If you want a quick, flavor-packed meal, this Chimichurri Steak Sandwich is about to be your new favorite. Ready in about 10 minutes with just five simple ingredients, it layers juicy shaved steak with bright chimichurri, melty provolone, and crusty sandwich rolls for a bold, satisfying bite.
Why you’ll love this Chimichurri Steak Sandwich
This sandwich hits all the right notes: it’s fast to assemble, uses just a handful of ingredients, and delivers bright herb flavor balanced with rich beef and melty cheese. It’s ideal for busy weeknights, easy to scale for guests, and adaptable with common substitutions if you don’t have the exact items on hand.
Key reasons to make it: simple, intense flavor from chimichurri; tender shaved steak cooked in beef broth for an extra savory bite; and provolone that melts perfectly under the broiler. All together, these elements make a restaurant-worthy sandwich in minutes.
- Bold flavor with minimal effort. Chimichurri adds a bright, herb-forward punch while the broth-cooked steak gives savory richness. A slice of provolone ties everything together with creamy, tangy melt.
- Fast and approachable. With about 10 minutes total cook time, this sandwich is a quick lunch or easy dinner that feels special without fuss.
Ingredients and substitutions
Below are the best ingredient choices for a flavorful chimichurri steak sandwich, along with easy swaps so you can make this recipe even if you can’t get the exact products mentioned. For the exact amounts and full recipe, see the recipe card further down.
- Sandwich rolls – Pre-sliced sandwich starters or any crusty sandwich rolls work well. If you prefer, use ciabatta, hoagie rolls, or French sandwich rolls from your bakery section.
- Chimichurri sauce – A jarred chimichurri is a time-saver and brings bright herb and vinegar notes. If you prefer fresh, make a quick chimichurri by combining parsley, oregano, red wine vinegar, red pepper flakes, garlic, olive oil, salt, and pepper.
- Shaved beef steak – Thinly sliced steak (such as shaved roast beef or thin ribeye) cooks quickly and is perfect for sandwiches. You can also use leftover cooked steak cut thinly.
- Beef broth – Use beef broth or stock to poach the steak briefly for extra savory depth. If you don’t have broth, a diluted beef bouillon will do in a pinch.
- Provolone cheese – Provolone melts beautifully and adds a slightly tangy, creamy layer. Mozzarella or fontina can be substituted if needed.
Optional add-ins: arugula or baby greens for peppery freshness and roasted red peppers for sweetness and color. Lightly brushing the rolls with oil, softened butter, or using a quick cooking spray helps create a golden, crisp exterior under the broiler.
Step-by-step instructions
The sandwich comes together in a few short steps. Follow these directions for best results, and see the recipe card below for exact times and quantities.
- Toast the rolls: Preheat your oven broiler to high and place an oven rack about one-third of the way down. Arrange rolls cut-side up on a baking sheet and, if desired, brush or spray lightly with oil or cooking spray. Broil for 1–2 minutes until golden and crisp. Remove and spread chimichurri over the cut sides; set the tops aside.
- Poach the beef: Bring beef broth to a boil in a medium pot. Working quickly, dip the shaved beef into the boiling broth and cook for about 2 minutes until warmed through and tender. Use tongs or a slotted spoon to remove the beef and keep the broth simmering while you finish the sandwiches.
- Assemble and melt the cheese: Pile the cooked beef onto the chimichurri-covered bottom halves of the rolls. Top each with a slice of provolone. Return the assembled open-faced sandwiches to the broiler for 1–2 minutes, watching closely, until the cheese melts and bubbles.
- Finish and serve: Add the top bun spread with chimichurri, slice if desired, and serve immediately. For a fun touch, ladle a little of the hot beef broth into small bowls for dunking the sandwiches as you serve.
What to serve with it
Simple, store-bought sides that pair well include seasoned waffle-cut fries or sweet potato fries—both air-fry in about 10 minutes. Classic kettle-style potato chips or vegetable root chips also complement the sandwich’s texture and flavor.
For a homemade pairing, try air-fryer French fries, truffle fries, a crisp Italian-style salad, or air-fryer onion rings for a satisfying meal that balances the richness of the steak and cheese.
More sandwich ideas
If you enjoy this sandwich, consider other hearty, easy-to-make options like pastrami, meatloaf, Reuben, or turkey pesto sandwiches—each a flavorful, satisfying meal built on similar principles: quality bread, a bold main, and complementary cheese or condiments.
Pastrami Sandwich
Meatloaf Sandwich
Reuben Sandwich
Turkey Pesto Sandwich
Chimichurri Steak Sandwich
4 sandwiches
5 minutes
5 minutes
10 minutes
Whitney Bond
Ingredients
- 4 sandwich starters, or your favorite sandwich rolls
- ½ cup chimichurri sauce
- 1 quart beef broth
- 1 pound shaved beef steak
- 4 slices provolone cheese
- Optional: cooking spray or oil for toasting
Instructions
- Preheat the oven broiler to high.
- Place the rolls cut-side up on a baking sheet. If desired, lightly brush or spray with cooking spray. Broil for 1–2 minutes until golden and toasted.
- Remove the rolls and spread chimichurri sauce on the cut side of each roll. Set the top halves aside.
- Heat beef broth in a pot over high heat. When the broth boils, dip the shaved beef into the broth and cook about 2 minutes until warmed and tender. Remove the beef with tongs or a slotted spoon.
- Pile the cooked beef onto the chimichurri-covered bottom halves. Top each with a slice of provolone cheese.
- Place the open-faced sandwiches under the broiler 1–2 minutes until the cheese melts and bubbles. Watch closely to avoid burning.
- Remove from the oven, add the top bun, and serve immediately. For dipping, ladle a small amount of the hot broth into bowls alongside the sandwiches.
Notes
- Makes 4 sandwiches. To make fewer at a time, cook all the steak in the broth and store the remainder in an airtight container in the refrigerator for up to 5 days. Reheat by assembling and broiling—the beef will warm as the cheese melts.
- Substitutions: use mozzarella or fontina for the cheese, chicken broth with added beef bouillon for a lighter broth base, or thinly sliced roast beef if shaved steak isn’t available.
- Tip: add fresh arugula or roasted red peppers for texture and color. A quick brush of olive oil or softened butter on the roll cut-sides will create a crisp, golden finish under the broiler.
Nutrition Facts (per sandwich)
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