20 Minute Chimichurri Steak Sandwich
Grab whatever steak you like (I am using moose steak) and your favorite cast iron, because we are making the most delicious Chimichurri Steak Sandwich!
If you have never had Chimichurri before, it is a fresh and vibrant sauce made with fresh herbs, lemon and garlic. It is most often found paired with steak which is why I knew there was no going wrong with this Chimichurri Steak sandwich.
I love a good steak sandwich because they are quick and tasty! You can have this bad boy ready and on the table only 20 minutes. This Chimichurri Sandwich is great with beef, venison, moose or any kind of steaks you have on hand. I used some moose steaks we had from this past hunting season and these were absolute heaven!
Chimichurri Steak Sandwich Ingredients
Sourdough Bread- I use my homemade sourdough but a good store bought works too.
Provolone Cheese- This mild and creamy cheese pairs perfectly with the bold flavors in this sandwich.
Bacon- Any kind of bacon works! I used our homemade maple chili bacon for some extra kick.
Steak- Choose your favorite cut. Tenderloin, backstrap, striploin. ribeye etc.
Chimichurri- This is the star of the show! Find my favorite recipe here https://cmbarndominium.com/easy-and-delicious-chimichurri-sauce/
The steps
- Start by seasoning the steaks with salt and pepper and heating a skillet so it is nice and HOT.
- Add a couple tbsp of butter or ghee to the pan and sear the steaks for 3-4 minutes each side or until desired doneness. I pull mine off once they reach 125F internal.
- Allow the steaks to rest for 5-7 minutes before slicing thin
- While the steak is resting, lightly broil the sourdough with the provolone cheese so it gets nice and melty. Add any mayo or butter that you like then top with the sliced steak, a couple strips of bacon and a generous spoonful of Chimichurri .
- Slice each sandwich in half and enjoy!
A good Steak Sandwich is sure to make anyone happy! Give this one a try and be sure to stick around for more delicious steak recipes to use all that meat in your freezer.
Chimichurri Steak Sandwich
Soft and chewy sourdough bread, topped with creamy provolone cheese, crispy bacon, seared steak and Chimichurri
Ingredients
- 8 Slices Sourdough Bread
- 8 Slices Provolone Cheese
- 8-10 Strips of Crispy Bacon
- 4 Steaks of your choosing (beef, moose, venison etc)
- 1 cup Chimichurri Sauce
- Butter & Mayo Optional
Instructions
- Start by seasoning the steaks with salt and pepper and heating a skillet so it is nice and HOT.
- Add a couple tbsp of butter or ghee to the pan and sear the steaks for 3-4 minutes each side or until desired doneness. I pull mine off once they reach 125F internal.
- Allow the steaks to rest for 5-7 minutes before slicing thin.
- While the steak is resting, lightly broil the sourdough with the provolone cheese so it gets nice and melty.
- Add any mayo or butter that you like then top with the sliced steak, a couple strips of bacon and a generous spoonful of Chimichurri Sauce.
- Slice each sandwich in half and enjoy!
Notes
*If you don't have provolone you can use any mild white cheese like mozzarella.
*If you are using wild game meat, I always recommend cooking it rare-medium rare for the most tender bite.
