Open Faced Cheesesteaks
Open Faced Cheesesteaks
Makes 4
15 min.
active cooking time
25 min.
total cooking time
An open-faced cheesesteak piled high with ribeye, sautéed peppers and onions, Kowalski's Signature Beef Demi-Glace, and melty cheese, all served on a thick slice of artisan bread for the ultimate fork‑and‑knife comfort bite.
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
8 oz.
sliced Minnesota Grown baby bella mushrooms
1
Minnesota Grown red bell pepper, thinly sliced
1
Minnesota Grown green bell pepper, thinly sliced
½
Minnesota Grown yellow onion, thinly sliced
¼ cup
Kowalski's Signature Beef Demi-Glace, divided, plus ½ cup more for serving, if desired
1 lb.
Kowalski's Certified Humane USDA Prime Ribeye Steak, shaved
4 (1" thick) slices
Kowalski's Signature Artisan Italian Country Bread
4 slices
provolone or American cheese
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Kowalski's English-Style Horseradish Sauce, to taste (optional)
Directions
- In a large skillet, heat 1 tbsp. oil over medium-high heat. Add mushrooms, bell peppers and onion; cook until mushrooms are browned and onion is soft and translucent (about 5 min.).
- Add 2 tbsp. demi-glace; stir to coat. Remove veggies from skillet; keep warm.
- Clean skillet; heat remaining oil over medium-high heat. Add steak; sauté until steak reaches desired doneness (about 3 min. for medium). At the end of cooking time, add 2 tbsp. demi-glace; toss steak to coat.
- Preheat broiler.
- Place bread slices on a baking sheet; top each slice evenly with shaved steak and a slice of cheese.
- Divide sautéed veggies among sandwiches; place under preheated broiler until cheese is melted (1-2 min.).
- Season with salt and pepper; drizzle with horseradish sauce, if desired.
- Heat ½ cup demi-glace; serve on the side for dipping or drizzling, if desired.
Find It!
- Find Kowalski’s Signature Beef Demi-Glace in the Meat Department.
- Find Kowalski’s Signature Artisan Italian Country Bread on the Artisan Bread Table.
Tasty Tips:
- To achieve thin, even slices, place the raw steak in the freezer for 10-20 min. before slicing. Use a sharp knife to cut against the grain for the most tender results.
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh produce grown elsewhere may be used.
