Chimichurri Ribeye Sandwich

Juicy ribeye steak paired with sweet caramelized onions, creamy garlic herb cheese, roasted garlic, and a vibrant homemade chimichurri, all layered onto…

Chimichurri Ribeye Sandwich FAQs

Can I use a different cut of steak?

Yes, you can substitute ribeye with another tender cut like strip steak or filet mignon.

How do I roast garlic?

Slice the top off a head of garlic, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast at 400°F for 45–50 minutes until soft and golden.

Can I make the chimichurri ahead of time?

Yes, chimichurri can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving.

What can I use instead of Garlic & Herb Alouette cheese?

You can use cream cheese mixed with minced garlic and chopped fresh herbs as a substitute.

How do I know when the ribeye is cooked to my liking?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Chimichurri Ribeye Sandwich

Juicy ribeye steak paired with sweet caramelized onions, creamy garlic herb cheese, roasted garlic, and a vibrant homemade chimichurri, all layered onto…

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2 servings

Course: Lunch

Ingredients Method Notes

Ingredients

  

• 1 cup parsley finely chopped
• 1/4 cup cilantro finely chopped
• 1 jalapeño finely diced (optional)
• 3 clove garlic minced
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 ribeye steak
• salt
• pepper
• 1 tbsp neutral oil
• 1 ciabatta loaf
• Garlic & Herb Alouette cheese
• 1 head garlic roasted
• 1 yellow onion thinly sliced

Method

 

Prepare the Garlic

1. Preheat oven to 400°F. Slice the top off the head of garlic, drizzle with olive oil, and season with salt and pepper. Wrap in foil and roast for 45–50 minutes until soft and golden.

Caramelize the Onions

1. Heat a skillet over medium heat with a drizzle of olive oil and a pinch of salt. Add the thinly sliced onion and cook, stirring occasionally, for 30–40 minutes, lowering the heat as needed, until deeply golden and caramelized. Add a pat of butter at the end.

Make the Chimichurri

1. Combine parsley, cilantro, jalapeño, minced garlic, red wine vinegar, olive oil, dried oregano, kosher salt, and black pepper in a bowl. Mix well and set aside.

Cook the Ribeye

1. Pat the ribeye dry and season generously with salt and pepper. Heat neutral oil in a skillet over medium-high heat. Sear the ribeye for 3–4 minutes per side or until your desired doneness. Transfer to a cutting board and let rest for 10 minutes.

Assemble the Sandwich

1. Slice the ciabatta loaf lengthwise and scoop out some of the interior to make room for the filling.
2. Spread the roasted garlic on one side of the bread and Garlic & Herb Alouette cheese on the other. Toast until golden.
3. Slice the ribeye thinly against the grain.
4. Layer caramelized onions, sliced ribeye, and plenty of chimichurri onto the bread.
5. Close the sandwich, slice, and serve.

Notes

• Remove the seeds from the jalapeño if you prefer less heat in the chimichurri.
• Use a neutral oil like vegetable or canola oil for searing the ribeye to avoid overpowering flavors.
• Scoop out some of the bread interior to make room for the filling and prevent the sandwich from being too bulky.
• Let the ribeye rest after cooking to retain its juices and ensure tenderness.