Mini Open Faced Steak Sandwiches on Garlic Bread wi

Name: Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the grill.
2
Mix together the butter and garlic puree and season with salt and pepper.
3
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.
4
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.
5
Steak:
6
Remove the steak from the refrigerator 30 minutes before grilling.
7
Heat grill to high.
8
Brush steak on both sides with oil and season with salt and pepper.
9
Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
10
Turn over and continue grilling to medium-rare doneness.
11
Remove from the grill and let rest 5 minutes.
12
Slice into 1/4-inch thick slices.
13
Parsley Oil:
14
Mix together ingredients in a small bowl.
15
Season with salt and pepper, to taste.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 sticks unsalted butter, 6 cloves roasted garlic, pureed, Salt, Pepper, and more.

Yes, Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions