Chimichurri Cheesesteaks

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

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 (3⁄4 to 1-inch thick)
  • 4 (7 to 8-inch) hoagie rolls, split
  • 1/4 pound thinly sliced provolone cheese
  • Heavy-duty aluminum foil
Directions
  • Preheat outdoor grill to medium-high heat.

  • 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.

  • 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.

  • Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

  • Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.

  • Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.

  • Cut steaks into thin slices against the grain. 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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