Churrasco Italiano

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This bold take on the Churrasco Italiano features tender beef, red chimichurri, tomatoes, guacamole, and a hint of mayonnaise.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Chilean

Servings: Servings

Calories: 468kcal

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!

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.