Chimichurri Cheesesteaks

Recipe courtesy Southern Living Magazine, Easy Entrees Category Winner, Sara Lee Brand Winner: Julie DeMatteo, Clementon, New Jersey

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
4 servings
Level:
Easy
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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.

* Guest Recipe

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

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Newest Ratings and Reviews

Read all 4 reviews

  • on September 25, 2009

    Flag

    This was quite good. You can make it even more special by adding different herbs to the parsley, like basil or cilantro. And to Sherry from Washington.......Italian parsley is flat leaf parsley.

    people found this review Helpful.
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  • on January 04, 2008

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    this was the boom!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!sandy said it at chrisbrownsluver4shore@gmail.com
    email me please

    people found this review Helpful.
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  • on August 21, 2005

    Flag

    This was SO good! I used a little extra olive oil in place of the lemon juice since my husband doesn't like anything with even a hint of lemon. It was so tasty! This is definitely a keeper recipe!!!

    people found this review Helpful.
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