Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, open faced steak sandwiches on garlic bread with aged provolone, caramelized onions, and parsley oil. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil. This is one of Bobby flays recipes that we decided to try out tonight and Swift River Cultures kitchen And I must say it was an instant success very very good chase a couple. Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil. Here is how you cook that.

Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook open faced steak sandwiches on garlic bread with aged provolone, caramelized onions, and parsley oil using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil:

1. Make ready 1 (16 ounce) boneless ribeye steak
2. Get 2 tablespoons olive oil
3. Make ready Salt and pepper
4. Make ready 10 tablespoons unsalted butter at room temperature
5. Get 6 cloves garlic roasted then peeled and mashed
6. Take 12 slices French bread
7. Make ready 6 slices aged provolone sliced lengthwise
8. Prepare Caramelized onions (see note)
9. Take Parsley oil (see note)

Place the olive oil, coriander, basil, parsley, lime juice, garlic and one tablespoon of salt in a blender and mix until smooth. A Roast Beef Recipe That Makes for the Perfect Entrée and Next-Day Sandwiches Medium cheddar is balanced, properly melty, and endlessly customizable. See more ideas about sandwiches, recipes, cooking recipes.

Instructions to make Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions, and Parsley Oil:

1. 20 minutes before grilling remove the steak from the refrigerator and lets it cover it at room temperature
2. Heat your grill to high
3. Brush steak on both sides with the oil and season with salt and pepper play on the grill and cook until golden brown and slightly chard 4 to 5 minutes turn over and continue grilling for 6 to 7 minutes for medium rare
4. Transfer the steak to a cutting board 10 loosely with foil and let rest for five minutes then slice in the quarter inch thick slices
5. Well the steak is resting mixed together the butter and garlic purée and season with salt and pepper brush one side of each slice of bread with a tablespoon of the butter in place on the grill butter side down grill until golden brown 1 to 2 minutes turn over and top with the cheese and grill for 30 seconds longer or until the cheese melts
6. Placed garlic bread on a platter and top with some of the caramelized onions a few slices of beef and drizzle with the parsley oil
7. Note: For the caramelized onions you’re gonna need 2 tablespoons of olive oil 2 tablespoons of butter three large Spanish onions 1 tablespoon balsamic vinegar and salt and pepper
8. Heat the oil and butter in a large sauté pan on the grill or on the stove top add onions and cook stirring occasionally until soft and caramelized add vinegar and season with salt and pepper onions can be covered and refrigerated for up to one day reheat before serving
9. Note: For the Percy oil you’re gonna need a quarter cup of finely chopped fresh flat leaf parsley I have a cup of olive oil salt and pepper
10. Mixed together the parsley and oil in a small bowl and season with salt and pepper and parsley oil can be covered and refrigerated overnight bring to room temperature before serving
11. For grilling the garlic take four or five clothes of garlic leave the leaves on put them in a tinfoil boat with salt pepper and like a little over a tablespoon or so of all oil ceiling throw on the grill for like 45 minutes then when they’re ready to handle press it in and mix with the butter

Medium cheddar is balanced, properly melty, and endlessly customizable. See more ideas about sandwiches, recipes, cooking recipes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Place on preheated grill, carefully, as they will flame up.

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