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Texas Toast Steak Sandwiches

 Texas Toast Steak Sandwiches
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!
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas
  • toast on a foil-lined baking sheet according to package directions.
  • Meanwhile, in a large skillet coated with cooking spray, cook beef in
  • batches over medium heat until no longer pink.
  • 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.
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.