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Churrasco Steak Sandwiches with Roasted Tomatoes



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1 1/2 lb. cooked, thinly sliced steak (such as tri tips or flank steak)
2 tbsp. butter
2 cups thinly sliced onions
1 lb. fully ripened fresh Florida tomatoes, sliced
1 tbsp. olive oil
1/2 tsp. salt
1/8 tsp. ground black pepper
4 portuguese or other sandwich rolls, split
4 oz. Jack or pepper Jack cheese, sliced
0.667 cup of Peruvian Sauce for Churrasco Steak Sandwiches with Roasted Tomatoes Magnifying_glass


  1. 1
    Set aside 1/4 cup of the Peruvian Sauce; marinate steak in remaining sauce for at least 1 hour.
  2. 2
    In a skillet, over medium-low head, melt butter. Cook onions until very tender and caramelized, about 25 minutes.
  3. 3
    Preheat oven to 450ºF. On a baking sheet, arrange tomato slices in a single layer. Brush with oil; sprinkle with salt and pepper. Roast until softened, about 15 minutes.
  4. 4
    To Make Sandwiches: Brush the reserved 1/4 cup Peruvian Sauce on rolls, dividing evenly. Arrange marinated steak slices on bottom halves of rolls; add layers of caramelized onions, cheese and roasted tomato slices; top with remaining roll halves. Bake until cheese melts and tops of rolls are crisp, about 5 minutes.


Executive Chef Brad Grossman, Café Metro, New York City

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preparation methods
cuisines North & South American, Other North American
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