Open-Face Steak Reubens

open-face-steak-reubens
Photo by Paul Sirisalee
Open-Face Steak Reubens 3.6 23 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 517 calories
    • Fat 28 g
    • Sat Fat 10 g
    • Cholesterol 82 mg
    • Sodium 1,235 mg
    • Protein 38 g
    • Carbohydrate 27 g
    • Sugar 8 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 445 mg

Heat broiler. Season the steak with ½ teaspoon each salt and pepper. Cook in the oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

Toast the bread.

Dividing evenly, top the bread with the Russian dressing, steak, sauerkraut, and Swiss cheese. Broil until the cheese melts, 3 to 5 minutes.

Ingredients

  1. Check 1 pound sirloin steak (1 inch thick)
  2. Check kosher salt and black pepper
  3. Check 2 teaspoons olive oil
  4. Check 4 slices rye bread
  5. Check 1/2 cup Russian dressing
  6. Check 1 cup sauerkraut
  7. Check 8 slices Swiss cheese
  8. Check chips, for serving

Directions

  1. Heat broiler. Season the steak with ½ teaspoon each salt and pepper. Cook in the oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
  2. Toast the bread.
  3. Dividing evenly, top the bread with the Russian dressing, steak, sauerkraut, and Swiss cheese. Broil until the cheese melts, 3 to 5 minutes.
  4. Serve the sandwiches with the chips.