El Gaucho CheeseSteak
This recipe is not your iconic cheese-steak from Philadelphia. This recipe pulls flavors from Argentina with our El Gaucho chimichurri seasoning and basically whatever I had available at home. Being under a stay at home order I really didn't feel like going to the store to grab the exact ingredients. And guess what... using what I had at home this cheese-steak turned out incredible.
I hope this gives you some inspiration in the kitchen. Just because you don't have all or the exact recipes doesn't mean you can't put your own twist on it and come up with something new and maybe even better. Thanks for stopping by and stay safe.
El Gaucho Cheesesteak
- 2 lbs ribeye sliced thin marinated in El Gaucho for 2 hours
- 1 red onion sliced
- 8 slices cheddar cheese
- 8 oz mushrooms sliced
- peperoncini (as much or as little as you like) sliced
- 8 hoagie rolls sliced almost in half
- Using El Gaucho marinate the sliced steak for at least two hours
- Heat a large nonstick skillet to medium heat and add the sliced onions. Cook for 5-7 minutes and add the mushrooms and cook for another 5 minutes add the peperoncini and remove all from heat.
- Preheat oven to 350
- Using same nonstick skillet add sliced steak and cook for 5 minutes or until well browned. Turn off heat
- Add the onions, mushrooms and peperoncini to the meat and divide into 4 portions. Add two slices of cheese to each portion and place a lid on it and leave for one minute
- Add the portions to the hoagie roll and wrap in foil. Place hoagies in a sheet pan and then into the oven. Bake for 10 minutes.