Chimichurri Cheesesteaks Recipe

Name: Chimichurri Cheesesteaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 MORTON Salt, divided; 1 1/4 teaspoons pepper, divided; 4 cups thinly sliced sweet onion (about 2); 2 tablespoons CRISCO Vegetable Oil; 1 1/2 pounds U.S. BEEF Boneless Chuck-Eye Steaks (3/4- to 1-inch thick); 6 SARA LEE Center-Split Deli Rolls; 1/4 pound thinly sliced provolone cheese; REYNOLDS WRAP Heavy Duty Foil

Servings: persons

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 MORTON Salt, divided
1 1/4 teaspoons pepper, divided
4 cups thinly sliced sweet onion (about 2)
2 tablespoons CRISCO Vegetable Oil
1 1/2 pounds U.S. BEEF Boneless Chuck-Eye Steaks (3/4- to 1-inch thick)
6 SARA LEE Center-Split Deli Rolls
1/4 pound thinly sliced provolone cheese
REYNOLDS WRAP Heavy Duty Foil

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
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
Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
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
Cut rolls in half lengthwise, and grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
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.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chimichurri Cheesesteaks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichurri Cheesesteaks

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