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Open-faced beef and swiss recipe

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Ingredients

Adjust Servings:
¼ cup (60 ml) Canola Oil
4 thick slices of Sourdough Bread
1 lb (454 g) inside round Steak , cut in thin strips
1 each red, green, and yellow Bell Peppers , cut in thin strips
1 Red Onion , cut in thin strips
¼ cup (60 ml) commercial Teriyaki Sauce stir-fry
12 oz (360 g) Swiss Cheese , thinly sliced
2 heads Romaine Lettuce , cleaned and chopped
¼ English Cucumber , chopped
Catalina Salad dressing

Open-faced beef and swiss recipe

  • Serves 4
  • Medium

Ingredients

Directions

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This tasty sandwich was a big hit with our guest Brenda O’Reilly, owner of O’Reilly’s on George Street, St. John’s. Brenda’s also a great cook who supervises food preparation at both O’Reilly’s and her other establishment, YellowBelly Brewery and Public House. We considered it a compliment when she said she’d consider putting this One Chef One Critic offering on her menu.

Steps

1
Done

Heat about half the oil in frying pan on medium high. Fry bread on both sides to golden. Place bread on baking sheet. Add remaining oil to pan and fry beef, peppers, and onions. Add teriyaki sauce. Stir to mix.

2
Done

Evenly top slices of sourdough with fried mixture and then to each sandwich with Swiss cheese. Place under broiler until cheese is melted. Be careful not to burn cheese.

3
Done

Spread lettuce and English cucumber onto 4 plates and drizzle with catalina dressing. Place sandwiches on top of salad.

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