Roaming the Prairie Steak & Chimichurri Sandwich

Roaming The Prairie Steak & Chimichurri Sandwich

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Amanda Smith


My creation for this week's Sandwich Challenge.
My husband absolutely loved this sandwich and has claimed that this is a definite do over. We both enjoy eating steak and chimichurri at Texas de Brazil and so that was my inspiration for this delightful sandwich.


★★★★★ 1 vote

15 Min
20 Min



  • 1 c
    fresh parsley, stems removed
  • 1 c
    fresh cilantro, stems removed
  • 1/4 c
    fresh basil leaves
  • 3 clove
    crushed garlic
  • 1/2
    onion, minced
  • 1/2 c
    roasted red bell peppers, chopped
  • 5 Tbsp
    red wine vinegar
  • 1 tsp
  • 1/2 tsp
    red pepper flakes
  • 1/2 tsp
    ground black pepper
  • 1 c
    extra virgin olive oil

  • 2
    ribeye steaks, grilled to desired doneness
  • 4 slice
    asadero cheese
  • ·
    ciabatta bread loaf or rolls, sliced

How to Make Roaming the Prairie Steak & Chimichurri Sandwich


  1. Chimichurri sauce:

    Into your food processor add: parsley, cilantro, basil and crushed garlic. Pulse to combine.

    Add: onion, roasted red bell pepper, vinegar, salt, pepper flakes, black pepper. Pulse. Gradually add olive oil while processor is on until mixture is combined. Set aside.
  2. Season ribeyes with salt and pepper and grill to desired doneness. Once cooked, transfer steaks to cutting board and allow to rest for 5 minutes. Then slice thinly.
  3. Sandwich assembly:

    Place 4 slices of steak onto one slice of bread. Top with Asadero cheese. Repeat until you have 4 sandwich halves.

    Place sandwiches onto a cookie sheet and into the warm oven for approximately 2-3 minutes OR until cheese has melted.

    Once melted top with a spoonful of the Chimichurri sauce on top. Top with additional slice of Ciabatta bread.

Printable Recipe Card

About Roaming the Prairie Steak & Chimichurri Sandwich

Main Ingredient: Beef
Regional Style: American

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