El Gaucho Cheesesteak

Bringing the amazing flavors of El Gaucho chimichurri to a cheesesteak is the ultimate way to enjoy this iconic classic sandwich

Ingredients

[ingredients]

• 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

[/ingredients]

Directions

[directions]

1. Using El Gaucho marinate the sliced steak for at least two hours
2. 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.
3. Preheat oven to 350
4. Using same nonstick skillet add sliced steak and cook for 5 minutes or until well browned. Turn off heat
5. 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
6. 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.

[/directions]