Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Monterey Jack Hatch Chile Skirt Steak Tips, FAQ & printable recipe

Name: Slow-Cooker Monterey Jack Hatch Chile Skirt Steak
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Southwestern
Ingredients: 2 lb beef skirt steak, sliced into strips; 4 oz roasted green chiles (such as Hatch), chopped; 1 cup frozen or canned sweet corn, drained; 2 tbsp taco seasoning; 1 cup sour cream; 2 cups shredded Monterey Jack cheese

By Clara Weller · Oct 29, 2026

Slow cooker filled with creamy Monterey Jack sauce, tender skirt steak strips, corn, and green chiles.

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most tender skirt steak, slice it thinly against the grain. This is crucial because skirt steak has long muscle fibers; cutting across them shortens the fibers and makes each bite easier to chew.

If the steak is very thick, consider pounding it slightly before slicing. Also, trim any excess fat, but leave a little for flavor.

To intensify the smoky flavor, char the roasted green chiles over a gas flame or under the broiler before chopping. This adds a deeper, fire-roasted taste.

If you prefer a milder dish, use mild green chiles or remove the seeds. For extra heat, add a diced jalapeño with the chiles, though this is not in the video.

Variations

Chicken Version: Substitute boneless, skinless chicken thighs for the skirt steak. Cook on low for 4-5 hours until the chicken is tender and reaches 165°F (74°C). Shred the chicken and stir back into the sauce.
Extra Spicy: Add 1-2 diced jalapeños or a teaspoon of chipotle powder with the green chiles. Use pepper Jack cheese instead of Monterey Jack for an extra kick.
Beef and Bean: Add a can of drained black beans or pinto beans with the corn for extra heartiness. This stretches the dish to serve more people.
Creamy Green Chile Dip: Omit the beef and double the chiles and corn. Cook on low for 2-3 hours, then serve as a warm dip with tortilla chips. The cheese and sour cream create a rich, creamy dip.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of water or broth to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of water or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or broth when reheating to loosen it. This dish also freezes well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.

This recipe is ideal for make-ahead meals. Assemble all ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, cook the full recipe, cool, and refrigerate for up to 4 days; reheat portions as needed.

Serving ideas

Serve this slow-cooker skirt steak with warm flour tortillas, letting everyone build their own tacos or burritos. A side of Mexican rice, refried beans, or a simple green salad rounds out the meal.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. The creamy sauce is also delicious over polenta or mashed potatoes.

Garnish with fresh cilantro, diced avocado, or a squeeze of lime juice if desired—though these are not in the video. The dish is hearty enough to stand alone, but a dollop of extra sour cream or a sprinkle of cotija cheese adds a nice finish. Leftovers make excellent quesadillas or nachos the next day.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, flank steak or sirloin strips work well. The key is to slice thinly against the grain and cook low and slow until tender. Avoid lean cuts like round, which can become dry.

Why does the sauce sometimes curdle?

Curdling usually happens when low-fat sour cream is used or when the slow cooker temperature is too high. Use full-fat sour cream and cook on low. Also, avoid stirring too much during cooking, as that can break the emulsion.

Can this be cooked on high instead of low?

Yes, cook on high for 3-4 hours instead of 6-8 hours on low. The texture may be slightly less tender, but it will still be delicious. Check the internal temperature reaches 145°F (63°C).

Can this be made ahead and frozen?

Absolutely. Cook as directed, cool completely, and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.

What can be served with this dish?

Warm flour tortillas, rice, or crusty bread are great for soaking up the sauce. A side of Mexican rice, refried beans, or a simple salad rounds out the meal. The dish is also delicious over polenta or mashed potatoes.

Recipe card

Slow-Cooker Monterey Jack Hatch Chile Skirt Steak

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb beef skirt steak, sliced into strips
4 oz roasted green chiles (such as Hatch), chopped
1 cup frozen or canned sweet corn, drained
2 tbsp taco seasoning
1 cup sour cream
2 cups shredded Monterey Jack cheese

Instructions

Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker, spreading them into an even layer. This ensures the meat cooks evenly and absorbs the flavors from the ingredients on top.
Scatter the chopped roasted green chiles and sweet corn evenly over the meat. Sprinkle the taco seasoning over the top, covering as much surface as possible.
Dollop the sour cream over the mixture, then sprinkle the shredded Monterey Jack cheese evenly on top. Do not stir; the layers will meld during cooking.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is tender and easily shreds with a fork. The cheese will melt into the sauce, and the flavors will meld. Let it rest for 3 minutes before slicing.
After cooking, check that the beef has reached an internal temperature of at least 145°F (63°C). Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.
Warm flour tortillas and place them on plates. Spoon the steak and sauce over the tortillas, using a slotted spoon to control the amount of sauce. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 14 g
Fat: 34 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.