4 boneless beef ribeye steaks, cut 3/8-inch thick (about 1 1/2 pounds)
1/2 teaspoon H-E-B Black Pepper Grinder
1/2 tsp. H-E-B Iodized Salt
1 large yellow onion, thinly sliced
1 24 ounce loaf square sourdough bread, sliced 3/4-inch thick
2 1/2 Tbsp. H-E-B Unsalted Butter
3/4 c. Real Ale Lost Gold IPA
1 5.5 oz. box Boursin Garlic & Fine Herbs Gournay Cheese
Heat broiler. Press pepper 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, each about 3/4-inch thick.
Heat 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.
Add 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.
Spread 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