Roasted Red Pepper and Steak Sandwich with Chimichurri (1 Hour)

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Savor the rich flavors of a roasted red pepper and steak sandwich, elevated with a vibrant chimichurri sauce, all nestled within grilled ciabatta bread.

This sandwich is a perfect fusion of tender, juicy steak and the sweet, smoky taste of roasted red peppers. The chimichurri sauce, a zesty and herbaceous condiment, adds a fresh and tangy layer to the sandwich.

The grilled ciabatta bread provides a delightful crunch, making every bite satisfying. Optional feta cheese can be added for a creamy, salty contrast, balancing the bold flavors.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2 sandwiches 1x

Ingredients

Units Scale
  • 2 ciabatta rolls, halved
  • 2 steaks (such as sirloin or ribeye), about 6 oz each
  • 2 red bell peppers
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup feta cheese, crumbled (optional)

For the chimichurri sauce:

  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Roast Peppers (20 minutes): Roast red peppers in the oven at 400°F until charred. Peel and slice once cooled.
  2. Prepare Chimichurri Sauce (10 minutes): Combine parsley, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Set aside.
  3. Season and Cook Steaks (15 minutes): Season steaks with salt and pepper, then cook to desired doneness in a skillet. Let rest, then slice thinly.
  4. Grill Ciabatta (5 minutes): Lightly brush ciabatta with olive oil and grill until toasted.
  5. Assemble Sandwiches (5 minutes): Layer steak slices, roasted red peppers, and optional feta on ciabatta halves. Drizzle with chimichurri sauce.
  6. Serve (2 minutes): Serve sandwiches immediately, with extra chimichurri on the side if desired.

Notes

For the best results, let your steak rest for a few minutes after cooking before slicing. This helps retain the juices, ensuring a more flavorful sandwich.

The chimichurri sauce can be made ahead and stored in the refrigerator for enhanced flavor. If you’re a cheese lover, feta adds a delightful salty tang, but feel free to experiment with other cheeses like goat cheese or provolone.

Pair this sandwich with a light salad or crispy fries for a complete meal. Enjoy your delicious creation!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 750
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 45g
  • Carbohydrates: 45
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 120mg

Pair this with...

Baked Potato Wedges with Rosemary

Start by taking some hearty potatoes and cutting them into chunky wedges, ensuring each piece has a good mix of skin and fluffy interior. In a mixing bowl, toss those wedges with a generous glug of olive oil, ensuring each wedge is well-coated and gleaming. Now, sprinkle freshly chopped rosemary over them, letting the fragrant herb cling to the oily surface. A pinch of sea salt and a crack of black pepper complete the seasoning. Spread the wedges out on a baking tray, giving each its own space to crisp up. Pop them into a preheated oven and bake until they're golden, crispy on the outside, and irresistibly fluffy inside.

Cole Slaw

Start by thinly slicing a mix of green and purple cabbage, and maybe toss in some shredded carrots for an extra splash of color and texture. For the dressing, whisk together mayo, a splash of vinegar, a spoonful of sugar, and a pinch of salt and pepper. Pour this creamy goodness over your veggies and give it a good mix. Let it chill in the fridge for an hour or so to let those flavors meld. When you serve it, you'll be met with a burst of crisp, creamy, and zesty flavors. For an even quicker version, feel free to use a bag of pre-shredded cole slaw mix from the store and combine with the dressing above.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

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