Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
2019-07-30- Cuisine: American
- Course: Appetizer, Main Dish
- Skill Level: Easy
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- Yield : 12 mini sandwiches
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 40m
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Ingredients
- 1 1/4 sticks unsalted butter
- 6 cloves roasted garlic, pureed
- Salt
- Pepper
- 12 slices French bread, cut 1/2-inch thick
- 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
- Steak, recipe follows
- Parsley oil, recipe follows
- 1 boneless rib-eye, about 16 ounces
- Olive oil
- Salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup canola oil
- Salt
- Pepper
Method
Step 1
Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
Step 2
Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
Step 3
Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
Step 4
Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
Step 5
Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
Step 6
Mix together ingredients in a small bowl. Season with salt and pepper, to taste.