Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| White Bread | 1 slice (30g) white | 79 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ea . (12–16 ounces / 400–500 grams ) beef ribeye steaks
- Salt
- Freshly-ground black pepper
- White bread , sliced ½ inch thick
- Extra-virgin olive oil
- Shredded Gruyere cheese
- Several slices cooked bacon
Directions
Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Grill steaks, covered, over medium high heat, turning often, until your desired "doneness" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast).
Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.
Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.
Heat a grill pan over medium-high heat for 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm.