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“Now, this is a Texas sandwich. Make it and you'll see....”
READY IN:
30mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
  2. Slice onion as thinly as possible.
  3. Trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
  4. Heat a large skillet over med-high heat. Melt butter. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
  5. Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
  6. Add 1 tablespoon butter to same skillet and saute onion about 5 minutes. Add beer and cook 5 more minutes, until liquid is almost absorbed.
  7. While onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
  8. Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
  9. Serve immediately. You should get 4 sandwiches.

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