Chimichurri Ribeye Sandwich
This chimichurri ribeye sandwich is the ultimate steak sandwich. Perfectly seared ribeye gets sliced thin and piled onto toasted ciabatta with roasted garlic, creamy garlic and herb cheese, jammy caramelized onions and plenty of bright, herby chimichurri. This chimichurri steak sandwich is a weekend project that is completely worth it.
It is one of my all-time favorite Sandwich Sunday episodes. If you love a big, hearty sandwich, try my The Grinder Sandwich next.
Why You’ll Love This Chimichurri Steak Sandwich
- Juicy ribeye sliced thin against the grain.
- Fresh chimichurri that cuts through the richness.
- Roasted garlic and caramelized onions for deep flavor.
- Restaurant-worthy at home.
Ingredients for a Chimichurri Ribeye Sandwich
The Chimichurri
Finely chopped parsley and cilantro, optional jalapeño, garlic, red wine vinegar, olive oil, dried oregano, kosher salt and black pepper.
The Steak
A ribeye steak, salt, pepper and a neutral oil for searing.
The Sandwich
A ciabatta loaf, Garlic & Herb Alouette cheese, a head of roasted garlic and thinly sliced yellow onion, caramelized.
Swap note: Use gluten-free bread for gluten free. Sirloin, flank or strip steak work in place of ribeye.
How to Make a Chimichurri Steak Sandwich
Step 1: Roast the garlic
Preheat the oven to 400°F. Slice the top off the garlic, drizzle with olive oil, season, wrap in foil and roast 45 to 50 minutes until soft and golden.
Step 2: Caramelize the onions
Cook the sliced onion in olive oil with a pinch of salt over medium heat for 30 to 40 minutes, stirring and lowering the heat as needed, until deeply golden. Finish with a pat of butter.
Step 3: Make the chimichurri
Mix the parsley, cilantro, jalapeño, garlic, red wine vinegar, olive oil, oregano, salt and pepper and set aside.
Step 4: Sear the ribeye
Pat the steak dry and season generously. Sear in neutral oil over medium-high heat 3 to 4 minutes per side, or to your preferred doneness. Rest for 10 minutes.
Step 5: Toast the bread
Slice the ciabatta lengthwise and scoop out some of the inside. Spread roasted garlic on one side and Alouette cheese on the other, then toast until golden.
Step 6: Build the sandwich
Slice the steak thinly against the grain. Layer caramelized onions, ribeye and plenty of chimichurri, close, slice and serve.
Carly’s Expert Tips
- Rest the steak. Ten minutes keeps the juices in the meat, not on the cutting board.
- Slice against the grain for the most tender bites.
- Scoop the ciabatta to make room for all the fillings.
- Seed the jalapeño for a milder chimichurri.
Make It Your Own
- Flank steak: Use flank or skirt steak and slice extra thin.
- Provolone: Add melted provolone on the steak.
- Arugula: Add peppery arugula for freshness.
- Leftover steak: Use leftover steak for a quick version.
Make-Ahead and Meal Prep: Roast the garlic, caramelize the onions and make the chimichurri up to 3 days ahead. The sandwich then comes together in the time it takes to sear the steak.
What to Serve With a Steak Sandwich
Serve with fries, kettle chips, a simple green salad or Lemon Feta Pasta Salad.
Storing and Reheating
This sandwich is best fresh. Store leftover steak, onions and chimichurri separately in the fridge for up to 3 days.
Warm the steak briefly in a skillet before building a new sandwich.
What People Ask About Steak Sandwich
What is the best steak for a steak sandwich?
Ribeye is rich and tender, but strip, sirloin, flank and skirt steak also work.
How long does chimichurri last?
Up to 1 week in the fridge in a sealed jar.
How do I keep a steak sandwich from getting soggy?
Toast the bread and scoop out some of the inside to hold the fillings.
Can I make chimichurri ahead?
Yes. It tastes even better after a few hours.
Chimichurri Ribeye Sandwich
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- Slice the ciabatta loaf lengthwise and scoop out some of the interior to make room for the filling.
- Spread the roasted garlic on one side of the bread and Garlic & Herb Alouette cheese on the other. Toast until golden.
- Slice the ribeye thinly against the grain.
- Layer caramelized onions, sliced ribeye, and plenty of chimichurri onto the bread.
- Close the sandwich, slice, and serve.
Nutrition
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.
