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The New and Improved Chimichurri Cheesesteak


the chimichurri cheesesteak made with smoked and seared beef tenderloin, grilled thick-cut provolone cheese, grilled onions and chimichurri

This is the best steak sandwich you will ever have. I know that’s a big claim, but it really is probably one of, if not the best sandwich I’ve ever made, and I’ve made a lot of sandwiches. It starts with a good cut of meat, beef tenderloin, and then the tried and tested reverse smoke/sear method to get it to a perfectly cooked medium/medium-rare, sliced thin and piled high on a soft hoagie bun with grilled onions, fresh chimichurri and grilled thick-cut provolone cheese. I’ve made this sandwich before on the bbq, using indirect heat and the reverse sear method, but this time around it was extra tasty because I used the Alchemy to reverse smoke and sear my beef tenderloin. So now my steak had a nice smoky taste and then was hit on the grill to get a beautiful sear and crust to lock in all the juiciness. I didn’t think it was possible to make an even better version of this sandwich, but I may have accomplished it with the Alchemy. I recommend to not skip grilling your provolone cheese, it gets so crispy on the bottom and melty and delicious and adds a great crunch and taste to the sandwich. Also, fun fact, if you have leftover chimichurri, it stores well in an airtight container for a few days and you can use it again on most things to add a little extra flavour. If you want to find out how to make this new and improved Chimichurri Cheesesteak keep reading, or jump to the full recipe.


beef tenderloin being seasoned with Alchemy everything rub

Set smoker to 250F. Season the beef tenderloin with the Alchemy Anything Rub and place in the smoker for about 20-25 minutes, or until the internal temp reaches 115F.


chopped garlic and shallot in apple cider vinegar

To make the chimichurri, finely chop the shallot and garlic. Place in a bowl and add the apple cider vinegar. Set aside.


the chimichurri being seasoned with salt

Finely chop the cilantro and Italian parsley and add it to the shallot and garlic. Add in a ¼ cup of olive oil, the juice from 2 limes, salt and stir. Set aside.


onions fire grilling on the plancha

Thinly slice your half an onion into rings. Add to the plancha with 1 tbsp canola oil and let cook until softened and caramelized, flipping midway. Remove from the plancha and set aside.



the smoked beef tenderloin being seared on the grill

Remove the beef tenderloin from the smoker once it has reached an internal temp of 115F, and place on the grill to sear, about 1-2 minutes each side.



the beef tenderloin being sliced

Remove the steak from the grill and let rest, about 5-10 minutes, then thinly slice.


thick-cut provolone cheese grilling on the plancha

While the meat rests, place the thick-cut slices of provolone on the plancha and let melt and turn golden brown, flip, and allow the other side to cook.


sliced smoked beef tenderloin separated into two piles

Slice your hoagie buns lengthwise but keep them attached on one end, place open-face down on the grill to toast. Separate the sliced steak into two even piles, about the length of your hoagie bun.


crispy grilled provolone being added on top of the sliced steak

Add two slices of grilled provolone to each pile.


the steak and provolone being added to a toasted hoagie bun with chimichurri

Remove your buns from the grill and spread on the chimichurri. Add your steak and cheese to the buns and top with the grilled onions.


the chimichurri cheesesteak cut into quarters and on a platter

Close the top of the buns and slice the sandwiches in half or into quarters for sharing. Or, you can have a full chimichurri cheesesteak to yourself... I don't judge.


And now for the full recipe...


Chimichurri Cheesesteak

Serves 2-4 people

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes


Ingredients:

2 lbs beef tenderloin

Alchemy Everything Rub (coming soon)

1 shallot

3-4 cloves garlic

1 tbsp + ¼ cup Olive oil

¼ cup apple cider vinegar

1 bunch Italian parsley

1 bunch Cilantro

2 limes

Salt

½ onion

1 tbsp canola oil

2 long hoagie buns

4 slices thick-cut provolone


How to Make the Chimichurri Cheesesteak


Set smoker to 250F.


Season the beef tenderloin with the Alchemy Everything Rub and place in the smoker for about 20-25 minutes, or until the internal temp reaches 115F.


To make the chimichurri, finely chop the shallot and garlic. Place in a bowl and add the apple cider vinegar. Set aside. Finely chop the cilantro and Italian parsley and add it to the shallot and garlic. Add in a ¼ cup of olive oil, the juice from 2 limes, salt and stir. Set aside.


Thinly slice your half an onion into rings. Add to the plancha with 1 tbsp canola oil and let cook until softened and caramelized, flipping midway. Remove from the plancha and set aside.


Remove the beef tenderloin from the smoker once it has reached an internal temp of 115F, and place on the grill to sear, about 1-2 minutes each side. Remove from the grill and let rest, about 5-10 minutes, then thinly slice.


While the meat rests, place the thick-cut slices of provolone on the plancha and let melt and turn golden brown, flip, and allow the other side to cook.


Slice your hoagie buns lengthwise but keep them attached on one end, place open-face down on the grill to toast.


Separate the sliced steak into two even piles, about the length of your hoagie bun. Add two slices of grilled provolone to each pile. Remove your buns from the grill and spread on the chimichurri. Add your steak and cheese to the buns and top with the grilled onions. Slice into quarters and pile onto a platter for sharing.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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