Chimichurri Steak And Cheese Sandwich Recipes

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CHIMICHURRI CHEESESTEAKS



Chimichurri Cheesesteaks image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 cups packed fresh flat-leaf parsley leaves (about 2 bunches)
4 garlic cloves, chopped
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1 3/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
4 cups thinly sliced sweet onion (about 2 onions)
2 tablespoons vegetable oil
1 1/2 pounds boneless chuck-eye steaks (3¿4 to 1-inch thick)
4 (7 to 8-inch) hoagie rolls, split
1/4 pound thinly sliced provolone cheese
Heavy-duty aluminum foil

Steps:

  • Preheat outdoor grill to medium-high heat.
  • Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside.
  • Cook onion and 1/2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
  • Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
  • Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
  • Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
  • Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.

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