The Churrasco Italiano is a delectable Chilean sandwich with thin slices of grilled steak, mayonnaise, tomatoes, and avocado served on fresh bread rolls. Named for its ingredients' colors representing the Italian flag—green avocado, white mayo, and red tomatoes—this sandwich is as vibrant as it is delicious. Instead of plain avocado, I like to change things and serve these churrasco sandwiches with spicy homemade guacamole.
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Why You'll Love This Recipe
The Churrasco Italiano Sandwich is popular across Latin America. Its combination of hearty bread and perfectly cooked steak makes it a beloved fast food in Chile.
I Like serving this sandwich with a Smokey Red Chimichurri Sauce. It elevates this to a whole new level.
Get ready to savor this flavorful creation, but don’t forget the napkins—it’s delightfully messy!
Churrasco Italiano Ingredients
- Sirloin Steak
- Fresh Avocados or Guacamole
- Fresh Tomatoes
- Mayonnaise
- Red Chimichurri Sauce
- Kosher Salt
- Black Pepper
- Hoagie Rolls
While guacamole isn't a traditional option, it adds another fun flavor and texture layer.
Sliced avocado will also work just fine if you prefer.
As you will see in the photographs and video, I also toast the hoagie rolls with mayonnaise instead of using it as a condiment on the sandwich. I prefer my Churrasco Italiano to let the steak, chimichurri, and vegetables shine.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Begin by slicing the steak very thinly and set aside. (See Expert Tips)
Step 2: Slice the hoagie rolls in half and spread Mayonnaise on both the top and bottom.
Step 3: Place the sliced steak on a Blackstone Griddle over medium-high heat, grilling to your preferred doneness. (See Expert Tips)
While the steak strips are grilled, season them with Kosher Salt and coarsely ground black pepper.
Remove the steak from the grill, place it in a glass or steel bowl, and cover it with foil.
Step 4: Toast the hoagie buns on the same griddle or skillet that you cooked the steak on.
Remove the hoagie rolls and set them aside.
Step 5: Add the steak strips back to the griddle and portion out to the desired sandwich size and amount.
Top the steak with shredded cheese.
I prefer using Chihuahua Cheese, but Havarti is a more common choice.
Traditionally, a Churrasco Italiano is served without cheese.
Once the cheese has begun to melt, place the bottom of your hoagie roll on top of the meat and cheese and flip it over onto a plate.
Step 6: Lastly, top the sandwich with a Smokey Chimichurri Sauce, freshly sliced tomato, and avocado or Guacamole.
Place the top of the hoagie bun on the sandwich and serve!
Expert Tips
- If you'd like your steak to be sliced extra thin, I recommend placing the steak in the freezer for about an hour, depending on how thick it is. Using an extremely sharp butcher knife, you can get this steak to cut paper thin, more closely resembling a Blackstone Philly Cheesesteak Sandwich.
- If you do not have a Blackstone griddle (or any outdoor griddle), you can certainly use a cast iron skillet on the stovetop or grill the steak on your gas or charcoal grill. If you go that route, you may want to use a pan or skewer the steak strips.
- If you slice the steak extremely thin, you may also want to try making this Churrasco sandwich on a soft French bread loaf.
Recipe FAQs
Churrasco refers to grilled beef in Portuguese and Spanish and is very popular throughout South America.
A churrasco sandwich comprises sturdy bread, grilled steak strips, avocado, mayonnaise, and sliced tomatoes. Many varieties include cheese, red chimichurri, and even roasted red bell peppers.
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📖 Recipe
Churrasco Italiano
Ingredients
- 1 lb Top Sirloin Steak
- 4 Hoagie Buns
- 2 Tbsp. Mayonnaise
- Kosher Salt and Coarse Black Pepper To Taste
- 1 Cup Chihuahua Cheese
- 4 Tbsp. Red Chimichurri Sauce For Topping
- 2 Fresh Tomatoes For Topping
- 1 Freshly sliced Avocado or Guacamole For Topping
Instructions
- Begin by slicing the steak very thinly and set aside.
- Slice the hoagie rolls in half and spread Mayonnaise on both the top and bottom.
- Place the sliced steak on a Blackstone Griddle over medium-high heat, grilling to your preferred doneness.
- While the steak strips are grilled, season them with Kosher Salt and coarsely ground black pepper.
- Remove the steak from the grill, place it in a glass or steel bowl, and cover it with foil.
- Toast the hoagie buns on the same griddle or skillet that you cooked the steak on.
- Remove the hoagie rolls and set them aside.
- Add the steak strips back to the grill and portion out to the desired sandwich size and amount.
- Top the steak with shredded cheese.
- Once the cheese has begun to melt, place the bottom of your hoagie roll on top of the meat and cheese and flip it over onto a plate.
- Lastly, top the sandwich with a Smokey Chimichurri Sauce, freshly sliced tomato, and avocado or Guacamole.
- Place the top of the hoagie bun on the sandwich and serve!
Video
Notes
- If you'd like your steak to be sliced extra thin, I recommend placing the steak in the freezer for about an hour, depending on how thick it is. Using an extremely sharp butcher knife, you can get this steak to cut paper thin, more closely resembling a Blackstone Philly Cheesesteak Sandwich.
- If you do not have a Blackstone griddle (or any outdoor griddle), you can certainly use a cast iron skillet on the stovetop or grill the steak on your gas or charcoal grill. If you go that route, you may want to use a pan or skewer the steak strips.
- If you slice the steak extremely thin, you may also want to try making this Churrasco sandwich on a soft French bread loaf.
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