Grilled Steak and Cheese Sandwich

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Stephanie Chavez of the Spanglish Spoon uses a flavorful chimichurri verde for her grilled steak and cheese flatbread sandwiches. Make extra, you’ll be feeding a crowd with these proven winners! Muchas gracias, Stephanie!

By: Stephanie Chavez, Spanglish Spoon

Serves: 1
Prep Time:
Cook Time:

Grilled Steak and Cheese Sandwich


  • 1 Flatout Foldit Flatbread
  • 2 thin slices skirt steak
  • ½ cup finely minced cilantro
  • ¼ cup finely minced mint leaves
  • ¼ teaspoon sea salt
  • 2 garlic cloves, minced
  • 3 teaspoons extra virgin olive oil
  • fresh lemon juice to taste
  • 2 deli slices monterey jack cheese
  • tomato slices
  • Romaine lettuce


Flatout Foldit Steak and Cheese Sandwich 1.2

  1. Combine cilantro, mint, and olive oil in a medium size bowl. Make a garlic paste by adding the salt to the minced garlic and mashing it little by little with the flat side of a chef’s knife on a cutting board. Add paste to the bowl, mix well. Add lemon juice to your taste.
  2. Rub some of the sauce onto the steaks and then heat up your grill to medium-low. Once the steaks have had a chance to come to room temperature, cook them for 2-3 minutes on each side, or until you notice the edges beginning to brown. A large flat spatula helps flip them over best.
  3. When the meat is done, spread a little more of the sauce all over the meat again and set it aside.
  4. Bring the temperature on your grill to low, toast the Foldit flatbread with cheese slices on top until the cheese starts to melt and bubble.
  5. Add your toppings, and don’t forget to add more of that sauce! Fold the flatbread in half to close.

Flatout Foldit Steak and Cheese Sandwich 14

Suggested Flatout: Foldit® - Traditional White

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