Rib Eye Sandwiches

• 4 rib eye steaks, cut 3/8-inch thick
• 1/2 teaspoon black peppercorns, whole
• salt
• 1 large yellow onion, thinly sliced
• 3 tablespoons butter
• 3/4 cup beer
• 1 (5 ounce) box boursin cheese (garlic and herb spread)
• 24 ounces loaf sourdough bread, square and sliced 3/4-inch thick

1. Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
2. Slice onion as thinly as possible.
3. Trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
4. Heat a large skillet over med-high heat. Melt butter. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
5. Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
6. Add 1 tablespoon butter to same skillet and saute onion about 5 minutes. Add beer and cook 5 more minutes, until liquid is almost absorbed.
7. While onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
8. Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
9. Serve immediately. You should get 4 sandwiches.

black peppercorns, salt, yellow onion, butter, beer, boursin cheese, bread

Taken from www.food.com/recipe/rib-eye-sandwiches-129750 (may not work)