We've got a grown-up version of the classic steak and cheese sandwich, this time with caramelized onions, roasted cherry tomatoes and seared flank steak. Chef Paul Corsentino breaks down the techniques for making all of these gourmet fixins' plus a delicious chimichurri sauce that you'll want to spread on everything in sight, including the ciabatta bread he recommends using for this easy but gourmet cheese steak sandwich. What's your favorite kind of sandwich? Subscribe to Tasted: http://goo.gl/Z7lbS Introducing Dude Food's new chef, Paul Corsentino of the acclaimed New York restaurant, The National, who's moving us from the outdoor grill into the kitchen for more great cooking techniques. In each episode of Dude Food, we share tips and recipes for grilling manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday! Get more Dude Food: http://goo.gl/rcHdC Gourmet Cheese Steak Sandwich Recipe For the Sandwich: 3 # Flank Steak 5 pieces multigrain ciabatta rolls - square (Paul can provide if necessary) 2 cups chimichurri 2 cups carmamelized onion 2 cups roasted cherry tomatoes 5 piececes of pepperjack cheese Season the Steak with salt and pepper. Roast or grill to medium rare. Toast the bread. Slice the steak thinly against the grain and arrange 5-6 slices on the bread, next place the caramelized onion on top of the steak, followed by the tomatoes, followed by a piece of pepper-jack cheese. Place this all in the oven to melt the cheese, and then finish with the chimichurri. For the Chimichurri: 2 bunches of parsley chopped 3 garlic gloves chopped The juice of 1.5 limes One tablespoon of white wine vinegar A dash of hot sauce 8 oz of olive oil Combine ingredients in a blender and process until they have reached a pesto like consistency For the Caramelized Onions: Three red Onions julienne very thinly 1 tablespoon of olive oil 1 tablespoon sherry vinegar Salt In a medium sauté pan warm the olive oil and add the onions, cook the onions until they are completely tender. Season with salt and the vinegar. For the Roasted Cherry Tomatoes: 3 pints cherry tomatoes 2 tablespoon olive oil 1 teaspoon red wine vinegar Salt Place the tomatoes on a sheet tray with olive oil and place in an oven at 500 degrees. Roast the tomatoes. Once the tomatoes are charred, season with salt and vinegar.