Irresistible Hatch Green Chile Steak Roll Ups

Here is my favorite hatch green chile steak roll ups recipe, with tender beef rolled around roasted hatch chiles, cream cheese, and seasonings, then grilled to perfection.

These steak roll ups are always a hit at our summer barbecues. I like to make extra because they disappear so fast once people try them. There’s something about that smoky chile flavor that keeps everyone coming back for more.

What Kind of Hatch Green Chiles Should I Use?

You can use fresh hatch green chiles that you roast yourself, or save time by buying pre-roasted ones from the store. Fresh hatch chiles have a short season (usually late summer), so don’t worry if you can’t find them year-round – frozen roasted hatch chiles work just as well and are available in most grocery stores. If you’re roasting your own, look for chiles that feel firm and have smooth, unblemished skin. The heat level can vary quite a bit with hatch chiles, so if you’re sensitive to spice, ask your grocer about the heat level or start with a smaller amount and taste as you go.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make if needed:

• Hatch green chiles: If you can’t find hatch chiles, poblano peppers or Anaheim chiles work great as substitutes. You can also use canned green chiles in a pinch, though you’ll miss some of that smoky flavor.
• Thin cut sirloin: Flank steak, skirt steak, or even chicken cutlets can work here. Just make sure whatever you use is pounded thin enough to roll easily without breaking.
• Queso fresco: Crumbled feta, goat cheese, or even ricotta cheese can step in for queso fresco. Each will give you a slightly different flavor profile but still taste great.
• Baby spinach: Regular spinach works fine – just remove the thick stems. You could also try arugula for a peppery kick or even thinly sliced bell peppers for extra crunch.
• Greek yogurt: Sour cream or Mexican crema can replace the Greek yogurt in the sauce. If using sour cream, you might want to thin it with a little milk or lime juice.
• Ground white pepper: Regular black pepper works just fine if you don’t have white pepper on hand. The flavor difference is minimal in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making steak roll ups is using meat that’s too thick, which makes rolling nearly impossible and leads to uneven cooking – ask your butcher for Milanese cut or pound regular sirloin to about 1/4 inch thickness for easy rolling.

Another common error is overstuffing the rolls with filling, which causes them to burst open during cooking, so stick to a thin layer of spinach and cheese and secure each roll with toothpicks before searing.

Don’t skip letting the meat rest at room temperature for 15-20 minutes before cooking, as cold meat will seize up and make your rolls tough, and always sear them seam-side down first to help seal the roll.

For perfectly cooked roll ups, use medium-high heat and turn them gently with tongs rather than a fork, which can pierce the meat and let all those delicious juices escape.

What to Serve With Hatch Green Chile Steak Roll Ups?

These flavorful steak roll ups pair perfectly with Mexican rice or cilantro lime rice to soak up all those delicious green chile flavors. I love serving them alongside some warm flour tortillas and a fresh pico de gallo or guacamole for a complete southwestern meal. Black beans or refried beans make a great side dish too, and you can’t go wrong with some grilled corn on the cob or Mexican street corn for a fun summer touch. For something lighter, a simple mixed greens salad with avocado and a lime vinaigrette complements the rich, cheesy steak rolls really well.

Storage Instructions

Refrigerate: These steak roll ups keep really well in the fridge for up to 3 days in an airtight container. I like to slice them up before storing so they’re ready to grab for quick lunches or snacks. The flavors actually get even better after a day or two!

Freeze: You can freeze these roll ups whole or sliced for up to 2 months in freezer-safe containers or bags. Just make sure to wrap them well to prevent freezer burn. I usually freeze them individually wrapped so I can thaw just what I need.

Serve Cold or Warm: These taste great straight from the fridge as a cold appetizer or lunch. If you want them warm, just heat gently in the microwave for 30-45 seconds or in a low oven until warmed through. The yogurt sauce is best served fresh, so I usually make a new batch if I’m serving leftovers.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 90-110 g
• Fat: 38-48 g
• Carbohydrates: 20-28 g

Ingredients

For the steak rollups:

• 4 hatch green chiles (roasted, peeled, and seeded for best flavor)
• 1.5 lb sirloin steaks (thinly sliced, milanese cut)
• 1 tsp steak spice blend
• 2 oz queso fresco (crumbled for the filling)
• 1 cup baby spinach
• Salt and ground white pepper (to taste)

For the cilantro-lime yogurt sauce:

• 1/2 cup plain Greek yogurt (I prefer Fage 0% fat)
• 1/4 cup fresh cilantro (finely chopped)
• 2 oz queso fresco (crumbled for garnish)
• 1 tbsp lime zest
• 1 tbsp lime juice

Step 1: Roast and Prepare the Hatch Green Chiles

• 4 hatch green chiles (about 1/3 lb roasted, if using pre-prepared)

If you are not using pre-roasted hatch green chiles, place the peppers on a baking sheet and roast them in a preheated 400°F oven (or grill) for about 20 minutes, turning them once or twice until the skins are blistered and black in places.

Immediately transfer the roasted peppers to a plastic zip-top bag and seal.

Let them steam for 20 minutes, which makes the skin easier to peel.

Once cool, peel off the skin, remove the stem, and slice open the peppers to rinse out the seeds.

Step 2: Assemble the Steak Rollups

• 1 to 1.5 lb thinly sliced sirloin steaks (about 4 pieces, Milanese cut)
• 1 tsp steak spice blend
• to taste salt and ground white pepper
• 1 cup baby spinach
• roasted hatch green chiles from Step 1
• 2 oz queso fresco, crumbled (for filling)

Lay the thinly sliced sirloin steaks flat on a rimmed pan.

Sprinkle the steak spice blend evenly over the surface of the steaks, followed by a light seasoning of salt and ground white pepper.

Layer each steak with a handful of baby spinach and strips of prepared hatch green chiles from Step 1.

Place a chunk of queso fresco in the middle of each steak.

Step 3: Roll and Secure the Steaks

Starting at one end, tightly roll up each steak, ensuring the filling stays intact inside.

Use toothpicks to secure the rollups as needed so the filling does not fall out during roasting.

This keeps everything nice and tidy for even cooking.

Step 4: Roast the Steak Rollups

• assembled steak rollups from Step 3

Place the secured steak rollups on a rimmed baking sheet and roast them on the center rack of the preheated 400°F oven for approximately 15 minutes, or until the outside is browning and the cheese is softening.

Step 5: Blend the Yogurt Cilantro Sauce

• 1/2 cup plain unsweetened Greek yogurt
• 1/4 cup fresh cilantro
• 1 tbsp lime juice
• 1 tbsp lime zest
• to taste salt and ground white pepper

While the steak rollups are roasting, add the Greek yogurt, fresh cilantro, lime juice, and lime zest to a small blender.

Pulse a few times until the cilantro is well incorporated but still in small pieces.

Season to taste with salt and white pepper.

I like to use extra lime zest for a brighter flavor!

Step 6: Rest, Slice, and Serve

• roasted steak rollups from Step 4
• yogurt cilantro sauce from Step 5
• 2 oz queso fresco, crumbled (for garnish)

Remove the steak rollups from the oven and allow them to cool for 5 to 10 minutes before handling.

Slice crosswise and serve with a generous drizzle of the yogurt cilantro sauce from Step 5.

Top with the remaining crumbled queso fresco as a garnish for extra creaminess.