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Chimichurri Steak Sandwich Recipe

Bite into the ultimate sandwich experience - our Chimichurri Steak Sandwich! A symphony of seasoned steak, gooey cheese, and vibrant Chimichurri sauce, wrapped in a warm hoagie roll.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 995 kcal
Course: Lunch
Cuisine: South American

Ingredients

For the Sandwich
  • 4 Hoagie buns
  • 4 Tbsp. butter plus more for the hoagie buns
  • 1 large onion sliced
  • 2 pounds cube steak sliced against the grain into strips
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne
  • 1/8 tsp. garlic powder
  • 1 tsp. Worcestershire sauce  or more, to taste
  • 4 slices gouda or havarti cheese
For the Chimichurri
  • 1/2 c. fresh parsley leaves
  • 1/2 c. fresh cilantro leaves
  • 3 to 4 garlic cloves peeled
  • 2 tsp. dried oregano
  • 2 Tbsp red wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup olive oil

Instructions

    Cup of Yum
  1. Spread some butter on the halved French rolls and place them under the broiler on low for a few minutes to toast.
  2. Make the chimichurri by combining the parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes in the bowl of a food processor or blender. Measure out the olive oil in a liquid measuring cup. Turn the processor or blender on, then slowly drizzle in the olive oil until the contents reach a sauce-like mixture. Set aside to let the flavors mingle.
  3. Heat 2 tablespoons of butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.
  4. Season the cube steak with salt, pepper, cayenne, and garlic powder.
  5. Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook for about one minute on each side, until nice and brown.
  6. Add the Worcestershire sauce and return the cooked onions to the non-stick pan, tossing them together with the steak.
  7. To assemble, lay the bottom half of a French roll on a plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.

Notes

  • Store the components of the Chimichurri Steak Sandwich separately for best results. You can refrigerate the chimichurri sauce in an airtight container for up to a week. Cooked steak and onions will last 3-4 days in the fridge. It's not recommended to freeze the assembled sandwich, but you can freeze the cooked steak for up to 3 months.
  • For reheating, gently warm the steak and onions in a skillet or microwave. Assemble the sandwich with fresh bread and sauce for the best taste and texture.

Nutrition Information

Serving 1serving Calories 995kcal (50%) Carbohydrates 43g (14%) Protein 63g (126%) Fat 63g (97%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 33g Cholesterol 199mg (66%) Sodium 1442mg (60%) Potassium 1238mg (35%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 4827IU (97%) Vitamin C 50mg (56%) Calcium 400mg (40%) Iron 18mg (100%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 995

% Daily Value*

Serving 1serving
Calories 995kcal 50%
Carbohydrates 43g 14%
Protein 63g 126%
Fat 63g 97%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 33g 165%
Cholesterol 199mg 66%
Sodium 1442mg 60%
Potassium 1238mg 26%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 4827IU 97%
Vitamin C 50mg 56%
Calcium 400mg 40%
Iron 18mg 100%

* Percent Daily Values are based on a 2,000 calorie diet.