KUPILKA RECIPES: Camp-style Steak Sandwiches
Guest Blogger: Melissa Lindsay, MB
These aren’t your average camp sandwiches. We’re talking juicy steak, toasted garlic butter bread, peppery arugula, and a fresh chimichurri that pulls everything together. It’s simple enough for the backcountry, but tasty enough that you’ll want to make it at home too.
Ingredients
For the Sandwich:
> 1 lb flank or skirt steak (ribeye works too if you’re feeling fancy)
> Salt & pepper
> 1 tbsp olive oil
> 4 ciabatta buns
> 2 tbsp butter
> 2 garlic cloves, minced
> 8 slices of provolone cheese
> Sliced onions
> Sliced red pepper
> A handful of fresh arugula
For the Chimichurri:
> 1 cup fresh parsley, chopped
> 2–3 garlic cloves, minced
> 1/4 cup olive oil
> 2 tbsp red wine vinegar
> 1/2 tsp red pepper flakes (optional)
> Salt & pepper to taste
Instructions
1. Make the chimichurri:
Mix together parsley, garlic, olive oil, vinegar, red pepper flakes, and salt and pepper in a bowl or jar. Let it sit while you prep the rest—it gets better as it rests.
2. Cook the steak and veggies:
Heat your camp stove and get your pan nice and hot. Rub the steak with olive oil, season
generously with salt and pepper, and sear it for about 3–4 minutes per side (depending on thickness). Let it rest for
5–10 minutes, then slice thin against the grain. While the steak is resting grill up the onions and red pepper in the same pan.
3. Toast the bread:
Melt butter in a pan with minced garlic. Slice the bread and toast the insides until golden and crisp. Add the provolone cheese.
4. Assemble:
Layer steak slices on the toasted bread, spoon chimichurri over the top, add the veggies, add a handful of arugula, and press the sandwich closed.
Tips for Cooking at Camp:
> Bring the chimichurri pre-made in a jar to save time.
> Use a cast iron pan if possible—it gives the steak a nice sear.
> If you’re cooking for a group, double the steak and make a sandwich bar.
These sandwiches are everything I love about camping food: easy, satisfying, and packed with flavour. And when you’re somewhere beautiful and remote, it’s those small food upgrades, like chimichurri and garlic butter, that make it feel like a five-star meal.