Recipe courtesy of Southern Living (Southern Accents / Coastal Livin
and
Julie DeMatteo
Chimichurri Cheesesteaks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 786
- Total Fat
- 52
- Saturated Fat
- 19
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 45
- Cholesterol
- 135
- Sodium
- 1081
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
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.