Sometimes it’s okay to take comfort in food. For me, there’s nothing more soul satisfying and incredibly, edibley consoling on a tough day than an ooey-gooey grilled cheese sandwich. Except, perhaps chowing down a Philly Cheesesteak – I’m sure you’re not surprised to learn this bias towards beef!
What if the two sandwiches could merge into one? I shared this food fantasy with my dad, who frequently travels to South America, and he told me that this idea sounded similar to a “Bauru,” the unofficial sandwich of Brazil. Imagine roast beef topped with tomatoes and smothered in melted mozzarella and served on a crusty, warm roll, that’s a Bauru! Today, I’m sharing my creative take on this beloved casual lunch – a Brazilian Grilled Cheesesteak with Jalapeño Chimichurri.
Start with very thinly sliced sirloin steak that is stir-fried just long enough to take the pink off. It’s easy to slice beef razor-thin if you set it in the freezer to firm up for 15 minutes – or just use Steak ‘Ums, I won’t tell! Caramelize onion slivers with the crispy beef bits left in the pan and dice up sweet sun-dried tomatoes. Other keys to success include using good quality mozzarella and crusty bakery bread slathered with genuine real butter. I used a Panini press to toast up my sandwich, but this easy beef recipe also works equally well in a skillet.
Jalapeño Chimichurri puts this steak sandwich over the top. Chimichurri is a simple, uncooked sauce made of parsley, olive oil, garlic, vinegar and other ingredients. It’s used in abundance throughout Central and South American cuisine. Not only is it a sauce, but chimichurri is also a dip, a garnish, a condiment, a dressing, and a marinade! My version brings a little Texas attitude by adding jalapeno pepper and cilantro.
Hope you enjoy my interpretation of this south-of-the-equator classic “comfort” sandwiches. These sammies are the perfect quick meal on busy weeknights or during the holidays when guests are still hanging around and you have leftover roast!