Chimichurri Cheesesteaks

Ingredients

• 1.5 pounds u.s. beef chuck-eye steaks boneless
• 2 cups flat-leaf parsley leaves fresh packed 2 bunches
• 4  garlic cloves chopped
• 0.3 cup juice of lemon 
• 2 tablespoons olive oil extra-virgin
• 1.3 teaspoons pepper divided
• 0.3 pound provolone cheese thinly sliced
• 1.8 teaspoons morton salt divided
• 4 cups onion sweet thinly sliced 2
• 2 tablespoons crisco vegetable oil 
• 6 servings reynolds wrap heavy duty foil 
• 6  sara lee center-split deli rolls 

Equipment

• food processor
• bowl
• blender
• grill
• aluminum foil

Directions

1. Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.)
2. Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside.
3. Cook onion and 1/2 teaspoon salt in hot vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
4. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
5. Grill, covered with grill lid, over medium-high heat (350 to 40
6. to 10 minutes on each side or to desired degree of doneness.
7. Cut rolls in half lengthwise, and grill cut sides of rolls during the last few minutes of cooking steaks.
8. Remove steaks and rolls.
9. Cut steaks into thin slices.
10. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.