Gaucho Steak Sandwich with Chimichurri Sauce

I have been feeling like the Beef Category needs a little attention (yes, I realize there is only ONE lone beef recipe there) so here is another addition to the category. I think you’re going to like it. This one was inspired by a recipe contest put out by Mezzetta. The contest was to create a sandwich (either hot, cold or vegetarian) that had to contain at least two of their products. Easy enough!

Well I thought why not a big, fat, juicy steak sandwhich? It’s hearty, flavorful and very substantial! Nothing like a nice medium cooked ribeye! I thought long and hard about what to top this sandwich with. I didn’t want to bring the expected ingredients like onions, peppers or even mushrooms. Nothing wrong with those btw, I do love them but I wanted to do something unexpected, something that made you say, “Yeah, oh yeah!”

FINALLY as the deadline was approaching (I seem to do some of my best work with deadlines lurking LOL) Chimichurri came to me. It was the flavor combination I was looking for. I whipped up my own version of Chimichurri (can I say how much I love Chimichurri sauce? Hello, I’m going to be putting this on just about everything I can) It was heavenly.

Again, you might want to have those Cinnamon Altoids ready, just sayin…So the sandwich was coming together. Of course you need some cheese to go with I chose Provolone, perfect with Steak, and then I needed something else, some texture! Artichoke Hearts were the winner! I sauteed them in the same pan the steak was cooked in with just a tad of butter (& hello the steak fat, oh I mean goodness) and they were divine!


Gaucho Steak Sandwich with Chimichurri Sauce

What you’ll need:
1/2 bunch of fresh Parsley – stems removed
1/2 bunch of fresh Cilantro – stems removed
4-5 fresh basil leaves
2 teaspoons crushed garlic
1/2 onion – minced
5 tablespoons white wine distilled vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground cracked black pepper
1 cup extra virgin olive 0il
Ribeye Steaks – 2″ thick – room temperature, seasoned with s/p
1 tablespoon canola oil
1 jar artichoke hearts – drained
1 tablespoon unsalted butter
1 lemon – juiced
4 slices of Provolone Cheese
1 loaf Ciabatta Bread – sliced

What to do:
1. To make the chimichurri sauce: Into your food processor add: parsley, cilantro, basil and crushed garlic. Pulse to combine. Add: onion, vinegar, salt, pepper flakes, black pepper. Pulse. Gradually add olive oil while processor is on until mixture is combined. Set aside.

2. Preaheat oven to 500 degrees. While oven is pre-heating, season steaks with salt/pepper. Heat a cast iron skillet over high heat with canola oil. When pan is smoking hot add steaks and cook approximately 4 minutes on each side {for medium}. Transfer cast iron skillet into oven for approximately 6 minutes. Once cooked, transfer steaks to cutting board and allow to rest for 5 minutes. Then slice thinly.

3. Place artichoke hearts into the cast iron skillet with butter. Cook over medium heat until they are heated through. Approximately 2-3 minutes. Give them a squeeze of fresh lemon juice and season with black pepper to finish off.

4. To assemble sandwiches: Place 2-4 slices of steak onto one slice of bread. Top with Provolone cheese. Place sandwiches onto a cookie sheet and into the warm oven for approximately 2-3 minutes OR until cheese has melted. Once melted top with a few Artichoke Hearts and then add a spoonful of the Chimichurri sauce on top. Top with additional slice of Ciabatta bread.

Buon Appetito!


  1. 1

    Beautiful sandwiches! I could eat one of those for lunch today… Love the flavors in the chimichurri sauce!

    • 1.1

      Thanks so much Jen! We’ve made them twice in the past week! Big hit with everyone!

  2. 2

    Nothing is better than ribeye and ciabatta bread. We use ciabatta regularly and have ribeyes about once every week and a half. This recipe looks delicious. Thanks for directing me to your blog. I’m going to enjoy this!

    • 2.1

      Thanks so much! I totally agree! The Ciabatta bread just steps it up a bit, no? Has a nice crunch to the crust when toasted too! Let me know how it turns out for you!

  3. 3

    chimichurri is another one of those awesome sauces that I keep forgetting about. Sadly I have all the ingredients growing in the backyard too.

    Drooling over here! Nicely done!

    • 3.1

      Thanks Jeff! Ah, sweet Chimi! It’s sooooo good! The only herb I didn’t have in my garden was Cilantro (& not sure why bc I’m a fan) but I WILL be planting it next season.

  4. 4

    So yummy looking! The combo is perfect and so are the photos.

    • 4.1

      Thanks so much Amy! I loved the flavor combination on this one as well!

  5. 5

    Lovely Blog! I love chimichurri sauce. lovely photo makes me want to dive right in 😉

    • 5.1

      Thanks so much Bethany! Makes me want t ot go to the market & pick up some more ribeyes every time I see it!

  6. 6

    looks gorgeous. Makes me feel like making one too.

    • 6.1

      Thanks Mary! I think I’m going to have to buy a few extra rib-eyes next time I’m at the market! I’ve been craving them too!

  7. 7

    Mmmmm I love big crusty sandwiches like this! Looks fantastic!

    • 7.1

      Thanks so much Rose! Love the oh so toasty bread so you get that perfect crunch & texture before you dive into the beautiful steak, chimichurri, artichokes…okay I should probably go have lunch now. Obviously I’m hungry LOL!

  8. 8
    Mylynka /

    So glad this is here! I made flank steak w/chimichurri last night for dinner and THIS is an excellent idea for leftovers!! All I need is some ciabatta & artichokes! 🙂

  9. 9
    Janet /

    Thanks for the idea a perfect easy & satisfying fathers day meal! I’m sure he will love it,what man doesn’t love beef lol


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