This knife-and-fork open-face sandwich features thinly sliced flap meat mixed with savory rosemary beer-glazed mushrooms and onions under a blanket of melty cheese. Here, the steak is initially cooked to medium rare to offset the extra cooking it’ll get when the sandwich is put together.
A favorite made over and over. Use a very good quality steak otherwise you will ruin the dish. I use filet or rib eye.
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