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Neil's Real Deal Chimichurri Cheesesteak

Servings: 6
Total time: 1 hour 40 minutes

This chili chimichurri cheesesteak recipe from Neal of Neal's Real Deal is the total package - rich, herbaceous, spicy, and oh-so-satisfying.

Watch Neal make these cheesesteaks on our TikTok!

Ingredients

  • 6 hoagie buns
  • 1 red pepper
  • 1 green pepper
  • 1-11/2 sweet onions
  • 1 package sliced Provolone cheese
  • 2 steaks (New York Strip, ribeye, or skirt steak)
  • 1-2 tsp SPG (Salt, Pepper, Garlic)
  • 1-2 tsp Cajun
  • 1-2 tbsp Neil's Real Deal Chimichurri Habanero + more for topping

Best Cuts:

  • Ribeye (Top Choice): The classic for its rich flavor and fat content, ensuring juiciness. 
  • Top Round/Sirloin: More budget-friendly but still offers good flavor and texture when sliced thin. 
  • Skirt Steak: A good quick-cooking, flavorful substitute.

Instructions

  1. Partially freeze the steak (about 45-60 mins) to firm it up, making it much easier to slice thinly. 
  2. Once frozen, the most crucial step is getting paper-thin slices; a meat slicer is ideal, but a very sharp knife works. Cut Against the Grain: This breaks up muscle fibers, ensuring tender bites. 
  3. Sauté thinly sliced onions and peppers in a hot skillet with oil/butter until soft. Add half the spg and half the Cajun seasoning 
  4. Add the shaved or thinly sliced steak to the hot skillet. 
  5. Add remaining seasoning and 1-2 tbsp of Neil's Real Deal Chimichurri Habanero Hot Sauce and cook quickly until browned.
  6. Pile the steak and veggies, top with cheese (Provolone or White American are popular), and let it melt. 
  7. Stuff into a toasted hoagie roll, add a couple dashes of Neil's Real Deal Chimichurri Habanero Hot Sauce and devour!!