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

Total Time:
40 min
20 min
5 min
15 min

12 mini sandwiches

  • 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
Watch how to make this recipe.
  • Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

  • 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.

  • 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.

  • Steak:

  • Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

  • 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.

  • Parsley Oil:

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

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