Argentinian Cheesesteak

Ingredients

While the original American cheesesteak is typically made with thinly sliced beef, our Argentinian adaptation incorporates traditional Argentinian flavors and ingredients. We enhance the beef with a chimichurri marinade, add sautéed onions and bell peppers, and use provolone cheese for a rich and creamy finish. We alse have the original recipe for Cheesesteak, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 4 tablespoons chimichurri sauce 4 tablespoons chimichurri sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 4 slices provolone cheese 4 slices provolone cheese
• 4 crusty rolls, sliced in half 4 crusty rolls, sliced in half
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (Saturated Fat: 9g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef sirloin and chimichurri sauce. Allow it to marinate for at least 30 minutes.
2. 2.
   Heat olive oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onions and bell peppers. Sauté until they are tender and slightly caramelized, about 5 minutes.
4. 4.
   Return the cooked beef to the skillet and mix it with the sautéed onions and bell peppers. Season with salt and pepper to taste.
5. 5.
   Place a slice of provolone cheese on top of each portion of beef and vegetables. Cover the skillet and let the cheese melt for a minute.
6. 6.
   Toast the crusty rolls until they are lightly golden.
7. 7.
   Divide the beef mixture evenly among the rolls, ensuring each sandwich has a generous amount of melted cheese.
8. 8.
   Serve the Argentinian Cheesesteak hot and enjoy!

Treat your ingredients with care...

• Beef sirloin — For the best results, choose a tender cut of beef and slice it thinly against the grain to ensure tenderness.
• Chimichurri sauce — If you prefer a milder flavor, reduce the amount of chimichurri sauce used in the marinade.
• Provolone cheese — Feel free to substitute provolone with other melting cheeses like mozzarella or Monterey Jack.
• Crusty rolls — Look for rolls with a crispy crust and a soft interior to complement the filling.

Tips & Tricks

• For an extra kick of flavor, add a few dashes of hot sauce or a sprinkle of red pepper flakes to the beef mixture.
• If you prefer a softer texture, you can sauté the onions and bell peppers until they are fully caramelized.
• To make it a complete meal, serve the Argentinian Cheesesteak with a side of crispy fries or a fresh green salad.
• Experiment with different types of bread, such as ciabatta or baguette, to add a unique twist to your sandwich.
• If you're short on time, you can use pre-made chimichurri sauce instead of making it from scratch.

Serving advice

Serve the Argentinian Cheesesteak hot, allowing the melted cheese to ooze over the tender beef and vegetables. Accompany it with a side of fries or a fresh salad for a satisfying meal.

Presentation advice

To enhance the presentation, cut the Argentinian Cheesesteak into halves or quarters and serve them on a wooden board. Garnish with a sprinkle of fresh parsley or cilantro for a pop of color.