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Ribeye and Onion Sourdough Sandwich

Cooking Connection



Quick and easy


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  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.
Nutritional Information
Serving size: 227g, Calories: 540, Total Fat: 23g, Saturated Fat: 10g, Sodium: 780mg, Carbohydrates: 48g, Dietary Fiber: 2g, Protein: 33g
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