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Ribeye and Onion Sourdough Sandwich
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Nutrition Facts
Serving Size 251 g
(Approx. 8 Servings)
Amount Per Serving
Calories 600 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 12 g 60%
Trans Fat 0.5 g
Cholesterol 100 mg 33%
Sodium 780 mg 33%
Total Carbohydrate 53 g 18%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 36 g
Vitamin A 4% • Iron 35%
Vitamin C 15% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ribeye and Onion Sourdough Sandwich
Rate and Review | Read Reviews (4)
Prep Time
10 minutes
Cook Time
16 minutes
Total Time
26 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

4 boneless beef ribeye steaks, cut 3/8-inch thick or thinner (about 1 1/2 Lb total)
1/2 Tsp black pepper
1/2 Tsp salt
1 large sweet onion, thinly sliced
1 24 ounce loaf square sourdough bread, sliced 3/4-inch thick
2 1/2 Tbsp unsalted butter
3/4 cup(s) Real Ale Lost Gold IPA
1 5.2 oz package Boursin Garlic & Fine Herbs Gournay Cheese
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Instructions

1
Heat broiler.
2
Press pepper onto both sides of steaks and sprinkle lightly with salt.
3
Slice onion as thinly as possible.
4
Trim heels from bread loaf; cut loaf into 8 slices, each about 3/4-inch thick.
5
Heat a large skillet over medium-high heat.
6
Melt 1 tablespoon butter in skillet and cook steaks in 2 batches, 2-3 minutes per side; do not overcook.
7
Add 1 tablespoon butter to pan between batches, if needed. Cover steaks and set aside to keep warm. Trim excess fat, if desired.
8
Add 1 tablespoon butter to same skillet and sauté onion 5 minutes.
9
Add beer and cook 5 more minutes, until liquid is almost absorbed.
10
While onion cooks, toast bread under broiler 2 minutes per side or until light golden.
11
Spread Boursin over 1 side of each bread slice.
12
Place steaks, topped with onions, in between 2 bread slices to make 4 sandwiches. Serve immediately.

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