Finished sandwich on a wood cutting board.

Churrasco Steak Sandwich

Name: Churrasco Steak Sandwich
Prep time: 20 min
Cook time: 25 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 1 (1 lb) Beef Top Sirloin Steak Boneless, 1 inch thick; 1-1/2 cups Lightly Packed Fresh Parsley Leaves; 5 cloves Garlic, divided; 2 tbsp Fresh Lime Juice; 2 tbsp Olive Oil; 1/4 tsp Salt; 4 Hoagie Rolls, split, toasted; 1 md Red Bell Pepper, cut in half; 4 slices Provolone, Manchego or Chihuahua Cheese

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 10 - 30 minutes
Cook Time: 20 - 30 minutes

Ingredients:

Beef Top Sirloin Steak Boneless, 1 inch thick
Lightly Packed Fresh Parsley Leaves
Garlic, divided
Fresh Lime Juice
Olive Oil
Salt
Hoagie Rolls, split, toasted
Red Bell Pepper, cut in half
Provolone, Manchego or Chihuahua Cheese

Directions:

Place parsley and 4 cloves garlic in food processor or blender container. Cover; process until finely chopped.
Add lime juice, oil and salt; process just until just blended. Refrigerate until ready to use.
Mince remaining clove garlic and rub over both sides of beef Steak.
Preheat grill to medium.
Place Steak in center of cooking grid; arrange bell pepper around Steak.
Grill Steak, covered, 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
Carve Steak into thin slices.
Cut pepper halves into strips.
Season beef and peppers with salt and pepper.
Spread cut sides of rolls with parsley mixture.
Evenly layer beef, pepper strips and cheese over parsley mixture. Close sandwich.
Place sandwiches back on grill; grill, covered, 2 to 3 minutes.