Description
This grilled steak sandwich with chimichurri is cheesy, crispy, juicy comfort food perfection. Piled with fried onions, melty provolone, creamy aioli, and a big spoonful of herby chimichurri—it’s the kind of sandwich that steals the show (and your appetite).
Ingredients
Scale
- 2–3 filet mignon (or your favorite steak cut)
- Steak rub or seasoning
- Canola oil (for grilling and frying)
- 1 white onion, thinly sliced
- 1 whole ciabatta bread
- 3–4 slices provolone cheese
- 3 tbsp horseradish aioli (or garlic aioli)
- ½ cup parsley, chopped
- 3 garlic cloves, minced
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Thinly slice onions and pat dry. Fry in hot oil (350°F) until golden and crispy. Drain on paper towels, then season with salt, pepper, and garlic powder.
- Mix all chimichurri ingredients in a bowl and set aside.
- Rub steaks with oil and seasoning. Grill over medium-high for 3–4 minutes per side, or until internal temp reaches 120°F for medium-rare. Rest for 10 minutes, then slice thin.
- Toast ciabatta cut-side down on the grill until golden.
- Slather bottom half with aioli. Layer steak, fried onions, provolone, and chimichurri. Add top bread, slice, and serve warm.
Notes
Prep chimichurri and aioli ahead for faster assembly. Try with Swiss, mozzarella, or cheddar cheese. Make mini versions for game day or party platters.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 4g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 13g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg