 kcal / 1884 KJ
  • Fat: 25g (Saturated Fat: 10g)
  • Carbohydrates: 25g (Sugar: 5g)
  • Protein: 35g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    In a bowl, combine the sliced beef, vegetable oil, chili powder, cumin, dried oregano, salt, and pepper. Mix well to coat the beef evenly. Let it marinate for at least 30 minutes.
  2. 2.
    Heat a large skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
  3. 3.
    In the same skillet, add the sliced onion, green bell pepper, and roasted green chilies. Sauté until the vegetables are tender and slightly caramelized, about 5 minutes.
  4. 4.
    Return the cooked beef to the skillet and toss it with the sautéed vegetables. Cook for an additional 2 minutes to allow the flavors to meld together.
  5. 5.
    Preheat the broiler in your oven. Place the split rolls on a baking sheet and toast them under the broiler until lightly golden.
  6. 6.
    Divide the beef and vegetable mixture evenly among the toasted rolls. Top each portion with a slice of Monterey Jack cheese.
  7. 7.
    Return the assembled cheesesteaks to the broiler and broil until the cheese is melted and bubbly, about 2 minutes.
  8. 8.
    Remove from the oven and serve the New Mexican Cheesesteaks hot.

Treat your ingredients with care...

  • Beef sirloin — For the best results, choose a tender cut of beef like sirloin and slice it thinly against the grain to ensure tenderness.
  • Roasted green chilies — If you can't find roasted green chilies, you can use canned green chilies as a substitute. Just make sure to drain them well before adding to the recipe.

Tips & Tricks

  • For an extra burst of flavor, you can add a squeeze of lime juice to the beef and vegetable mixture before serving.
  • If you prefer a spicier cheesesteak, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the marinade.
  • To make it a complete meal, serve the New Mexican Cheesesteak with a side of Mexican rice and refried beans.
  • If you like a bit of crunch, you can sprinkle some crushed tortilla chips on top of the melted cheese before serving.
  • Feel free to customize your cheesesteak by adding other toppings such as sliced avocado, chopped cilantro, or a dollop of sour cream.

Serving advice

Serve the New Mexican Cheesesteaks hot, straight from the oven. They are delicious on their own, but you can also serve them with a side of salsa or guacamole for dipping.

Presentation advice

To make the New Mexican Cheesesteaks visually appealing, garnish them with a sprinkle of chopped fresh cilantro or a few slices of fresh jalapeño peppers. Serve them on a colorful platter to showcase the vibrant flavors of the Southwest.