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

This delicious recipe for Mini Open-Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil is a quick and easy meal that’s perfect for any occasion. With crispy, golden garlic bread, tender steak, and melty cheese, this dish is sure to impress. Plus, you can easily customize it with your favorite ingredients!

Ingredients Needed:

• 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
• Parsley oil

Steak:

• 1 boneless rib-eye, about 16 ounces
• Olive oil
• Salt
• Freshly ground black pepper

Parsley Oil:

• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 cup canola oil
• Salt
• Pepper

How To Make Mini Open-Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil Recipe?

1. Prepare the Garlic Butter: Mix the butter and roasted garlic puree in a bowl. Season with salt and pepper.
2. Grill the Bread: Brush one side of the bread with the garlic butter. Grill the bread, butter side down, until golden brown. Flip, top with cheese, and grill for 30 more seconds to melt the cheese.
3. Cook the Steak: Brush the steak with olive oil and season with salt and pepper. Grill for 4-5 minutes per side for medium-rare. Let it rest for 5 minutes, then slice it into thin pieces.
4. Make Parsley Oil: Mix chopped parsley and canola oil in a small bowl. Season with salt and pepper.
5. Assemble the Sandwiches: Place the grilled bread on a plate, top with sliced steak, and drizzle with parsley oil. Serve immediately.

Recipe Tips:

• Rest the steak after grilling: Let the steak sit for 5 minutes before slicing to keep the juices inside for a tender, juicy bite.
• Grill the bread until golden brown: Grill the bread on one side until it’s crispy and golden before adding the cheese to avoid soggy bread.
• Use fresh roasted garlic: For the best flavor, make sure to use fresh roasted garlic rather than raw to give your garlic bread a rich, savory taste.
• Don’t overcook the steak: Grill the steak for 4-5 minutes on each side for a perfect medium-rare. Overcooking can make it dry.
• Make parsley oil in advance: Prepare the parsley oil before cooking the steak and bread to save time and let the flavors blend well.

How To Store & Reheat Leftovers?

• Refrigerate: Allow leftovers to cool to room temperature before placing them in an airtight container. Store in the fridge for up to 2 days.
• Reheat: Preheat the air fryer to 180°C. Place the sandwiches in the basket and heat for 3-4 minutes until the bread crisps and cheese melts.

Nutrition Facts:

• Calories: 348 kcal
• Total Fat: 31 g
• Saturated Fat: 15 g
• Cholesterol: 60 mg
• Sodium: 600 mg
• Potassium: 200 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Sugars: 1 g
• Protein: 12 g

Try More Bobby Flay Recipes:

• Grilled Garlic Bread
• Bobby Flay Chicken Fried Steak
• Halibut with Charred Garlic Oil and Tomato Relish
• Philly Cheese Steak

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

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Appetizers Recipe Keys: M Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:12 servingsCalories:348 kcal Best Season:Suitable throughout the year

Description

This delicious recipe for Mini Open-Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil is a quick and easy meal that’s perfect for any occasion. With crispy, golden garlic bread, tender steak, and melty cheese, this dish is sure to impress. Plus, you can easily customize it with your favorite ingredients!

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
• Parsley oil

Steak:

• 1 boneless rib-eye, about 16 ounces
• Olive oil
• Salt
• Freshly ground black pepper

Parsley Oil:

• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 cup canola oil
• Salt
• Pepper

Instructions

1. Prepare the Garlic Butter: Mix the butter and roasted garlic puree in a bowl. Season with salt and pepper.
2. Grill the Bread: Brush one side of the bread with the garlic butter. Grill the bread, butter side down, until golden brown. Flip, top with cheese, and grill for 30 more seconds to melt the cheese.
3. Cook the Steak: Brush the steak with olive oil and season with salt and pepper. Grill for 4-5 minutes per side for medium-rare. Let it rest for 5 minutes, then slice it into thin pieces.
4. Make Parsley Oil: Mix chopped parsley and canola oil in a small bowl. Season with salt and pepper.
5. Assemble the Sandwiches: Place the grilled bread on a plate, top with sliced steak, and drizzle with parsley oil. Serve immediately.

Notes

• Rest the steak after grilling: Let the steak sit for 5 minutes before slicing to keep the juices inside for a tender, juicy bite.
• Grill the bread until golden brown: Grill the bread on one side until it’s crispy and golden before adding the cheese to avoid soggy bread.
• Use fresh roasted garlic: For the best flavor, make sure to use fresh roasted garlic rather than raw to give your garlic bread a rich, savory taste.
• Don’t overcook the steak: Grill the steak for 4-5 minutes on each side for a perfect medium-rare. Overcooking can make it dry.
• Make parsley oil in advance: Prepare the parsley oil before cooking the steak and bread to save time and let the flavors blend well.

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