Argentinian Beef Melts

Spiced up beef and provolone cheese are the basis for these delicious Argentinian Beef Melts.

Yield: 4 servings

Ingredients

12 ounces cooked beef pot roast or brisket, shredded
1 medium red bell pepper, cut into 1/4 inch thick strips
4 slices reduced-fat or regular provolone cheese
4 slices crusty bread (about 6 x 3 x 1/2 inch)
3/4 cup packed fresh parsley, chopped
2 cloves garlic
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt

Instructions

Heat oven to 350 degrees F.
Place bread slices in single layer on baking sheet.
Place bell pepper strips on foil-line baking sheet coated with nonstick cooking spray.
Bake bread for 10 to 13 minutes, turning once.
Roast peppers for 10 to 15 minutes or until lightly browned. Set aside.
Meanwhile, place parsley and garlic in food processor or blender container. Cover; process until finely chopped.
Add lime juice, oil, and salt; process just until blended.
Spread Chimichurri Sauce evenly on one side of each bread slice; top evenly with pot roast and red pepper strips.
Top each bread slice with cheese.
Place on baking sheet.
Bake at 350 degrees F for 7 to 10 minutes or until beef is heated through and cheese is melted.

Nutrition

Per serving, using beef pot roast: 458 calories; 15g fat (6g saturated fat; g monounsaturated fat); 72mg cholesterol; 886mg sodium; 41g carbohydrate; 2.9g fiber; 38g protein; 6.7mg niacin; 0.4mg vitamin B6; 3.0mcg vitamin B12; 6.0mg iron; 47.4mcg selenium; 7.2mg zinc; 104.5mg choline

Per serving, using beef brisket: 478 calories; 15g fat (6g saturated fat; 6g monounsaturated fat); 65mg cholesterol; 869mg sodium; 41g carbohydrate; 2.9g fiber; 44g protein; 7.8mg niacin; 0.5mg vitamin B6; 2.5mcg vitamin B12; 5.7mg iron; 50.8mcg selenium; 8.5mg zinc; 125.0mg choline

Attribution

Recipe and photo used with permission from: Texas Beef Council