The churrasco sandwich is a beloved South American staple, typically featuring thinly sliced grilled beef (churrasco), melted cheese, and a vibrant chimichurri sauce, all piled onto a soft roll. It’s a satisfying, flavor-packed meal that’s surprisingly simple to make at home. This recipe focuses on building a classic version while giving you a clear picture of its calorie content, so you can enjoy it with full awareness.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 4 soft sandwich rolls (like bolillos or telera), about 6 inches each
- 4 slices (about 4 oz / 115 g total) of mozzarella or provolone cheese
- 1 cup (240 ml) chimichurri sauce (store-bought or homemade, see variations)
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1 cup (30 g) fresh arugula or lettuce (optional)
Instructions
- If your beef isn’t already thinly sliced, place it in the freezer for 15-20 minutes to firm up, then slice it as thin as possible against the grain. This makes it easier to slice thinly and ensures quick, even cooking.
- In a bowl, toss the sliced beef with 1 tablespoon (15 ml) of olive oil, salt, and pepper. Let it sit at room temperature while you prepare the other ingredients.
- Heat a large skillet or griddle over high heat. Add the remaining 1 tablespoon (15 ml) of olive oil. Working in batches to avoid overcrowding, cook the beef slices for 1-2 minutes per side, until browned and cooked to your desired doneness. For medium-rare, the internal temperature should read 145°F (63°C) on a food thermometer (USDA FSIS safe minimum for whole cuts of beef). Remove the beef from the skillet and set aside.
- In the same skillet, lightly toast the cut sides of the rolls until golden brown, about 1-2 minutes. Remove and set aside.
- Lower the heat to medium. Place the cheese slices in the skillet and let them melt slightly for about 1 minute, then place the cooked beef on top of the cheese and remove from heat. This helps the cheese stick to the beef.
- To assemble each sandwich: spread a generous amount of chimichurri on the bottom half of each roll. Top with a portion of the beef and melted cheese, then add tomato slices, red onion, and arugula if using. Place the top half of the roll over the filling.
- Serve immediately while warm, with extra chimichurri on the side if desired.
Tips
- Slice beef thinly: Partially freezing the beef for 15-20 minutes before slicing makes it much easier to get paper-thin slices, which cook quickly and stay tender.
- Don’t overcrowd the pan: Cooking the beef in batches ensures it sears rather than steams, giving you a nice crust and better flavor.
- Chimichurri control: If you’re watching calories, use a lighter hand with the chimichurri, as it’s oil-based. You can also make a lighter version with less oil and more vinegar (see variations).
- Bread matters: The type of roll significantly affects calories. A crusty, airy roll will have fewer calories than a dense, buttery brioche. Choose a roll that’s soft but not too rich.
Serving Suggestions
Serve the churrasco sandwich with a side of grilled vegetables, a simple green salad, or a small bowl of black beans. For a classic South American touch, pair it with a cold glass of tereré or a light beer. The sandwich is a meal in itself, so keep sides simple.
Variations
- Chicken Churrasco: Substitute the beef with thinly sliced chicken breast. Cook to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
- Pork Churrasco: Use thinly sliced pork loin or tenderloin. Cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Replace the beef with grilled portobello mushrooms or halloumi cheese. The chimichurri and toppings will still shine.
- Lighter Chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, and a small amount of olive oil (or even water) for a lower-calorie sauce.
- Add Avocado: Sliced avocado adds creaminess and healthy fats, but also increases the calorie count by about 80-100 calories per half avocado.
Storage and Reheating
Store leftover cooked beef and assembled sandwiches separately in airtight containers in the refrigerator for up to 3-4 days. The bread will become soggy if stored with the wet ingredients, so it’s best to keep components separate. To reheat, warm the beef in a skillet over medium heat until hot, and toast the bread fresh. Reheat leftovers to an internal temperature of 165°F (74°C) for safety. The sandwich is best enjoyed fresh, but this method helps maintain quality.
Frequently Asked Questions
How many calories are in a churrasco sandwich?
A typical churrasco sandwich with beef, cheese, chimichurri, and a standard roll contains approximately 600-800 calories. The exact number varies based on the cut of beef, type of cheese, amount of chimichurri, and the size of the roll.
What is the best cut of beef for churrasco?
Thinly sliced sirloin, flank steak, or skirt steak are ideal. They have good flavor and become tender when sliced thin and cooked quickly over high heat.
Can I make chimichurri ahead of time?
Yes, chimichurri can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld and develop over time.
How do I reduce the calories in a churrasco sandwich?
Use a leaner cut of beef, reduce the amount of cheese, use a lighter chimichurri (or less of it), and choose a smaller or lighter roll. You can also skip the cheese entirely or use a low-fat version.
Is churrasco the same as Brazilian barbecue?
Churrasco refers to grilled meat in Portuguese and Spanish, and in Brazil, it’s a style of barbecue. However, the churrasco sandwich is a different dish, popular in Chile and other South American countries, featuring grilled beef on a roll with toppings.
Can I use a different type of cheese?
Yes, any good melting cheese works. Provolone, mozzarella, or even a mild cheddar are great choices. The key is that it melts well and complements the beef and chimichurri.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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