Steak and Provolone Melts with Parsley Garlic Butter.
  • Tenderloin Steak
  • King’s Hawaiian Original Sweet Sliced Bread
  • Provolone Cheese slices
  • 1 Tbsp. Butter, melted
  • 1 Tbsp. Parsley, finely minced
  • 1-2 Cloves of Garlic, finely minced
  • Olive Oil
  • Salt and Pepper
  1. Preheat oven to 400 degrees, and then heat a cast iron skillet on the stovetop over medium-high heat with a drizzle of olive oil in the pan.
  2. Pat steaks dry with a paper towel, and season well on both sides with salt and pepper. Add the steaks to the hot skillet and sear on both sides, about 1-2 minutes each. Transfer the hot skillet into the preheated oven and continue to cook the steaks for 10-12 minutes, until they reach an internal temperature of 130-135 degrees for a medium-rare doneness. Set aside to rest for 3 minutes before slicing.
  3. While the steaks are cooking, prepare the rest of the sandwich ingredients. Lightly toast pieces of the King’s Hawaiian Original Sweet Sliced Bread, mince the garlic and parsley and mix into the melted butter, and spread the garlic-parsley butter on each toasted slice of bread with a pastry brush.
  4. When the steaks are rested, thinly slice them into pieces. Arrange the steak slices on half of the buttered toast pieces and top with slices of provolone cheese. Place the sandwiches open faced on a baking sheet and place under the broiler for 1-2 minutes, until the cheese is melted. Top with the remaining toasted bread slices and serve immediately.
Recipe by DomestikatedLife at