Rib Eye Sandwiches

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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