Get ready to transform your ordinary lunch into an extraordinary culinary adventure with this mouthwatering Ribeye Steak Sandwich with Chimichurri! Imagine tender, juicy ribeye slices nestled between soft hoagie rolls, dripping with zesty chimichurri sauce and caramelized onions that will make your taste buds dance. This isn't just a sandwich – it's a flavor explosion that will transport you straight to the vibrant streets of Argentina with every single bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 2 hoagie rolls
- 1/4 cup chimichurri sauce
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 onion, sliced
Instructions
- Begin by preparing your ingredients. Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 10 minutes. This will help them cook more evenly.
- While the steaks are resting, slice the onion into thin strips. Set aside.
- Preheat a skillet or grill over medium-high heat. Add 1 tablespoon of olive oil and let it heat up until shimmering.
- Season both sides of the ribeye steaks generously with salt and pepper. This will enhance the flavor of the meat.
- Once the skillet is hot, carefully place the ribeye steaks in the pan. Cook for about 4-5 minutes on the first side without moving them to develop a nice crust.
- Flip the steaks and cook for another 4-5 minutes for medium-rare, or adjust the time according to your desired doneness. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium.
- During the last couple of minutes of cooking, add the sliced onions to the skillet. Sauté them in the steak juices until they are soft and caramelized, about 2-3 minutes.
- Once the steaks are done, remove them from the skillet and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat.
- While the steaks are resting, slice the hoagie rolls in half lengthwise. You can toast them lightly on the grill or in the oven if desired.
- After resting, slice the ribeye steaks against the grain into thin strips. This will ensure tenderness in every bite.
- Assemble the sandwiches by placing a generous amount of the sliced ribeye on the bottom half of each hoagie roll. Top with the sautéed onions and a drizzle of chimichurri sauce.
- Close the sandwiches with the top half of the rolls. Serve immediately, optionally with extra chimichurri on the side for dipping.
Tips
- • Always let your steaks rest at room temperature before cooking to ensure even heat distribution. • Use a meat thermometer for precise doneness – 130°F is the sweet spot for medium-rare. • Slice the steak against the grain to maximize tenderness. • Don't skip the resting period after cooking – this allows juices to redistribute, keeping the meat incredibly moist. • For extra flavor, consider toasting your hoagie rolls lightly before assembling the sandwich. • The chimichurri sauce is key – be generous with it for an authentic Argentinian touch. • If you prefer your steak more well-done, adjust cooking time, but be careful not to overcook and dry out the meat.
Nutrition Facts
Calories: 975kcal
Carbohydrates: 43g
Protein: 57g
Fat: 64g
Saturated Fat: g
Cholesterol: 120mg
