Grilled Steak Sandwiches with Chimichurri and Bell Peppers

Fire up your grill for these mouthwatering Grilled Steak Sandwiches with Chimichurri and Bell Peppers—a hearty, flavor-packed meal that’s perfect for any occasion. Featuring tender ribeye steak seasoned to perfection and grilled to juicy doneness, these sandwiches are layered with smoky, charred bell peppers and a vibrant, herbaceous chimichurri sauce bursting with parsley, oregano, garlic, and red wine vinegar. Served on toasted French baguettes or ciabatta rolls, every bite is a perfect balance of savory, tangy, and smoky flavors. With just 20 minutes of prep and 25 minutes of cooking, this recipe is ideal for a quick yet unforgettable dinner or a crowd-pleasing weekend lunch. Perfectly designed for steak lovers, this sandwich recipe combines bold, fresh ingredients with simple grilling techniques for a satisfying gourmet experience.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Ribeye steak
• 3 tablespoons Olive oil
• 3 count Garlic cloves
• 2 count Red bell peppers
• 1 count Yellow bell pepper
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 count French baguette or ciabatta rolls
• 1 cup Flat-leaf parsley
• 2 tablespoons Fresh oregano or dried oregano
• 2 tablespoons Red wine vinegar
• 0.5 teaspoons Crushed red pepper flakes
• 1 count Shallot
• 0.5 cup Extra virgin olive oil (for chimichurri)

Directions

Step 1

Preheat your grill to high heat, or heat a grill pan over medium-high heat on the stovetop.

Step 2

Rub the ribeye steak with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Let it sit at room temperature while preparing other ingredients.

Step 3

To make the chimichurri, finely chop the garlic, flat-leaf parsley, oregano leaves, and shallot. Combine them in a small bowl. Stir in 2 tablespoons of red wine vinegar, 0.5 teaspoon of red pepper flakes, and 0.5 cup of extra virgin olive oil. Set aside to let the flavors meld.

Step 4

Slice the red and yellow bell peppers into thin strips. Toss them with 1 tablespoon of olive oil and a pinch of salt.

Step 5

Grill the steak for about 4-5 minutes per side for medium-rare, or adjust time based on your preferred doneness. Remove the steak from the heat and let it rest for 5-10 minutes before slicing thinly against the grain.

Step 6

While the steak is resting, grill the bell peppers for 5-7 minutes, turning occasionally, until they are slightly charred and tender.

Step 7

Slice the baguette or ciabatta rolls lengthwise and brush the cut sides with the remaining 1 tablespoon of olive oil. Toast them on the grill for 1-2 minutes until lightly browned.

Step 8

To assemble the sandwiches, layer the sliced steak, grilled bell peppers, and a generous drizzle of chimichurri sauce inside each roll.

Step 9

Serve immediately and enjoy your Grilled Steak Sandwiches with Chimichurri and Bell Peppers.

Nutrition Facts

Serving size	(1005.4g)

Amount per serving	% Daily Value*
Calories	2617.2

Total Fat 224.2g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 358.3mg	0%
Sodium 4096.2mg	0%
Total Carbohydrate 29.6g	0%
Dietary Fiber 9.3g	0%
Total Sugars 12.7g
Protein 126.5g	0%

Vitamin D 18.1IU	0%
Calcium 384.5mg	0%
Iron 21.0mg	0%
Potassium 2653.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.4%

Protein: 19.2%

Carbs: 4.5%