Prep 10 mins
Cook 20 mins
Now, this is a Texas sandwich. Make it and you'll see....
- 4 rib eye steaks, cut 3/8-inch thick
- 1⁄2 teaspoon black peppercorns, whole
- 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
- 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.