Welcome to this week’s Sunday Supper theme – Cowboy Cooking. What exactly IS Cowboy Cooking? Honestly it’s just what it sounds like – cooking for cowboy’s. A true cowboy cooked with what they had readily available to them. This of course was beef. And the best beef out there to use? Certified Angus Beef of course! And that’s what we are celebrating this week and I’ve brought along this awesome Open Faced Steak Sandwich!
I feel lucky because Certified Angus Beef is commonly available in my area. My favorite grocery store, Schnucks ALWAYS has the best cuts. My favorite restaurants in the area also serve Certified Angus Beef, and one of those restaurants is Mattingly’s Sports Bar and Grill. Mattingly’s has a special on their menu known as Matt’s Steak Special and is described as “a center cut Certified Angus Beef Ribeye seasoned and grilled, served atop cheese garlic bread and topped with an onion ring.” This sandwich is a customer favorite and one of mine. So I decided to make my own slightly different version at home.The first thing I knew I was going to swap out was that onion ring. I wanted wonderfully caramelized onions. I knew they would add some wonderful flavor to the sandwich. I tossed in some garlic butter mushrooms. I also opted out of the cheese garlic bread and instead added chopped cheese to the top, which melted before eating. I also added chopped basil, because I have an enormous amount growing in my garden.
Of course this became “Nicole’s Steak Special” at this point and since I knew that wouldn’t mean much to anyone else, I renamed it Open Faced Steak Sandwich because honestly that’s exactly what it is.
Open Faced Steak Sandwich
Center Cut Certified Angus Beef Ribeye seasoned and grilled in cast iron, sliced and served atop garlic brioche bread with caramelized onions, mushrooms, basil and Havarti.
- 1 tablespoon butter
- 1-2 tablespoons olive oil
- 1 Onion, sliced
For Butter Garlic Mushrooms
- 1 tablespoon butter
- 1-2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 Certified Angus Beef Ribeye Steaks
- salt, pepper or seasoning of choice
- 1/2 tablespoon butter
- Garlic Bread
- Bacon, Basil and Havarti Cheese, optional
Preheat oven to 450 degrees.
In a large skillet on the stove, melt butter and stir in olive oil. Toss in chopped onions, cover and cook over medium heat for about 45 minutes or until caramelized onions are desired color. Remove onions and set aside.
In same skillet, melt second tablespoon of butter, stir in garlic and then mushrooms and cook about 8-10 minutes over medium.
When ready for steaks, place your cast iron skillet in the oven for 10 minutes. While pan is heating, brush a bit of olive oil on each steak and sprinkle salt and pepper liberally over both sides of steaks. When cast iron is heated, carefully remove from the oven place on your stovetop over medium heat.
Place your steaks in your cast iron skillet and sear for 2 minutes. Flip your steaks over and put back in the oven for 6 minutes.
Remove and put your cast iron skillet back on stove over low heat.
Put skillet back on stovetop over low heat. Flip your steaks again and top with butter. Brush the butter over the tops of the steaks continually coating the steak for about 1-3 minutes.
Use a meat thermometer to check for doneness. Once your steaks are done, remove from pan and let rest five minutes before slicing.
Grill some garlic bread. Top with bacon, sliced steak and caramelized onions and mushrooms.
If desired, top with chopped cheese and basil. Serve.
Feel free to make up some brown gravy to serve over the top. We do sometimes, but this night there was just enough flavor by itself to be wonderful. It’s all a personal choice.
Looking for more great cowboy cooking recipes? Scroll down and you’ll have a whole plethora of them at your fingertips. Enjoy!
More Sunday Supper Cowboy Cooking Recipes
Beefed Up Main Dishes
- BBQ Beef Mac and Cheese by Family Foodie
- Chuckwagon Beef Stew by The Chef Next Door
- Cowboy Chili (Easy Texas Red Chili) by Curious Cuisiniere
- Cowboy Sushi by NinjaBaker.com
- Grilled Beef Skewers by The Freshman Cook
- Healthier Baked Italian Meatballs by Hardly A Goddess
- Hearty Steak and Black Bean Chili on Rice by Confessions of an Overworked Mom
- Steak and Egg Hash by Hezzi-D’s Books and Cooks
- BBQ Beef Brisket Sandwiches by Grumpy’s Honeybunch
- Cowboy Burgers by Home Sweet Homestead
- Grilled Butter Burgers by That Skinny Chick Can Bake
- Open Faced Steak Sandwich by Daily Dish Recipes
- Slow Cooker Steak Sandwiches by Restless Chipotle
- Barbecue Beef Skillet Cornbread by Cindy’s Recipes and Writings
- Beef and Cabbage Bake by Our Good Life
- Cowboy Nachos by Feeding Big
- Slow Cooker Cowboy Baked Beans by Renee’s Kitchen Adventures
- Chicken Fried Ribeye by Life Tastes Good
- Curry Chili Rubbed Sirloin Steak by Food Done Light
- Grilled Porterhouse with Foil Pouch French Onion Green Beans by Sunday Supper Movement
- Paleo Salisbury Steak by Cricket’s Confections
- Ribeye & Scallops with Beer-Butter Sauce by Gourmet Everyday
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