Open-Faced French Dip Philly by Christie Vanover
Serves: 15 appetizers
Prep: 15 mins
Cook: 30 min
Total
Time: 45 min
Ingredients
2 tbsp butter
1 onion, thinly sliced
1 ribeye
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
pinch red pepper flakes
4 oz shredded provolone cheese
1 baguette
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1/2 tsp kosher salt
Instructions
- Heat the right and middle burners on the Turbo Grill to medium heat. Heat the left burner to high heat.
- Place a grill-safe skillet on the grill over medium heat. Add the butter and onions. Cook slowly for about 20 minutes, stirring often.
- Season the steak on both sides with salt and pepper.
- Place the steak on the Turbo Grill over the high heat. Cook for 3 minutes per side.
- Move the steak to the center burner over medium heat and continue cooking for 5-7 more minutes, depending on your preferred doneness.
- Remove the steak from the grill. Let it rest for 5-10 minutes while the onions finish cooking.
- To the skillet of caramelized onions, stir in the mayonnaise, Worcestershire sauce, salt, pepper, and red pepper flakes. Cook until blended.
- Remove from heat. Stir in the cheese and set aside.
- Slice the baguette into 15 pieces. Brush both sides with olive oil.
- Slice the steak into thin strips.
- Top the baguette with sliced ribeye. Then, spoon on the onions and cheese mixture.
- Turn all of the Turbo Grill burners to medium heat.
- Place the slices on the warming rack. Close the lid and cook for 3-5 minutes, or until the cheese is melted.
- Garnish with fresh parsley and a pinch of salt.
