I have been feeling like the Beef Category needs a little attention (yes, I realize there is only ONE lone beef recipe there) so here is another addition to the category. I think you’re going to like it. This one was inspired by a recipe contest put out by Mezzetta. The contest was to create a sandwich (either hot, cold or vegetarian) that had to contain at least two of their products. Easy enough!

Well I thought why not a big, fat, juicy steak sammie? It’s hearty, flavorful & very substantial! Nothing like a nice medium cooked ribeye! I thought long and hard about what to top this sandwich with. I didn’t want to bring the expected ingredients like onions, peppers or even mushrooms. Nothing wrong with those btw, I do love them but I wanted to do something unexpected, something that made you say, “Yeah, oh yeah!”

I thought about it for a week or so and nothing was coming to me. FINALLY as the deadline was approaching (I seem to do some of my best work with deadlines lurking LOL) Chimichurri just came to me. Well that was it. The flavor combo I was looking for. I whipped up my own version of Chimichurri (can I say how much I love Chimichurri sauce? Hello, I’m going to be putting this on just about everything I can) It was heavenly.

Again, you might want to have those Cinnamon Altoids ready, just sayin…So the sandwich was coming together. Of course you need some cheese to go with I chose Provolone, perfect with Steak, and then I needed something else, some texture! Artichoke Hearts were the winner! I sauteed them in the same pan the steak was cooked in with just a tad of butter (& hello the steak fat, oh I mean goodness) & they were divine! Drizzled the whole thing with the Chimi sauce & topped off with a nice fresh toasted Ciabatta bun! Oh can I just say, this is one gourmet sandwich! It was def a winner in my house!

What you’ll need:
1/2 bunch of fresh Parsley - stems removed
1/2 bunch of fresh Cilantro - stems removed
4-5 fresh basil leaves
2 tsp Mezzetta Crushed Garlic
1/2 onion - minced
5 tbsp white wine distilled vinegar
1 tsp kosher salt
1/2 tsp red pepper flakes
1/2 tsp fresh ground cracked black pepper
1 cup Mezzetta Extra Virgin Olive Oil
Ribeye Steaks - 2″ thick - room temperature, seasoned with s/p
1 tbsp canola oil
1 jar of Mezzetta Artichoke Hearts
1 tbsp unsalted butter
1 lemon
4 slices of Provolone Cheese
1 loaf of Ciabatta Bread

What to do:
To make the chimichurri sauce: Into your food processor add your parsley, cilantro, basil & Mezzetta Crushed Garlic. Pulse to combine. Add your onion, vinegar, salt, pepper flakes, black pepper & pulse. Gradually add in your Mezzetta Extra Virgin Olive Oil while processor is on until mixture is combined. Set mixture aside.

Preaheat your oven to 500 degrees. While oven is pre-heating, season your steaks with salt & pepper. Heat a cast iron skillet overhigh heat with 1 tbsp of canola oil. When pan is smoking hot add your steaks and cook approximately 4 minutes on each side. Place cast iron skillet into oven for approximately 6 minutes. Once you have removed your steaks from the oven, transfer them to the cutting board & allow them to rest for 5 minutes prior to slicing. When meat is well rested, slice thinly.

While meat is resting, drain your Mezzetta Artichoke Hearts & place them into the cast iron skillet with 1 tbsp of butter. Cook the Mezzetta Artichokes Hearts over medium heat until they are heated through. Approximately 2-3 minutes. Give them a squeeze of fresh lemon juice & a dash of cracked pepper to finish off.

To assemble sandwich: Slice your Ciabatta bread into sandwich size portions. Place 2-4 slices of steak onto one side of the bread. Place a piece of Provolone cheese ontop of the slices of steak. Place sandwiches onto a cookie sheet & place into the warm oven for Approximately 2-3 minutes or until cheese has melted. Once the cheese has melted remove from oven, Top with a few Mezzetta Artichoke Hearts and then add a spoonful of the Chimichurri sauce ontop, Place the top of the Ciabatta bread onto your sandwich & serve immediately.

Buon Appetito!