Introduction

These Irresistible Hatch Green Chile Steak Roll Ups bring together tender sirloin, smoky roasted green chiles, and creamy queso fresco for a flavorful and satisfying meal. Paired with a fresh cilantro-lime yogurt sauce, they offer a perfect balance of spice, creaminess, and zest.

Two pieces of grilled meat rolls sit on a bed of thin orange carrot strips on a white plate. Each roll is made up of tightly wrapped layers of browned, slightly charred meat with visible green and white vegetable filling inside. A thick, creamy white sauce is drizzled generously over the top of both rolls, sprinkled with chopped green herbs. The plate is set on a white marbled surface with a few scattered bits of herbs around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Hatch green chiles (roasted, peeled, and seeded)
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)
1/2 cup plain Greek yogurt (preferably 0% fat)
1/4 cup fresh cilantro (finely chopped)
1 tbsp lime zest
1 tbsp lime juice
2 oz queso fresco (crumbled for garnish)

Instructions

Step 1: Roast the hatch green chiles by placing them on a baking sheet and roasting in a preheated 400°F oven or grill for about 20 minutes, turning occasionally until the skins blister and blacken. Transfer to a sealed plastic bag and let steam for 20 minutes. Peel off skins, remove stems, and rinse out seeds.
Step 2: Lay the sirloin steaks flat on a rimmed pan. Sprinkle the steak spice blend evenly over them, then season lightly with salt and ground white pepper. Layer each steak with baby spinach and strips of the prepared hatch green chiles. Add a chunk of crumbled queso fresco in the center of each steak.
Step 3: Roll up each steak tightly from one end, keeping the filling inside. Secure with toothpicks as needed to hold the rollups together during cooking.
Step 4: Place the secured steak rollups on a rimmed baking sheet and roast them in the 400°F oven for about 15 minutes, or until the outside browns and the cheese softens.
Step 5: While the steak cooks, blend the Greek yogurt, fresh cilantro, lime juice, and lime zest in a small blender. Pulse until the cilantro is incorporated but still slightly chunky. Season with salt and ground white pepper to taste.
Step 6: Remove the rollups from the oven and let rest for 5 to 10 minutes. Slice crosswise and serve topped with the cilantro-lime yogurt sauce and the remaining crumbled queso fresco for garnish.

Tips & Variations

If fresh hatch green chiles aren’t available, substitute with poblano peppers for a similar smoky flavor.
Use toothpicks to secure the rollups tightly, preventing fillings from leaking during roasting.
For extra zest, add more lime zest to the yogurt sauce right before serving.
Try swapping queso fresco with feta or cotija cheese for a different tangy twist.

Storage

Store leftover steak rollups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes or until warmed through to preserve the texture without drying.

How to Serve

The image shows a close-up of a stuffed beef roulade sliced at the front, revealing inner layers of light melted cheese and whole green asparagus tips wrapped inside medium-rare beef with a brown seared outer crust. The roulade is topped with a creamy light beige sauce drizzled in thick stripes and sprinkled with fresh chopped green herbs. The roulade sits on a bed of shredded bright orange carrots and pale green vegetable slaw that is also sprinkled with herbs. The dish is arranged on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the hatch green chiles in advance?

Yes, you can roast, peel, and seed the hatch green chiles a day ahead and refrigerate them in an airtight container. This saves time on the day you prepare the rollups.

What cut of steak works best for rollups?

Thinly sliced sirloin or flank steak cuts are ideal as they are tender and roll easily. Look for Milanese-cut or ask your butcher to slice them thinly for best results.