HoldMyGFBeer
Mar 272 min
Wedges of fluffy, crusty bread loaded with ribeye, cheese and bright chimichurri sauce... it's like garlic bread meets ultimate steak sandwich in poppable, pull-apart bites!
'Easy cheesy chimichurri' is just so fun to say! Almost as fun as this pull-apart bread is to eat... and as easy as it is to make. This loaf of deliciousness comes together in 30 minutes or less thanks to pre-shaved ribeye and shredded cheese.
Everyone loves a good easy pull-apart bread recipe, but this Cheesy, Chimichurri Steak Bread is sure to be a hit and your most requested appetizer! You can even prep it all ahead of time for super-stress-free entertaining.
The bottom of the loaf turned into the most perfectly crunchy, 'buttery' garlic bread layer
and the leftovers reheated perfectly in the air fryer the next day.🥰 What little was left over.😜
INGREDIENTS:
1 lb shaved ribeye
1.5 cup shredded mozzarella
1.5 cup shredded Colby jack
1 cup chimichurri sauce (split)- I used a premade chimichurri and brightened it up with chopped fresh parsley, red chili, and sundried tomatoes.
Salt to taste
1 Loaf Artisan-style bread (I used gluten-free GreenLite Artisan Bread available at Whole Foods).
Olive oil to drizzle
DIRECTIONS:
✔️ Preheat oven to 350F.
✔️ In a bowl, combine ribeye, cheeses, chimichurri sauce (save some for dipping), and salt.
✔️ Slice the bread in a diamond pattern (be careful to not slice all the way to the bottom of the loaf).
✔️ Fill the sliced crevices with the cheese-steak-chimi mixture.
✔️ Place the stuffed loaf onto a sheet pan.
✔️ Drizzle with olive oil.
✔️ Bake ~13 minutes until the cheese is bubbly and crust is crunchy.
✔️ Sprinkle with salt.
✔️ Pull off a big, loaded chunk and dunk it into the extra chimichurri.
✔️ ENJOY!
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