Difficulty Easy
Cook Time 15 min
Heat None
A loaded steak sandwich that takes things up a notch with creamy spinach, crispy bacon, and melted provolone on garlic herb butter sourdough. This ain't your average sandwich — it's a knife-and-fork situation.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 slices sourdough bread 4 tablespoons garlic herb butter, softened 1 lb ribeye or sirloin steak, thinly sliced 6 strips bacon 1 cup creamed spinach 4 slices provolone cheese 1/2 red onion, thinly sliced 1 large tomato, sliced 1/4 cup mayonnaise Salt and black pepper to taste Directions 1 Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove and drain on paper towels. Pour off most of the bacon grease, leaving about 1 tablespoon in the pan. 2 Season steak slices with salt and pepper. In the same skillet over medium-high heat, cook steak slices for 2-3 minutes per side until browned and cooked to your liking. Remove and set aside. 3 Spread garlic herb butter on one side of each bread slice. Place butter-side down in the skillet and toast over medium heat until golden brown, about 2-3 minutes. Flip and top two slices with provolone cheese, letting it melt as the other side toasts. 4 Warm the creamed spinach in a small saucepan or microwave. Spread mayo on the non-buttered side of the bread slices without cheese. Layer steak, bacon, creamed spinach, red onion, and tomato on the cheesy bread slices. Top with the other bread slices and serve immediately.
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