Open-Faced Greek Steak Sandwiches
Ingredients
The bread and cheese
-
4
oz
French bread, diagonal slices
-
3
oz
crumbled feta
-
1
oz
whipped cream cheese
The steak and seasoning
-
1
teaspoon
olive oil
-
¼
teaspoon
dried basil
-
¼
teaspoon
dried oregano
-
¼
teaspoon
dried rosemary
-
¼
teaspoon
minced garlic
-
½
lb
raw lean trimmed flank steak, cut into thin strips
-
to taste
salt and black pepper
The toppings
-
4
pieces
kalamata olives, chopped
-
2
pieces
cherry tomatoes, chopped
-
2
tablespoons
diced cucumbers
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with foil.
- Place the baguette slices on the baking sheet and spray both sides with cooking spray, then bake for 10-14 minutes until golden.
- In a food processor, blend feta and cream cheese until smooth and set aside.
- Heat olive oil in a skillet and add basil, oregano, rosemary, and garlic, stirring to combine.
- Add steak strips to the skillet, season with salt and pepper, and cook for about 5 minutes until done.
- Assemble each sandwich by spreading whipped feta on toasted bread, topping with steak, olives, tomatoes, and cucumbers.
Nutrition Facts (estimated)
Servings
4
Calories
255
Total fat
13g
Total carbohydrates
16g
Total protein
18g
Sodium
20mg
Cholesterol
20mg
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