Southwest Chicken Fried Steak With Green Chili and Egg


Hang on to your hatsfasten your seatbelts (but then loosen them a bit)…stop the presses

Why all the idioms?  Because I found a great Southwest Chicken Fried Steak recipe from a local Denver Chef and I can’t wait to share it with all of you.

I am very fortunate to have a speciality meat and food market just a few miles from home called Tony’s Market. I remember shopping at Tony’s when it was nothing but a butcher shop. Over the years, Tony’s has evolved into a wonderful upscale market offering speciality foods, a fabulous deli, carry-out items to reheat and make dinner a breeze, and of course an extensive and impressive meat and seafood counter. It’s a beautiful store, wildly popular and I’m a regular customer.

Tony’s son, Chef Mick (Michaelangelo) Rosacci is a local celebrity offering cooking segments on our Channel 7, and now has a blog that I follow called Supper Is Ready. This recipe came across recently and I couldn’t get to the store quick enough to buy cube steaks. You’ll find Chef Mick’s recipe below.

Here’s my plate. Did Chef Mick say to add Mexican Cheese and Cilantro? No. Did I add Mexican Cheese and Cilantro? Yes.

I can’t describe how delicious this is. You’ll have to try it for yourself. I especially appreciate the recipe for the Green Chili Gravy. Oh my.  And I can see using it in many other creations. So take a look at Tony’s Web Site HERE, visit Mick’s blog HERE, and don’t let the lengthy list of ingredients keep you from making this recipe. Just a couple of times reading the instructions and getting organized found this on the table in around 30 minutes.

omg look at that egg

Chicken Fried Steak with Green Chili and Egg

2/3 cup masa harina
1/3 cup flour
3/4 tsp ground cumin
3/4 tsp dried oregano
3/4 tsp granulate garlic or garlic powder
1/4 tsp black pepper
1/4 tsp Kosher or fine sea salt, plus more for finishing as desired
pinches of chile powder or ground chiles (optional)
6 extra-large eggs, separated
2 TBS butter (optional)
2-3 TBS canola or peanut oil
4 thin beef or pork cube steaks, about 6 oz each and 1/4 inch thick
1-2 pints Tony’s Green Chili (warmed) or Green Chile Gravy (recipe link follows)

Place four plates in oven and preheat to 150 degrees.

Combine the masa harina, flour, cumin, oregano, garlic powder, pepper, salt and chiles (if using) in a wide shallow bowl. Lightly beat 2 of the eggs in another wide shallow bowl.

Dredge cube steaks in flour mixture and shake off excess, dip in beaten egg and then coat evenly in the flour mixture.

Heat a large, heavy frying pan over medium high heat (about 340-360°) melt the butter with the oil (or use all oil). Add breaded cube steaks to pan two at a time. Brown first side well, turn and repeat until browned and cooked through – about 3-4 minutes per side depending on conditions and thickness. Transfer to a shallow pan with a rack or lined with paper towel. Sprinkle lightly with salt (optional) and hold in oven until ready to serve.

Meanwhile heat chili and cook eggs sunny side up or over easy. Spoon green chile onto warmed plates, top with chicken fried steak and crown with a soft cooked egg (optional). Serve immediately for breakfast with potatoes and fruit or for supper with Mexican rice and guacamole salad – flour or corn tortillas on the side. Serves 4.

Green Chile Gravy

Fast, easy and perfect for smothering dishes.

1 TBS each butter and oil
2 TBS. All purpose flour, or masa
1 clove garlic, minced
1/2 to 1 small onion, minced
8-12 roasted chiles, peeled, seeded and chopped
2 cups rich chicken stock (More Than Gourmet’s Glace de Poulet suggested)
cumin and oregano to taste
pinches of sea salt, black pepper
pinches of sugar to taste (optional)
other: tomato cubes, corn kernels, minced squash, bell peppers, beans, leftover potato cubes.

In a skillet over medium-high heat stir together flour and oil to produce a golden roux. Stir in chiles, stock and remaining ingredients and simmer to soften ingredients and thicken, about 15 minutes, taste and adjust – adding more stock or seasonings to taste.

Use as a smothering sauce over chicken fried steak, grilled meats, burritos, etc.

Chef Mick Rosacci, Tony’s Market

Chefs Note: 1) Great with veggies; such as corn, summer squash, beans, bell peppers, etc. 2) For a more textured gravy; reserve items such as corn and tomatoes until the end of cooking. 3) Stocks can be very salty, so be careful adding salt. I suggest More Than Gourmet stocks – natural, concentrated, and low sodium. 4) Pinches of sugar can help control excessive heat.

About the author:  Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area.  Mick also teaches cooking on Denver’s Channel 7 News.  For more recipes, visit and/or join Tony’s Culinary Club.

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    • says

      I have to admit I had this for supper, I was just to anxious to try it to wait for the weekend. I’d like to add a disclaimer, that steak isn’t as “done” as it looks. It was golden brown perfectly fried, don’t know why it came out looking so dark and without owning photoshop……..

  1. says

    Lea Ann, you are killing me! This looks amazing, me want, me want! I absolutely love this meal, the steak and egg and chili verde…..

    As far as not owning photoshop, you can download a program called Gimp for free. My photo instructor recommended it last year and several people on the food blog forum use it too.

  2. says

    OH.MY.WORD! This looks over the top delicious, girl! I’m a huge chicken fried steak fan and have delighted in introducing it to my west coast hubby. This elevates the dish to a another level! Beautiful pictures, too. I don’t have Photoshop either, but I do have Adobe Photoshop Elements – a pared down but still powerful program that I enjoy immensely.

  3. says

    Is his name really Michaelangelo? Don’t you love it?

    I’ve made lots of southern style chicken fried steaks but mine looks boring compared to yours, Lea Ann!


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