The New and Improved Chimichurri Cheesesteak
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.
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.
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 the steak 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.
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.
