Recipe: Argentinian Steak Sandwich

Posted by Flanagan Foodservice on Sep 5, 2018 3:31:38 PM
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This artisan steak sandwich, garnished with grilled peppers, provolone cheese and house-made chimichurri sauce, will steal the show.  

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes (+ 1 hour standing time)  

Serves: 12



Chimichurri Sauce

1 1/2 cups (375 mL/12 oz) Red wine vinegar
1 tbsp. (15 mL/1 oz) Salt
12 cloves  Garlic, minced
4 (5 oz) Shallots, minced
1/2 cup (250 mL/1.5 oz) Each finely chopped fresh parsley and oregano
1 cup (250 mL/1.5 oz) Finely chopped fresh cilantro
2 tsp. (10 mL/0.2 oz) Hot pepper flakes
2 cups (500 mL/1 lb) Extra-virgin olive oil


3 (13.5 oz) Red bell peppers, quartered and seeded
3 (13.5 oz) Yellow bell peppers, quartered and seeded
1/4 cup (60 mL/2 oz) Vegetable oil
1 tbsp (15 mL) Each kosher salt (1 oz) and pepper (0.3 oz)


3 lb (1.5 kg) Carve™ Premium Ontario Beef AAA Teres Major (222828)
1 tbsp (15 mL) Each kosher salt (1 oz) and pepper (0.3 oz)
1/4 cup (60 mL/2 oz) Vegetable oil


12 Demi baguettes
24 slices (1 lb 2 oz) Provolone cheese



  1. Chimichurri Sauce: Stir together vinegar, salt, garlic and shallots. Let stand for 10 minutes. Stir in cilantro, parsley, oregano and hot pepper flakes; whisk in olive oil. Let stand for up to 1 hour or cover and refrigerate for up to 1 day.

  2. Peppers: Toss together red and yellow peppers, oil, salt and pepper. Grill over medium-high heat for 6 to 8 minutes or until skin is blistered; let cool for 5 minutes. Slice very thinly. Peppers can be made up to 1 day in advance.

  3. Beef: Season steaks all over with salt and pepper; brush lightly with oil. Grill over medium-high heat for 10 to 12 minutes or until instant-read thermometer reads 135°F (57°C) when inserted into center of steak. Let stand for 15 minutes; slice thinly.

  4. Assembly (1 portion): Arrange 1/3 cup (75 mL) peppers on bottom half of demi baguette. Top with 3 oz (85 g) sliced beef and drizzle with 1/4 cup (60 mL) Chimichurri sauce. Lay 2 slices of cheese on top and cap with top half of baguette. Grill in panini press for 3 to 5 minutes or until cheese is melted and filling is heated through.


  • Skip the panini press and toast the cut sides of baguettes on the grill or under the broiler before assembling sandwiches.
  • For ultra-thin beef, let steaks cool completely; freeze for 30 to 60 minutes, then run through a deli slicer.
  • Substitute mozzarella for provolone cheese if desired.

Nutrition Facts

Per 1 sandwich (1/12 recipe)

  • Calories 1060
  • Fat 68 g
  • Saturated Fat 17 g
  • Trans Fat 1 g
  • Cholesterol 105 mg
  • Sodium 2210 mg
  • Carbohydrate 73 g
  • Fibre 5 g
  • Sugars 7 g
  • Protein 45 g


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Topics: Ontario, Recipes, Carve Premium Ontario Beef

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