Smoked Chimichurri Cheesesteak
Rated 5.0 stars by 1 users
Food:
Beef
Serves:
2 to 4 people
Prep Time:
5 min
Cook Time:
35 min
This is the best steak sandwich you will ever have. That’s a big claim, but it really is probably one of, if not the best sandwiches our Chef Matt Basile has ever made, and he's made a lot of sandwiches. It starts with a good cut of meat, beef tenderloin, and then the tried and tested reverse smoke/sear method to get it to a perfectly cooked medium/medium-rare, sliced thin and piled high on a soft hoagie bun with grilled onions, fresh chimichurri and grilled thick-cut provolone cheese. The steak is so delicious with a nice smoky taste and a beautifully seared crust that locks in all the juiciness. You won't want to miss out on this one!
By:Chef Matt Basile
Ingredients
-
2 lbs beef tenderloin
-
Alchemy Everything Rub (coming soon)
-
1 shallot
-
3-4 cloves garlic
-
1 tbsp + ¼ cup olive oil
-
¼ cup apple cider vinegar
-
1 bunch Italian parsley
-
1 bunch Cilantro
-
2 limes
-
Salt
-
½ onion
-
1 tbsp canola oil
-
2 long hoagie buns
-
4 slices thick-cut provolone
Chimichurri
To serve
Instructions
Set smoker to 250F.
Season the beef tenderloin with the Alchemy Everything Rub and place in the smoker for about 20-25 minutes, or until the internal temp reaches 115F.
To make the chimichurri, finely chop the shallot and garlic. Place in a bowl and add the apple cider vinegar. Set aside. Finely chop the cilantro and Italian parsley and add it to the shallot and garlic. Add in a ¼ cup of olive oil, the juice from 2 limes, salt and stir. Set aside.
Thinly slice your half an onion into rings. Add to the plancha with 1 tbsp canola oil and let cook until softened and caramelized, flipping midway. Remove from the plancha and set aside.
Remove the beef tenderloin from the smoker once it has reached an internal temp of 115F, and place on the grill to sear, about 1-2 minutes each side. Remove from the grill and let rest, about 5-10 minutes, then thinly slice.
While the meat rests, place the thick-cut slices of provolone on the plancha and let melt and turn golden brown, flip, and allow the other side to cook.
Slice your hoagie buns lengthwise but keep them attached on one end, place open-faced down on the grill to toast.
To build, separate the sliced steak into two even piles, about the length of your hoagie bun. Add two slices of grilled provolone to each pile. Remove your buns from the grill and spread on the chimichurri. Add your steak and cheese to the buns and top with the grilled onions. Slice into quarters and pile onto a platter for sharing.