Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Name: Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Freshly ground black pepper; 118 milliliters canola oil; 12 slices French bread, cut 1/2-inch thick; 59 milliliters finely chopped fresh flat-leaf parsley; 12 servings Olive oil; 12 servings Pepper; 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick; 1 boneless rib-eye, about 16 ounces; 6 cloves roasted garlic, pureed; 12 servings Salt; 1 sticks unsalted butter

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil requires around 40 minutes from start to finish. This recipe serves 12. One portion of this dish contains around 15g of protein, 40g of fat, and a total of 567 calories. If you have olive oil, canolan oil, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. A couple people really liked this main course. It is perfect for valentin day.

Instructions

Watch how to make this recipe.

Heat the grill.

Equipment you will use

Grill

Mix together the butter and garlic puree and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic Paste

Butter

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.

Ingredients you will need

Butter

Cheese

Bread

Equipment you will use

Grill

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.

Ingredients you will need

Parsley

Cheese

Garlic

Bread

Beef

Cooking Oil

Remove the steak from the refrigerator 30 minutes before grilling.

Ingredients you will need

Steak

Heat grill to high.

Equipment you will use

Grill

Brush steak on both sides with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Steak

Cooking Oil

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.

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Grill

Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Equipment you will use

Grill

Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Equipment

Grill

Bowl

Ingredients

Servings:

12servings

Freshly ground black pepper 118milliliters

canola oil 12slices

French bread, cut 1/2-inch thick 59milliliters

finely chopped fresh flat-leaf parsley 12servings

Olive oil 12servings

Pepper 6slices

aged provolone cheese, halved lengthwise, cut 1/4-inch thick 1

boneless rib-eye, about 16 ounces 6cloves

roasted garlic, pureed 12servings

Salt 1sticks

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Nickel & Nickel Harris Vineyard Merlot. It has 4.2 out of 5 stars and a bottle costs about 40 dollars.