Name: Open-Faced Steak Sandwich
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT18H40M0.000S
Yield: 4 servings
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 a chef, restaurant or culinary professional. It has not been tested for home use.

This recipe has been updated and may differ from what was originally published or broadcast.

Recipe courtesy of Sophia's Restaurant, Buffalo, NY

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Open-Faced Steak Sandwich

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