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 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 (34 to 1-inch thick); 4 (7 to 8-inch) hoagie rolls, split; 1/4 pound thinly sliced provolone cheese; Heavy-duty aluminum 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 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 (34 to 1-inch thick)
4 (7 to 8-inch) hoagie rolls, split
1/4 pound thinly sliced provolone cheese
Heavy-duty aluminum foil

1
Preheat outdoor grill to medium-high heat.
2
Pulse parsley and garlic in a blender or food processor just until finely chopped.
3
(Do not puree.)
4
Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside.
5
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.
6
Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
7
Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
8
Grill cut sides of rolls during the last few minutes of cooking steaks.
9
Remove steaks and rolls.
10
Cut steaks into thin slices against the grain.
11
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.
12
Wrap each sandwich in foil.
13
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 General 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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