Behold: The Husband Sandwich to end all Husband Sandwiches. It’s got chimichurri. It’s got steak. It’s got sandwich. It’s the Chimichurri Steak Sandwich (and it’s going on our regular meal rotation)!
One of the most requested dinners in our house is the Espresso Rubbed Steak with Argentinian Chimichurri Sauce. I do love that recipe, but sometimes I need to shake things up a bit, which is how this sandwich came into being.
You’ll want to pick up some cube steak for this recipe so you can achieve that melt-in-your-mouth tenderness you’re going for. Cube steak is just round steak that has been extra-tenderized, so if you can’t find cube steak you can just ask the butcher at the meat counter to tenderize round steak for you.
Chimichurri sauce comes together in a snap in a food processor. I use a miniature-size food processor that lives on my counter for the sake of convenience. If you don’t have a food processor, you can also use a blender (here’s a link to the one I have and love!).
If you’ve never had chimichurri sauce before, you’re in for a real treat! Chimichurri sauce is a traditional Argentinian condiment made up of a mixture of fresh herbs, spices, and vinegar. Not all recipes call for cilantro, but you know I couldn’t resist adding some in to my version!
You’ll want to brown the onions and meat in a very hot skillet to get maximum flavor and deliciousness. I used my favorite cast-iron skillet, but sometimes I use this non-stick pan if I’m too lazy to lug my cast-iron out of the bottom drawer.
The combined flavors of the savory meat, acidic onions, fresh chimichurri, and melty cheese is just unreal. It’s everything you’d ever want in a hot, delicious sandwich.
Ready to dig in?
Here’s Your Recipe!
10 minPrep Time
10 minCook Time
20 minTotal Time
- 4 Hoagie Buns
- 4 Tbsp. butter, plus more for the hoagie buns
- 1 Large onion, sliced
- 2 pounds cube steak, sliced against the grain into strips
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. cayenne
- 1/8 tsp. garlic powder
- 6 good shakes of Worcestershire sauce (or more, to taste)
- 4 slices gouda or havarti cheese
- 1/2 c. fresh parsley leaves
- 1/2 c. fresh cilantro leaves
- 3 to 4 garlic cloves, peeled
- 2 tsp. dried oregano
- 2 Tbsp red wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
- Spread some butter on the halved French rolls and place until the broiler on low for minutes to toast.
- Make the chimichurri by combining the parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes in the bowl of a food processor or blender. Measure out the olive oil in a liquids measuring cup. Turn the processor blender on, then slowly drizzle in the olive oil until the contents reach a sauce-like mixture. Set aside to let the flavors mingle.
- Heat 2 tablespoons butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.
- Season the cube steak with salt, pepper, cayenne, and garlic powder.
- Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook about one minute on each side, until nice and brown.
- Add the Worcestershire sauce and return the cooked onions to the pan and toss together with the steak.
- To assemble, lay bottom half of French roll on plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.