Texas Toast Steak Sandwiches Recipe
Texas Toast Steak Sandwiches Recipe photo by Taste of Home

Texas Toast Steak Sandwiches Recipe

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These hearty open-faced sandwiches from Taryn Kuebelbeck are layered with fresh spinach, cheese, tomato and beef. Serve with ice-cold lemonade for a knockout summer lunch!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/3 cup mayonnaise
  • 2 teaspoons minced chipotle pepper in adobo sauce
  • 6 slices Texas toast
  • 6 beef cubed steaks (4 ounces each)
  • 2 cups fresh baby spinach
  • 6 Muenster cheese slices (1/2 ounce each)
  • 6 tomato slices

Nutritional Facts

1 open-faced sandwich equals 383 calories, 19 g fat (5 g saturated fat), 82 mg cholesterol, 400 mg sodium, 19 g carbohydrate, 1 g fiber, 32 g protein.


  1. In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions.
  2. Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
  3. Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Texas Toast Steak Sandwiches in Simple & Delicious September/October 2008, p24

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Reviewed Jan. 5, 2016

"Quick and easy open-faced sandwiches. I served them with the Fresh Broccoli Salad from the same issue."

Reviewed May. 30, 2011

"We LOVE these and they are very easy to make kid friendly by making a few without peppers. Going to try grilling the steaks tonight!"

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