Chimichurri Ribeye Sandwich

chimichurri ribeye sandwhich recipe


Chimichurri Ribeye Sandwich

Recipe courtesy of Mawnie Eats.
Prep Time: 10 minutes
Cook Time: 4.75 hours
Servings: 6-7

After almost four hours in the oven, the tenderness of a Natural Angus ribeye roast makes for a perfect chimichurri sandwich served on a ciabatta roll.


3-5 lbs Natural Angus ribeye roast

Salt and pepper to taste

1 bunch of parsley

½ bunch of cilantro

5 cloves of garlic

1 tsp oregano

½ tsp red pepper flakes

½ cup olive oil

1 tbsp red wine vinegar

6-7 Ciabatta rolls, sliced

Prepared horseradish to taste

Pepperoncinis to taste

Dijon Mustard


  1. Season beef up to 3 days before cooking in the fridge.
  2. Preheat the oven to 200 and bake the roast on a wire rack for 3.5-4 hours, with the fat cap side up.
  3. Remove when the center reaches 145 degrees and tent with foil. Let rest for 45 minutes near the oven.
  4. Turn the oven to 500 degrees. Once rested, remove foil and place in the oven for 6-10 minutes or until the fat cap has become crisp and brown. Thinly slice the roast for the sandwich.   Note: Ribeye steak can easily be used instead of a roast. Just use your favorite cooking method to prepare the steak, (air fryer, grill, reverse sear) slice steak in thin strips, and add to your sandwich!
  5. In a food processor or blender, mix the parsley, cilantro, garlic, oregano, and red pepper flakes. Slowly add in olive oil and mix until it looks choppy. Make sure not to blend until smooth. Add in the red wine vinegar at the end and mix one more time.
  6. Assemble the sandwich. Start with a ciabatta roll, spread horseradish on roll, top with beef, chimichurri, and pepperoncinis, Dijon mustard, and serve.