Chimichurri Cheesesteaks

I discovered this recipe for Chimichurri Cheesesteaks a few years ago when I watched the a Food Network feature on the winners of a Southern Living Magazine cooking contest. It looked easy, and different from what I normally made, so I decided to give it a shot.

Right away, I made some changes. I omitted the onions and I use either leftover roast beef, or leftover cooked country style pork ribs. I also use mozzarella instead of provolone. I make these for two people, so I halve the sauce as well....and I always have extra leftover. The sauce keeps for about a week. I haven't tried freezing it.


Also, her recipe calls for wrapping the sandwiches in foil and placing them on a grill. I did not have a grill, so I place them on a cookie sheet and put them under the broiler until the cheese melts and the meat warms up.

Last, I found that hoagie buns, especially sourdough, work best. The tangy flavor of the bread compliments the chimichurri sauce.


I have served these for family and friends and they are always a hit! Enjoy them with a side of homemade potato fries, veggies and fruit.