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Texas Toast Steak Sandwiches

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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!
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Ingredients

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

Directions

  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.

Nutrition Facts

1 each: 383 calories, 19g fat (5g saturated fat), 82mg cholesterol, 400mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 32g protein.

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