Chimichurri Cheesesteaks

1. 1

   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.

2. 2

   Cook onion and 1/2 teaspoon salt in hot vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.

3. 3

   Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

4. 4

   Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 7 to 10 minutes on each side or to desired degree of doneness.

5. 5

   Cut rolls in half lengthwise, and grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.

6. 6

   Cut steaks into thin slices. 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.

* Per serving · 4 servings · Values may vary.