Ribeye Chimichurri Steak Sandwich What you need: Ribeye steak Ciabatta bread Provolone cheese Onion Bell pepper Mushrooms Garlic Arugula Lemon Olive oil Salt + black pepper For the chimichurri Parsley Cilantro Garlic Olive oil Lemon juice Red pepper flakes Salt + pepper How to make it Slice your onion, bell pepper, and mushrooms and sauté them with olive oil, salt, and pepper until they’re soft and getting a little caramelized. Add the garlic at the end so you don’t accidentally turn it into charcoal. Season your ribeye generously with salt and pepper and sear it in a ripping hot pan. Cook it however you like it, but please don’t disrespect the ribeye. Let the steak rest for 5–10 minutes, then slice it thin against the grain. For the chimichurri, chop up parsley and cilantro, then mix with garlic, olive oil, lemon, red pepper flakes, salt, and pepper. Taste it and adjust until you start eating it straight out of the bowl. Toss your arugula with a little olive oil, lemon juice, salt, and pepper. Toast your ciabatta. Build the sandwich: (don’t forget like I did please) chimichurri → steak → onions/peppers/mushrooms → provolone. Melt the provolone, throw the lemony arugula on top, add another little spoon of chimichurri, and close it up. Little secret: Mix a spoonful of the steak resting juices into the chimichurri. Sounds unnecessary. It is absolutely necessary. #cooking #sandwich #chef #viral #fyp - @jacob.abdu