Chimichurri Garlic-Herb Crockpot Shredded Steak Sandwiches Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overcook the steak beyond 7 hours on low; while it will still be tender, it can become mushy. Use a meat thermometer to check that the steak reaches at least 145°F (63°C) before shredding.

If you prefer a spicier kick, increase the crushed red pepper to 1 1/2 teaspoons. For a milder version, reduce it to 1/2 teaspoon.

When shredding, use two forks to pull the meat apart along the grain. This yields longer, more appealing strands. If you have extra chimichurri, serve it on the side for guests to add more.

Toasting the rolls under the broiler gives a deeper, more satisfying crunch than a toaster. Watch them closely to prevent burning.

Variations

• Spicy Chipotle Chimichurri: Add 1-2 chipotle peppers in adobo sauce to the chimichurri before folding into the steak. The smoky heat complements the garlic and herbs beautifully.
• Cheesy Steak Sandwiches: After piling the steak onto the rolls, top with provolone or mozzarella and place under the broiler until melted and bubbly. Serve immediately.
• Low-Carb Lettuce Wraps: Skip the ciabatta rolls and serve the chimichurri steak in large lettuce leaves, such as butter lettuce or romaine. Add sliced avocado for extra creaminess.
• Citrus-Chimichurri Twist: Stir the grated zest and juice of one lime into the chimichurri for a brighter, more citrusy flavor. This pairs especially well with the beef.

Storage and make-ahead

Fridge

Leftover steak and chimichurri can be refrigerated in an airtight container for up to 4 days. Keep chimichurri separate if possible.

Freezer

Shredded steak freezes well for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over medium heat with a splash of beef broth or water, stirring until heated through. Avoid boiling to keep the meat tender.

Store leftover shredded steak in an airtight container in the refrigerator for up to 4 days. Keep the chimichurri separate if possible to maintain its fresh color. The steak can be reheated gently in the microwave or on the stovetop with a splash of water or beef broth to restore moisture.

This recipe is perfect for making ahead. Cook the steak as directed, shred it, and mix with the chimichurri. Store the mixture in the refrigerator for up to 4 days.

When ready to serve, reheat gently and pile onto freshly toasted rolls. The chimichurri can also be made up to 2 days ahead and kept refrigerated.

Serving ideas

Serve these sandwiches warm, straight from the slow cooker, with the toasted rolls on the side. Add extra chimichurri on top for a burst of fresh herb flavor.

These are hearty enough to be a main course, but they also work well for a casual gathering—set out the meat and rolls and let guests build their own.

Pair with a simple green salad or roasted potatoes to round out the meal. The zesty chimichurri and tender beef also make excellent tacos or burrito bowls if you have leftovers. For a steakhouse feel, serve with pickled onions or a side of grilled vegetables.

Frequently asked questions

Recipe card

Chimichurri Garlic-Herb Crockpot Shredded Steak Sandwiches

Prep 15 minCook 7 hTotal 7 h 15 minServes 6

Ingredients

• 3 lb bavette steak
• 8 garlic cloves, smashed
• 1/2 cup red wine vinegar
• 1 tsp crushed red pepper
• 1 stick salted butter
• 1/2 cup fresh parsley-oregano chimichurri
• 6 crusty ciabatta rolls, toasted

Instructions

1. Place the bavette steak into the slow cooker. Add the smashed garlic cloves, red wine vinegar, crushed red pepper, and the stick of salted butter. Turn the steak to coat it with the vinegar and seasonings. Let it rest for 3 minutes before slicing.
2. Cover the slow cooker and cook on LOW for 7 hours, until the steak is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
3. Using two forks, shred the steak directly in the slow cooker, mixing it with the garlic-butter jus. The meat should pull apart easily into juicy strands. Let it rest for 3 minutes before slicing.
4. Add the fresh parsley-oregano chimichurri to the shredded steak and fold gently until well combined. The chimichurri will brighten the meat with fresh herbs and a hint of tang. Let it rest for 3 minutes before slicing.
5. Split the ciabatta rolls and toast them until golden and crusty, either in a toaster or under the broiler for 1-2 minutes.
6. Pile the chimichurri steak generously onto the bottom halves of the toasted rolls. Spoon any extra jus over the meat and add more chimichurri on top if you like. Close the sandwiches and serve warm.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

28 g

Fat

26 g

Fiber

2 g

Sugar

3 g

Automatic estimate from the ingredient list, not laboratory-verified.