4boneless beef ribeye steaks, cut 3/8-inch thick (about 1 1/2 pounds),
1/2teaspoonH-E-B Black Pepper Grinder,
1/2 tsp. H-E-B Iodized Salt,
1large yellow onion, thinly sliced,
124 ounce loafsquare sourdough bread, sliced 3/4-inch thick,
2 1/2 Tbsp. H-E-B Unsalted Butter,
3/4 c.Real Ale Lost Gold IPA,
15.5 oz. boxBoursin Garlic & Fine Herbs Gournay Cheese,
1Heat broiler. Press pepper onto both sides of steaks and sprinkle lightly with salt.
2Slice onion as thinly as possible. Trim heels from bread loaf; cut loaf into 8 slices, each about 3/4-inch thick.
3Heat a large skillet over medium-high heat. Melt 1 tablespoon butter in skillet. Cook steaks in 2 batches, 2 to 3 minutes per side; do not overcook. Add 1 tablespoon butter to pan between batches, if needed. Cover steaks and set aside to keep warm. Trim excess fat, if desired.
4Add 1 tablespoon butter to same skillet and saute; onion 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 light golden.
5Spread Boursin over 1 side of each bread slice. Place steaks, topped with onions, in between 2 bread slices to make 4 sandwiches. Serve immediately.
Serving size: 227g, Calories: 540, Total Fat: 23g, Saturated Fat: 10g, Sodium: 780mg, Carbohydrates: 48g, Dietary Fiber: 2g, Protein: 33g