Welcome to this week’s Sunday Supper theme – Cowboy Cooking. What exactly IS Cowboy Cooking? Honestly it’s just what it sounds like – cooking for cowboy’s. A true cowboy cooked with what they had readily available to them. This of course was beef. And the best beef out there to use? Certified Angus Beef of course! And that’s what we are celebrating this week and I’ve brought along this awesome Open Faced Steak Sandwich!
I feel lucky because Certified Angus Beef is commonly available in my area. My favorite grocery store, Schnucks ALWAYS has the best cuts. My favorite restaurants in the area also serve Certified Angus Beef, and one of those restaurants is Mattingly’s Sports Bar and Grill. Mattingly’s has a special on their menu known as Matt’s Steak Special and is described as “a center cut Certified Angus Beef Ribeye seasoned and grilled, served atop cheese garlic bread and topped with an onion ring.” This sandwich is a customer favorite and one of mine. So I decided to make my own slightly different version at home.The first thing I knew I was going to swap out was that onion ring. I wanted wonderfully caramelized onions. I knew they would add some wonderful flavor to the sandwich. I tossed in some garlic butter mushrooms. I also opted out of the cheese garlic bread and instead added chopped cheese to the top, which melted before eating. I also added chopped basil, because I have an enormous amount growing in my garden.
Of course this became “Nicole’s Steak Special” at this point and since I knew that wouldn’t mean much to anyone else, I renamed it Open Faced Steak Sandwich because honestly that’s exactly what it is.
Open Faced Steak Sandwich
- 1-2 tablespoons olive oil
- 1 Onion, sliced
- 1-2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1/2 tablespoon butter