Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Steak Sandwiches with Chimichurri and Cheese

chimichurri steak sandwich

From Anetta at The Wanderlust Kitchen; adjustments made for Intervale Food Hub members

Ingredients

  • 4 Hoagie Buns
  • 4 Tbsp. butter, plus more for the hoagie buns
  • 1 Large onion, sliced
  • 2 pounds steak, sliced against the grain into thin strips
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne
  • 1/8 tsp. garlic powder
  • 6 good shakes of Worcestershire sauce (or more, to taste)
  • 4 slices Mt. Mansfield Creamery Halfpipe cheese

Instructions

  1. Spread some butter on the halved French rolls and place until the broiler on low for minutes to toast.
  2. Heat 2 tablespoons butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.
  3. Season the cube steak with salt, pepper, cayenne, and garlic powder.
  4. Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook about one minute on each side, until nice and brown.
  5. Add the Worcestershire sauce and return the cooked onions to the pan and toss together with the steak.
  6. To assemble, lay bottom half of French roll on plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.