Open-Faced Steak Sandwich

Total Time:
18 hr 40 min
Prep:
20 min
Inactive:
18 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 to 3 tablespoons dried oregano
  • 2 to 3 tablespoons granulated garlic
  • 2 to 3 tablespoons kosher salt
  • 2 to 3 tablespoons dried parsley
  • 1 to 2 tablespoons dried basil
  • 4 cups vegetable oil
  • 24 ounces rib-eye, cut into bite-size cubes
  • Butter, for bread
  • French bread, sliced
  • 1 red pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
  • Toppings: sliced mushrooms, sliced onions and provolone cheese
Directions
  • Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib-eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.

  • Remove the rib-eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.

  • Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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