This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it.
Putting steak slices on a sandwich with toasted bread, melted provolone cheese, and topped caramelized onion and chimichurri sauce was perfection! Let me walk you through the process.
Ingredients for the Best Steak Sandwich
- Strip steak
- Sourdough bread
- Provolone cheese
- Caramelized onions – full recipe here
- Chimichurri sauce – full recipe here
- Salt
- Pepper
- Garlic powder
- Mayonnaise – for spreading on the bread before grilling
Which Steak to Use for Steak Sandwiches
For this steak sandwich recipe, I’m using a New York strip steak. Strip steak comes from the short loin of the cow and is a leaner cut and provides a bold, beefy flavor. One steak will be sufficient for the sandwich.
Ribeye steaks are great for steak sandwiches as well. Ribeye will be more tender and provides a rich flavor due to the fat content of the cut. Ultimately, it comes down to a matter of preference. With that said, feel free to substitute ribeye for strip steak in this recipe.
Steak Sandwich Video!
Seasoning the Steak
Beef only needs simple flavors to elevate it’s taste. Using a blend of kosher salt, pepper, and garlic powder will do the trick. Sprinkle the steak with a mix of one tablespoon of kosher salt, two teaspoons of pepper, and a teaspoon of garlic powder. Apply evenly on all sides of the steak.
What is the Best Way to Cook Steak?
My absolute favorite way to cook steaks is to reverse sear. I have an entire post dedicated to this subject. Essentially, reverse searing is the method of slow cooking the meat first, then searing to finish it off. When slow cooking, infusing smoke from oak wood elevates the steak flavor. Smoke the steak at 225 degrees using indirect heat.
Once the steak reaches an internal temperature between 120 to 125 degrees, remove from the grill and sear on a preheated hot surface. This can be done on a separate grill or griddle at at temperature of at least 500 degrees. Searing can be done directly on grill grates or on a hot, even surface of a griddle or skillet. I prefer skillet or griddle with a little avocado oil to get an even crust on the steak. Sear for a minute on each side.
Why You Should Rest Steak Before Slicing
With the steak fully cooked, it is important to let it rest for 10 minutes before slicing. The reason is because as meat gets cooked, juices are loose and flowing inside. Letting the meat rest will allow those flavorful juices to settle in and distribute evenly. Otherwise, slicing into the steak immediately will make the juices come flowing out and the flavor goes with it.
Make sure to slice against the grain for a better bite. You do this by seeing the direction of the tiny lines in the meat and slicing across them.
Making the Chimichurri
The other headliner of the steak and chimichurri sandwich is the chimichurri itself. This sauce is perfect for steaks and provides a bold, savory, and herbaceous flavor. It’s also quick and easy to make. To do this, simply prep the ingredients listed in this recipe (such as parsley, garlic, and shallots) and mix them altogether. You can make chimichurri sauce either ahead of time or while the steak is smoking on the grill.
Making the Caramelized Onions
This is also another easy recipe that requires only three ingredients: white onion, butter, and salt. For this steak sandwich, one whole onion will do. It may sound like a lot, but the onion begins to shrink significantly during the caramelization process.
Slice onion in half and then cut into pencil thin, long pieces. Place into skillet over medium-high heat with two tablespoons of melted butter and a 1/2 teaspoon of salt. Cook like this for five to ten minutes until the onions start to become translucent and brown. Once this happens, reduce to medium-low heat, stirring occasionally until onions are nice and brown from caramelization. This process will take 45-50 minutes.
These caramelized onions can be made ahead of time and placed in the refrigerator up to a couple of days beforehand. Simply reheat in the microwave for 30 seconds. Find the full recipe here.
Toasting the Sourdough Bread
With the grill still hot, take a couple of long slices of sourdough bread and spread mayonnaise on both sides. Place directly on grill or in skillet and let cook for 30 seconds on each side or until the side is toasted to your liking. Flip over and repeat.
How to Make the Steak and Chimichurri Sandwich
With all of the ingredients prepped, now the time has come to assemble the steak and chimichurri sandwich! Start by taking one slice of the toasted sourdough bread and placing two slices of provolone cheese on there. Make the cheese melty by using a food torch or putting the bread with provolone cheese in the broiler.
Next, layer on the caramelized onions. Then place on your slices of steak. I make two rows of steak slices because I like to party. Top with chimichurri sauce and the other piece of toasted sourdough. Cutting the long sandwich in half is optional. Take a bite and let the savory, satisfying flavors hit your taste buds and blow your mind!
Steak and Chimichurri Sandwich Recipe
Steak and Chimichurri Sandwich
A perfectly smoked and seared steak sliced up and placed on toasted sourdough bread with caramelized onion, provolone cheese, and an herbaceous chimichurri sauce.
Ingredients
Steak Sandwich
- 1 New York strip steak
- 1 Tbsp kosher salt
- 2 tsp pepper
- 1 tsp garlic powder
- 2 large slices of sourdough bread
- 2 slices Provolone cheese
- 1 caramelized onion
- 1/4 Cup chimichurri
Caramelized Onion
- 1 white onion
- 2 Tbsp butter
- 1 tsp salt
Chimichurri Sauce
- 1/2 Cup chopped parsley
- 2 cloves garlic, minced
- 1/2 shallot, minced
- 1/2 Cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp red chili flakes
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat grill to 225 degrees over indirect heat with oak wood. Season steak on all sides with kosher salt, pepper, and garlic powder.
- Place steak on grill and cook until internal temperature reaches 120-125 degrees. Remove and sear on a hot surface of at least 500 degrees with a little avocado oil for one minute on each side. Remove, rest for 10 minutes, and slice.
- Make caramelized onion by slicing white onion in half and cutting into long pieces. Place in skillet with butter and salt at medium-high heat for five minutes. Reduce heat to medium-low and cook for 45 more minutes. Stir occasionally.
- Make chimichurri by combining chopped parsley, garlic, shallot, dried oregano, red chili flakes, salt, pepper, olive oil, and red wine vinegar in a small mixing bowl. Stir until mixed well together.
- Toast two slices of sourdough bread, spreading mayo on each as they toast on the grill or skillet.
- Lay two slices of provolone cheese on one of the toasted slices of sourdough bread. Layer caramelized onion, slices of steak, and chimichurri. Top with other slice of toasted sourdough bread. Serve.
Notes
- Can use ribeye steak instead of New York strip steak.
- Strip steak is also known as New York steak, New York strip steak, or Kansas City strip steak.
- Would be best to make caramelized onion ahead of time or cook while steak is smoking on grill.
- Melt slices of provolone cheese with a food torch.
Nutrition Information:
Yield: 1 Serving Size: 1 big ol' sandwichAmount Per Serving: Calories: 770Total Fat: 41gSaturated Fat: 7gCholesterol: 80mgSodium: 430mgCarbohydrates: 57gFiber: 7gSugar: 3gProtein: 41g
NOTE: Nutrition information isn't always accurate.
