You need these Toasty Baguette Steak Sandwiches with Chimichurri in your life right now.
The crisp baguette, juicy ribeye, sautéed peppers and onions, and bright chimichurri come together in perfect harmony — a sandwich that tastes gourmet but is simple to make.
I get a lot of recipe ideas from traveling, dining out, and from requests at home — mostly from my husband, Bridger. He’s always craving something bold, and when he mentioned a steak chimichurri sandwich he enjoyed after a round of golf, I knew I had to recreate it. I’d never made a steak sandwich before, but after the first bite Bridger declared it a success. I also made these for family and they were a huge hit.
A crowd-pleasing chimichurri steak sandwich
This sandwich feels elevated but comes together quickly. If you’re nervous about cooking steak, a meat thermometer is a game changer — it removes the guesswork and helps you hit the doneness you prefer. A simple instant-read or Bluetooth thermometer will do the trick.
Aside from the steak, you’ll make the chimichurri in a food processor, sauté the peppers and onions until tender and slightly charred, toast the baguette under the broiler, and assemble. That’s it — deliciousness in minutes.
The steak sandwich you need in your life
These sandwiches taste indulgent but are straightforward to prepare. If you’re new to cooking steak, start with a clean pan, preheat properly, season generously, and use a thermometer if you can. The rest — chimichurri, veggies, and toasting the baguette — is effortless.
Make the chimichurri while the steak cooks, sauté peppers and onions until tender and slightly charred, broil the baguette with a bit of ghee or butter, then assemble with sliced steak and plenty of chimichurri. Slice on the diagonal and serve.
Ingredients you’ll need:
- Baguette (long)
- Ribeye steak (about 10 ounces)
- Ghee or butter
- Avocado oil or olive oil
- Red bell pepper
- Red onion
- Sea salt and freshly ground black pepper
Chimichurri Sauce:
- Extra virgin olive oil
- Fresh cilantro (packed)
- Fresh parsley (packed)
- Red onion (chopped)
- Red wine vinegar
- Lemon juice (optional for brightness)
- Garlic clove
- Sea salt
- Red chili flakes
- Cumin
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How to make Toasty Baguette Steak Sandwiches with Chimichurri
Ribeye:
Place the ribeye on a cutting board and season both sides with sea salt and freshly ground black pepper, pressing the seasoning into the meat. Heat a skillet over medium-high heat and add oil. When the oil shimmers but isn’t smoking, add the steak. Sear approximately 4–8 minutes per side depending on thickness and desired doneness. Remove to a clean cutting board and slice into 1/2-inch strips across the grain.
Chimichurri:
While the steak cooks, combine chimichurri ingredients in a food processor: cilantro, parsley, olive oil, red onion, red wine vinegar, garlic, salt, red chili flakes, cumin, and a squeeze of lemon if you like. Pulse until well combined but still slightly textured. Taste and adjust seasoning, then set aside.
Peppers & Onions:
Heat a small or medium skillet over medium-high heat with a tablespoon of avocado or olive oil. Add thinly sliced red bell pepper and red onion and toss every few minutes. To speed cooking, cover briefly, stirring occasionally. Season with sea salt and cook until the vegetables are slightly charred and tender. Remove from heat.
Baguette sandwiches:
Preheat your oven to broil on high. Slice the baguette lengthwise and spread the cut side with ghee or butter. Place the baguette cut-side up on the center rack and broil 2–5 minutes, watching closely, until golden brown. Remove to a cutting board.
Layer the toasted baguette with sliced steak, a generous spoonful of chimichurri, then the sautéed peppers and onions. Close the sandwich, slice on the diagonal into portions, and serve immediately.
Recipe substitutions & tips
You can swap ribeye for skirt steak, flank, NY strip, or sirloin depending on preference and budget. If you prefer poultry, grilled chicken works well with chimichurri too. Store-bought chimichurri is fine in a pinch, but homemade is fresh and simple. Serve with your favorite chips or a light salad, and feel free to use your preferred bread.
What is the best steak for steak sandwiches?
Choose a cut with a balance of meat and fat for flavor and tenderness. Good options include ribeye, flank, skirt, NY strip, or sirloin. Regardless of cut, season well and slice thinly against the grain for the best texture.
Is chimichurri healthy?
Yes. Chimichurri is made from herbs, olive oil, vinegar, and garlic, offering antioxidants and fresh flavor. When buying pre-made versions, check labels for unnecessary additives and inflammatory oils, or make it fresh at home for the best quality.
More sandwiches you’ll love
Try other favorite sandwiches for inspiration, like Italian paninis, turkey pesto melts, honey chipotle chicken melts, or crispy chicken sliders.
Toasty Baguette Steak Sandwiches With Chimichurri
Equipment
- Food processor
- Skillet
Ingredients
Baguette Sandwiches
- 1 long baguette
- 3 tablespoons ghee or butter
- 1 (10-ounce) ribeye steak
- 2 tablespoons avocado oil
- Sea salt and freshly ground black pepper, to taste
Chimichurri
- 1/2 cup packed fresh cilantro leaves
- 1/2 cup packed fresh parsley leaves
- 1/3 cup extra virgin olive oil
- 3 tablespoons chopped red onion
- 2 tablespoons red wine vinegar
- 1 garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- Pinch red chili flakes
- Freshly ground black pepper, to taste
Peppers & Onions
- 1 tablespoon avocado or olive oil
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon sea salt
Instructions
Ribeye:
- Season the ribeye with salt and pepper, pressing the seasoning into the meat.
- Heat oil in a skillet over medium-high heat. When hot, sear the steak 4–8 minutes per side until desired doneness. Remove and slice into 1/2-inch strips against the grain.
Chimichurri:
- Combine chimichurri ingredients in a food processor and pulse until blended but slightly textured. Set aside.
Peppers & Onions:
- Heat oil in a skillet over medium-high heat. Add sliced pepper and onion and cook, stirring, until slightly charred and tender. Season with sea salt.
Baguette Sandwiches:
- Preheat oven to broil on high. Slice the baguette lengthwise and spread with ghee or butter.
- Place cut-side up on the center rack and broil 2–5 minutes until golden brown. Remove.
- Layer toasted baguette with sliced steak, chimichurri, and sautéed peppers and onions. Close, slice diagonally, and serve.