Chimichurri Steak And Cheese Sandwich Recipes

CHIMICHURRI STEAK AND CHEESE SANDWICH

Chimichurri Steak and Cheese Sandwich image

Take mealtime to the next level with our Chimichurri Steak and Cheese Sandwich. Find out how to make this easy Chimichurri Steak and Cheese Sandwich today.

Provided by My Food and Family

Categories Home

Time 11m

Yield 6 servings, 1 piece each

Number Of Ingredients 6

Ingredients

1/4 cup KRAFT Real Mayo
1/2 cup fresh parsley sprigs, finely chopped
1 clove garlic, minced
1 loaf (1 lb.) French bread baguette, split lenghtwise
1 lb. beef sirloin steak
3/4 cup KRAFT Shredded Cheddar Cheese

Steps:

Mix mayo, parsley and garlic. Spread mixture evenly on inside of both bread halves.
Preheat grill to hot heat. Grill steak 3 min. on each side or until desired doneness. Remove from grill; cover loosely with foil to keep warm. Let stand 5 min. Cut steak into thin slices. Meanwhile, toast bread halves on grill, turning occasionally to avoid burning bread.
Place bread on platter; top bottom half with steak strips. Sprinkle with cheese. Top with remaining bread half. Cut into 6 pieces.

Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Grilled Steak Sandwiches with Chimichurri and Bell Peppers image

Categories Sandwich Beef Herb Pepper Backyard BBQ Meat Steak Bell Pepper Summer Tailgating Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, halved horizontally

Steps:

Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
Recipe Remix:
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

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