Best 8 Picante Roast Beef Sandwich With Garlic Lime And Green Chile Recipes

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Discover the art of creating the perfect picante roast beef sandwich with garlic, lime, and green chile. This tantalizing sandwich combines tender and succulent roast beef, a zesty and flavorful picante sauce, the vibrant aroma of garlic and lime, and the spicy heat of green chile. Immerse yourself in the culinary journey of creating this mouthwatering dish, sure to satisfy your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

TOMASITA'S GREEN CHILE



Tomasita's Green Chile image

Provided by Food Network

Time 32m

Yield 8 servings

Number Of Ingredients 5

2 1/2 pounds roasted, chopped, New Mexico green chile, defrosted*
1/4 cup olive oil
1/4 cup all-purpose flour
1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed
1 tablespoon kosher salt

Steps:

  • Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
  • Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
  • Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
  • Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH



Chicago-Inspired Italian Beef Sandwich image

I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 16

1 ½ pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1 ½ teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4 ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled Italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley

Steps:

  • Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
  • Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
  • Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
  • Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
  • Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
  • Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
  • Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

Nutrition Facts : Calories 406 calories, Carbohydrate 35.7 g, Cholesterol 78.7 mg, Fat 15.7 g, Fiber 3.5 g, Protein 29.3 g, SaturatedFat 5 g, Sodium 1398.8 mg, Sugar 2.1 g

GREEN CHILI ROAST BEEF SANDWICHES



Green Chili Roast Beef Sandwiches image

My mother found this recipe in a magazine years ago. We have since lost the recipe and just been slapping them together without one.

Provided by Erindipity

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 ounces diced green chilies, drained
1/2 cup mayonnaise
1/2 lb deli roast beef, sliced
1/4 lb swiss cheese, sliced
8 slices sourdough bread
margarine

Steps:

  • Mix mayonnaise and green chilies. Set aside.
  • Heat non-stick skillet over medium heat.
  • Butter one side bread. Spread mayonnaise mixture on second side of bread. Place butter side of four slices of bread in pan. Add one slice of cheese to each and split meat between sandwiches. Add a second slice of cheese and the remaining bread, butter side out.
  • Grill until golden brown and cheese starts to melt. Flip and repeat.

Nutrition Facts : Calories 664.7, Fat 22, SaturatedFat 7.8, Cholesterol 61, Sodium 1888.5, Carbohydrate 83.7, Fiber 3.4, Sugar 6.4, Protein 33.4

PICANTE BEEF ROAST



Picante Beef Roast image

I created Picante Beef Roast because I love the flavor of taco seasoning and think it shouldn't be reserved just for tacos! My recipe couldn't be easier, and it works great with a pork roast, too. -Margaret Thiel, Levittown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 6

1 beef rump roast or bottom round roast (3 pounds), trimmed
1 jar (16 ounces) picante sauce
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer 3 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts :

SHREDDED GREEN CHILE BEEF



Shredded Green Chile Beef image

This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings

Number Of Ingredients 12

2 large sweet onions, halved and thinly sliced
4 tablespoons packed brown sugar, divided
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 boneless beef chuck roast (about 3 pounds)
2 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
Mashed potatoes, optional

Steps:

  • Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges

ROAST BEEF SANDWICH WITH GREEN CHILIES AND CHEESE



Roast Beef Sandwich With Green Chilies and Cheese image

This is my original sandwich, and is still my favorite. It features sliced sour dough bread, sliced roast beef, whole Ortega chilies, med cheddar and pepper jack, and you must use very juicy ripe tomatoes.

Provided by personalchef

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

2 slices sourdough bread
2 ounces roast beef
1 whole Ortega chile
1 slice cheddar cheese
4 slices ripe tomatoes
1 slice monterey jack pepper cheese
2 tablespoons butter

Steps:

  • Lightly toast sourdough in toaster. (This will keep the sandwich crisp).
  • Lay the two slices of sourdough on a bread board, side by side.
  • On one side, place cheddar cheese, Ortega chilies and roast beef.
  • On other side, place Jack cheese, and tomato slices.
  • Both sides are loaded from the bread up.
  • Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.

Nutrition Facts : Calories 889.2, Fat 49.5, SaturatedFat 28.4, Cholesterol 155.6, Sodium 1302.2, Carbohydrate 70.1, Fiber 4.8, Sugar 2.7, Protein 41.2

PICANTE POT ROAST



Picante Pot Roast image

Come home to this juicy beef pot roast dinner also featuring carrots and tangy flavors of orange - a flavorful Mexican main course!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 6

Number Of Ingredients 8

2 1/2- to 3-pound beef boneless chuck roast
1 medium orange
3 large onions, chopped (3 cups)
2 large carrots, chopped (1 1/2 cups)
1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
  • Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
  • Cover and cook on low heat setting 9 to 10 hours or until beef is tender.

Nutrition Facts : Calories 265, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg

GRILLED ROAST BEEF SANDWICHES



Grilled Roast Beef Sandwiches image

In this recipe, the chilies give the quick grilled sandwich a little bite. It's simple and delicious.

Provided by Allrecipes Member

Yield 5

Number Of Ingredients 8

1 (4 ounce) can chopped green chilies, drained
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
10 slices rye bread
5 slices Swiss cheese
10 piece (blank)s thin slices cooked roast beef
2 tablespoons butter or margarine, softened
salsa or picante sauce (optional)

Steps:

  • Combine chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top half of the bread with one slice of cheese and two slices of beef. Cover with remaining bread. Butter the outsides of bread.
  • Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese is melted. Serve with salsa or picante sauce if desired.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 34.7 g, Cholesterol 52.9 mg, Fat 19.8 g, Fiber 4 g, Protein 18.6 g, SaturatedFat 9.3 g, Sodium 1141.6 mg, Sugar 3.7 g

Tips:

  • To ensure the beef is cooked to your desired doneness, use a meat thermometer. Roast the beef until it reaches an internal temperature of 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
  • For a more flavorful sandwich, marinate the beef overnight in a mixture of olive oil, garlic, lime juice, and green chiles before roasting.
  • To make the sandwich more filling, add a layer of mashed avocado or guacamole to the bread before adding the beef.
  • Serve the sandwiches with your favorite sides, such as roasted potatoes, coleslaw, or a fresh salad.
  • For a vegetarian version of this sandwich, substitute grilled portobello mushrooms or roasted eggplant for the beef.

Conclusion:

The Picante Roast Beef Sandwich with Garlic-Lime and Green Chile is a delicious and easy-to-make sandwich that is perfect for a quick and satisfying meal. With its tender and flavorful beef, zesty garlic-lime mayonnaise, and spicy green chiles, this sandwich is sure to be a hit with everyone who tries it. So next time you're looking for a new sandwich recipe, give this one a try!

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