Bite into the ultimate sandwich experience – our Chimichurri Steak Sandwich! A symphony of seasoned steak, gooey cheese, and vibrant Chimichurri sauce, wrapped in a warm hoagie roll.
Behold: The Husband Sandwich to end all Husband Sandwiches. It has chimichurri. It has steak. It has a sandwich. It’s the Chimichurri Steak Sandwich (and it’s going into our regular meal rotation)!
One of the most requested dinners in our house is the Espresso Rubbed Steak with Chimichurri Sauce. I do love that recipe, but sometimes I need to shake things up a bit, which is how this sandwich came to be. You’ll want to pick up some cube steak for this steak sandwich with chimichurri recipe so you can achieve that melt-in-your-mouth tenderness you’re aiming for.
Table of Contents
What is a Chimichurri sauce?
Chimichurri sauce is a vibrant, green sauce that’s a staple in Argentine cuisine. Typically, you make it from a mixture of fresh herbs such as parsley and cilantro, garlic, olive oil, vinegar, and often include red pepper flakes for a touch of heat. The sauce has a bright, tangy, and slightly spicy flavor profile. Chimichurri is commonly used as a marinade or condiment for grilled meats, especially steak.
Reasons to Love This Chimichurri Sandwich
- The blend of tangy chimichurri and savory steak creates an irresistible, simple, and easy meal.
- This Chimichurri Steak Sandwich offers a satisfying mix of tender meat and crusty bread.
- Chimichurri sauce pairs well with different types of steak and bread.
Recipe Ingredients
- Chimichurri Sauce: Made with fresh parsley and cilantro, garlic, and red wine vinegar, it adds a vibrant, herby, and slightly tangy kick.
- Gouda or Havarti Cheese: These cheeses melt beautifully, adding a creamy, smooth texture and a mild yet distinct taste.
- Worcestershire Sauce: This sauce brings a complex, savory flavor with a hint of tanginess to the steak.
See the recipe card for full information on ingredients and quantities.
Variations
- Cube Steak Variations: If cube steak isn’t available, both skirt steak and flank steak are excellent alternatives for your Chimichurri Steak Sandwich. Skirt steak has a bold flavor and should be thinly sliced against the grain for tenderness. Flank steak, similarly flavorful and lean, also benefits from being sliced against the grain.
- Garnish Options: For an extra touch of flavor and presentation, consider these garnish options for your Chimichurri Steak Sandwich. Fresh arugula or spinach can add a peppery or earthy note, respectively, and a bit of crunch. Sliced avocado or a dollop of sour cream can introduce a creamy texture and balance the chimichurri’s tanginess.
How to Make Chimichurri Steak Sandwich
Step #1: Spread some butter on the halved French rolls and place them under the broiler on low for a few minutes to toast.
Step #2: Make the chimichurri by combining the parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes in the bowl of a food processor or blender. Measure out the olive oil in a liquid measuring cup. Turn the processor or blender on, then slowly drizzle in the olive oil until the contents reach a sauce-like mixture. Set aside to let the flavors mingle.
Step #3: Heat 2 tablespoons of butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.
Step #4: Season the cube steak with salt, pepper, cayenne, and garlic powder.
Step #5: Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook for about one minute on each side, until nice and brown.
Step #6: Add the Worcestershire sauce and return the cooked onions to the non-stick pan, tossing them together with the steak.
Step #7: To assemble, lay the bottom half of a French roll on a plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.
Expert Tip
For maximum flavor and deliciousness in your Chimichurri Steak Sandwich, ensure to brown the onions and meat in a very hot skillet. This technique helps to sear the meat effectively and caramelize the onions, bringing out their natural sweetness.
Frequently Asked Questions
To ensure the cube steak is cooked to perfection for the Chimichurri Steak Sandwich, aim for an internal temperature of around 145°F (63°C) for medium-rare. If you prefer it more cooked, aim for 160°F (71°C) for medium. Use a meat thermometer to accurately check the temperature by inserting it into the thickest part of the steak.
Yes, you can make the chimichurri sauce a day or two in advance and store it in the refrigerator in an airtight container.
Storage Info
Store the components of the Chimichurri Steak Sandwich separately for best results. You can refrigerate the chimichurri sauce in an airtight container for up to a week. Cooked steak and onions will last 3-4 days in the fridge. It’s not recommended to freeze the assembled sandwich, but you can freeze the cooked steak for up to 3 months.
For reheating, gently warm the steak and onions in a skillet or microwave. Assemble the sandwich with fresh bread and sauce for best taste and texture.
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Chimichurri Steak Sandwich Recipe
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Ingredients
For the Sandwich
- 4 Hoagie Buns
- 4 Tbsp. butter - plus more for the hoagie buns
- 1 Large onion - sliced
- 2 pounds cube steak - sliced against the grain into strips
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. cayenne
- 1/8 tsp. garlic powder
- 1 tsp. Worcestershire sauce - or more, to taste
- 4 slices gouda or havarti cheese
For the Chimichurri
- 1/2 c. fresh parsley leaves
- 1/2 c. fresh cilantro leaves
- 3 to 4 garlic cloves - peeled
- 2 tsp. dried oregano
- 2 Tbsp red wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Spread some butter on the halved French rolls and place them under the broiler on low for a few minutes to toast.
- Make the chimichurri by combining the parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes in the bowl of a food processor or blender. Measure out the olive oil in a liquid measuring cup. Turn the processor or blender on, then slowly drizzle in the olive oil until the contents reach a sauce-like mixture. Set aside to let the flavors mingle.
- Heat 2 tablespoons of butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.
- Season the cube steak with salt, pepper, cayenne, and garlic powder.
- Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook for about one minute on each side, until nice and brown.
- Add the Worcestershire sauce and return the cooked onions to the non-stick pan, tossing them together with the steak.
- To assemble, lay the bottom half of a French roll on a plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.
NOTES
Nutrition
Used a baguette instead of rolls because that’s what I had. Steak was solid and the sauce gave it a good kick.
I want to try this recipe but can I grill the cube steak instead of cooking in a pan?
I don’t see why not! Let me know how it turns out 🙂
I made these sandwiches with the Rustic Thai Beef Soup. And I just have to say, you are SO right! Husband sandwich WIN! He was blown away and I was in heaven!
The red meats I normally prepare are just ground beef recipes, grilled steak and chuck roast in the slow cooker. I found cube steak and was worried it would be tough or really I had no idea! It was SO tender, nothing tough in the sandwich, it was just PERFECT!
And the flavors were tons of fun! And finally, this was so simple to make! Highly recommend!
Yay, I’m so glad you and your husband liked it! I was shocked to find out how delicious cube steak was, too – it doesn’t look like it would be so tender, right? Thanks so much for posting this comment, I always love hearing your feedback! 🙂
I love chimmichurri! These sandwiches sound awesome!