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Ribeye and Onion Sourdough Sandwich
Prep Time:
10 minutes
Cook Time:
16 minutes
4 servings

4 boneless beef ribeye steaks, cut 3/8-inch thick (about 1 1/2 pounds

1/2 teaspoon Morton & Bassett whole black peppercorns, ground

* salt

1 large yellow onion, thinly sliced

1 24 ounce loaf square sourdough bread, sliced 3/4-inch thick

2 to 3 tablespoons H-E-B butter

3/4 cup beer

1 5.2 ounce box Boursin garlic and herb spread


Heat broiler. Press pepper onto both sides of steaks and sprinkle ligh
tly with salt.
Slice onion as thinly as possible. Trim heels from bread loaf; cut loa
f into 8 slices, each about 3/4-inch thick.
Heat a large skillet over medium-high heat. Melt 1 tablespoon butter i
n skillet. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side; do n
ot overcook. Add 1 tablespoon butter to pan between batches, if needed
. Cover steaks and set aside to keep warm. Trim excess fat, if desired
Add 1 tablespoon butter to same skillet and saute; onion 5 minutes. Ad
d beer and cook 5 more minutes, until liquid is almost absorbed. While
onion cooks, toast bread under broiler 2 minutes per side or until li
ght golden.
Spread Boursin over 1 side of each bread slice. Place steaks, topped w
ith onions, in between 2 bread slices to make 4 sandwiches. Serve imme

Nutritional Information

No Nutritional Information Available


Cooking Connection