Description
Perfect for a game day feast, these sandwiches are packed with savory flavors and gooey cheese. Enjoy!
Ingredients
Scale
- ⅓ cup butter, softened
- 6–8 cloves garlic, finely minced
- 1.5 tablespoons fresh parsley, finely chopped
- 1 large loaf of French bread
- 2 (12 oz) packages Bertolino Certified Angus Beef Shaved Ribeye
- 6 large slices provolone cheese
- Salt and pepper, to taste
Instructions
- Prepare Garlic Butter: In a small bowl, combine the softened butter with minced garlic and chopped parsley. Mix until well combined.
- Toast Bread: Preheat your oven to 400°F (200°C). Slice the French bread open lengthwise and coat the inside with the garlic butter. Place the bread cut-side up on a baking sheet and toast in the oven for 5-10 minutes, or until lightly golden brown. Remove from the oven and set aside.
- Cook Steak: Heat a cast iron skillet over medium-high heat. Add the remaining garlic-parsley-butter mixture to the skillet. Add the shaved ribeye steak and season with salt and pepper. Cook the steak until it reaches your desired doneness.
- Assemble Sandwiches: Top the toasted garlic bread with the cooked steak. Place a slice of provolone cheese on top of the steak.
- Broil: Return the baking sheet with the sandwiches to the oven. Broil for 1-2 minutes, or until the provolone cheese is melted and bubbly.
- Serve: Remove from the oven, fold the sandwich in half, and slice into handheld strips.
Notes
For an extra kick, add some sliced jalapeños or a drizzle of hot sauce before serving.
- Prep Time: 15 mins
- Cook Time: 10-15 minutes
- Category: Sandwiches
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg