Skillet Steak and Onion on Sourdough Toast

Name: Skillet Steak and Onion on Sourdough Toast
Yield: makes 2 servings
Ingredients: 2 (4 by 6-inch) slices sourdough bread, each about 1/2 inch thick; 1 teaspoon coarsely cracked pepper; 2 (3/4-inch-thick) rib-eye steaks; 2 tablespoons (1/4 stick) butter; 1 large onion, thinly sliced; 1/2 cup beer; 2 tablespoons chopped fresh thyme, or 2 teaspoons dried

November 7, 2012

These open-faced steak sandwiches are equal parts hearty and elegant. Onions cooked in beer (ales are best) partner well with meaty rib eye, and thick toasted slices of sourdough soak up the yummy juices of both. We love this speedy skillet supper with a cup of tomato soup and a light green salad served alongside. And don’t be afraid to add a sprinkle of freshly grated aged Parmesan; a hit of salty cheese will only improve what’s already a knockout dish.

Recipe notes

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