Open-Faced Steak Sandwich
A great sandwich using grilled or sautéed Coleman sirloin or rib-eye steak.
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|1 medium sweet onion, sliced very thin|
|1 Tbsp sugar|
|6 Tbsp chopped toasted walnuts|
|3 oz Gorgonzola cheese, crumbled|
|3 Tbsp sun-dried tomatoes (packed in oil), drained and chopped|
|1½ lbs DLM Prime Sirloin or Rib-Eye steak, sliced thinly on the diagonal|
|3 Tbsp chopped spinach leaves|
|4 slices (1/2-inch thick) Rustic Country or Farmhouse Bread|
|2 Tbsp unsalted butter, room temperature|
|Freshly ground pepper (coarsely ground) or Italian seasoning|
Heat olive oil in skillet. Caramelize onions over low heat; add sugar and cook until brown. Remove onions; set aside. Save skillet with excess oil to use later.
Mix walnuts, Gorgonzola cheese, tomatoes, and chopped spinach in a bowl.
Preheat oven to 425°F. Spread soft butter over each bread slice and arrange on a baking sheet, butter side up. Bake bread until golden brown, about 8 minutes; set aside.
Reduce oven temperature to 350°F.
Sauté beef slices 3 to 5 minutes in skillet until medium-rare. Divide evenly on top of each bread slice. Spoon cheese mixture over beef and top with grilled onions. Season with pepper or Italian seasoning. Bake the open-faced sandwiches until the cheese has melted.
Makes 4 servings
Per serving: 641 calories; 42g total fat; 15g saturated fat; 125mg cholesterol; 565mg sodium; 25g total carbohydrates; 46g protein;