Rib Eye Sandwiches
"Now, this is a Texas sandwich. Make it and you'll see...."
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
4 sandwiches
- Serves:
- 4
ingredients
- 4 rib eye steaks, cut 3/8-inch thick
- 1⁄2 teaspoon black peppercorns, whole
- salt
- 1 large yellow onion, thinly sliced
- 3 tablespoons butter
- 3⁄4 cup beer
- 1 (5 ounce) box boursin cheese (garlic and herb spread)
- 24 ounces loaf sourdough bread, square and sliced 3/4-inch thick
directions
- Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
- Slice onion as thinly as possible.
- Trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
- 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.
- Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
- 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.
- While onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
- Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
- Serve immediately. You should get 4 sandwiches.
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RECIPE SUBMITTED BY
babygirl65
Crowley, TX
I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas.
I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.
