Open-Face Steak Reubens Recipe

Cooking Directions

• STEP 1.Preheat your broiler to high and place a rack in the upper third of the oven.
• STEP 2.Season the steak with salt and pepper on both sides.
• STEP 3.Heat a large skillet over medium-high heat and add the oil. Once hot, add the steak and cook for 3-4 minutes per side for medium-rare. Remove the steak from the skillet and let it rest for a few minutes before slicing.
• STEP 4.While the steak is resting, toast the rye bread slices under the broiler until lightly golden.
• STEP 5.Spread Thousand Island dressing on each slice of toasted rye bread.
• STEP 6.Top each slice with sauerkraut and then layer on the sliced steak.
• STEP 7.Place the open-face sandwiches on a baking sheet and top with Swiss cheese.
• STEP 8.Broil the sandwiches for 2-3 minutes, or until the cheese is melted and bubbly.
• STEP 9.Remove from the oven and let the sandwiches cool slightly before serving.
• STEP 10.Serve the Open-Face Steak Reubens with a side of pickles or coleslaw for a complete meal.

Cooking Tips

• Choose a tender cut of steak, such as ribeye or strip steak, for the best results.
• Make sure to let the steak rest before slicing to allow the juices to redistribute.
• Feel free to customize your Open-Face Steak Reubens by adding additional toppings like sliced tomatoes or avocado.

Storage and Serving

• These Open-Face Steak Reubens are best served immediately while the cheese is still hot and gooey.
• If you have leftovers, store the sliced steak, sauerkraut, and dressing separately in airtight containers in the refrigerator.
• To reheat, warm the steak in a skillet over medium heat until heated through. Assemble the sandwich with the remaining ingredients and broil until the cheese is melted.