This artisan steak sandwich, garnished with grilled peppers, provolone cheese and house made chimichurri sauce, will steal the show.

Serves: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (+ 1 hour standing time)


Chimichurri Sauce

1 1/2 cups (375 mL/12 oz) Red wine vinegar
1 tbsp (15 mL) Salt
12 cloves garlic, minced
4 Shallots, minced
1/2 cup (250 mL/1.5 oz) Finely chopped fresh parsley and oregano
1 cup (250 mL/1 oz) Finely chopped fresh cilantro
2 tsp (10 mL/0.2 oz) Hot pepper flakes
2 cups (500 mL/1 lb) Extra-virgin olive oil


3 Red bell peppers (13.5 oz), seeded and quartered
2  Yellow peppers (13.5 oz), seeded and quartered
1/4 cup (60 mL/2 oz) Finely chopped chives (4 g)
1 tbsp (15 mL) Each kosher salt (1 oz) and pepper (0.3 oz)


3 lb (1.5 kg) Carve Premium Ontario Beef AAA Teres Major
1 tbsp (15 mL) Each kosher salt (1 oz) and pepper (0.3 oz)
 1/4 cup (60 mL/2 oz) Vegetable oil


12 Demi baguettes
24 Slices (1 lb 2 oz) provolone cheese


  1. Chimichurri Sauce: Stir together vinegar, salt, garlic and shallots. Let stand for 10 minutes. Stir in cilantro, parsley, oregano and hot pepper flakes; whisk in olive oil. Let stand for up to 1 hour or cover and refrigerate for up to 1 day.
  2. Peppers: Toss together red and yellow peppers, oil, salt and pepper. Grill over medium-high heat for 6 to 8 minutes or until skin is blistered; let cool for 5 minutes. Slice very thinly. Peppers can be made up to 1 day in advance.
  3. Beef: Season steaks all over with salt and pepper; brush lightly with oil. Grill over medium-high heat for 10 to 12 minutes or until instant-read thermometer reads 135°F (57°C) when inserted into center of steak. Let stand for 15 minutes; slice thinly.
  4. Assembly (1 portion): Arrange 1/3 cup (75 mL) peppers on bottom half of demi baguette. Top with 3 oz (85 g) sliced beef and drizzle with 1/4 cup (60 mL) Chimichurri sauce. Lay 2 slices of cheese on top and cap with top half of baguette. Grill in panini press for 3 to 5 minutes or until cheese is melted and filling is heated through.
  • Skip the panini press and toast the cut sides of baguettes on the grill or under the broiler before assembling sandwiches.
  • For ultra-thin beef, let steaks cool completely; freeze for 30 to 60 minutes, then run through a deli slicer.
  • Substitute mozzarella for provolone cheese if desired.
Nutrition Facts

Per 1 sandwich

Calories 1060
Fat 68g
Saturated Fat 17g
Trans Fat 1g
Cholesterol 105mg
Sodium 2210mg
Carbohydrate 73g
Fibre 5g
Sugars 7g
Protein 45g

Carve Premium Ontario Beef is available exclusively at Flanagan Foodservice. Learn more about Carve, place an order, or become a customer of Flanagan’s.

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