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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Now, this is a Texas sandwich. Make it and you'll see.... 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:
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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