Recipe: Rib Eye Sandwiches with the Works

RIB EYE SANDWICHES WITH THE WORKS

FOR THE ONIONS:
2 large onions, sliced
3 tablespoons butter or margarine
FOR THE STEAKS:
1 tablespoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons snipped fresh parsley
2 teaspoons snipped fresh basil (or 1/2 teaspoon dried basil, crushed)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Cooking oil
4 rib-eye steaks (cut 1/2-inch thick)
TO SERVE:
4 Kaiser rolls, split and toasted
Steak sauce and creamy Dijon-style mustard (optional)

TO PREPARE THE ONIONS:
In large skillet, cook onions in butter or margarine over medium-low heat, covered, for 13 to 15 minutes or until onions are tender. Uncover skillet and increase heat to medium. Continue cooking, turning onions frequently, until onions are golden.

MEANWHILE, TO PREPARE THE STEAKS:
In a small bowl, blend together Worcestershire sauce, garlic, parsley, basil, salt and pepper. Rub over both sides of steaks.

Brush a griddle or an extra-large heavy skillet with some cooking oil. Heat over medium- high heat until hot. Add steaks; reduce heat to medium and cook for 5 to 8 minutes, turning steaks occasionally or until desired doneness is reached.

TO SERVE:
If you like, spread the sides of the Kaiser rolls with steak sauce or mustard.

Serve the steaks on Kaiser rolls; heap with caramelized onions.

Servings: 4
From: Joyce Jandera, Hanover
Source: The Wichita Eagle 1999 Holiday Cookbook