 | | Nutrition Facts | | | Makes 4 servings | | Amount Per Serving | | | Calories | 492.0 | | | Total Carbs | 10.3 g | | | Dietary Fiber | 0.8 g | | | Sugars | 1.3 g | | | Total Fat | 36.9 g | | | Saturated Fat | 16.0 g | | | Unsaturated Fat | 1.2 g | | | Potassium | 343.2 mg | | | Protein | 27.8 g | | | Sodium | 436.9 mg | | Dietary Exchanges
36.9334 Fat, 0.0047 Vegetables, 2.81298 Meat, 0.6575 Starch, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients 1.0 1 each Bread, Italian, hearty, 6" 14.0 14 oz Beef, rib eye steak, raw, choice, 0" trim 1.0 1 tbsp olive oil 4.0 4 oz Cheese, gorgonzola, creamy, 1" cube 1.0 1 pinch salt and pepper  Directions - Start off by baking the bread break according to the instructions on the packet; remove from the oven and let rest while you cook the steak.
- Next, heat a griddle pan until hot and then brush the steaks with olive oil and lay them on the griddle pan. Cook for 2 to 3 minutes on each side, depending on the thickness of the steaks.
- Remove the steaks from the pan, and set them aside to rest. Meanwhile, cut the bread loaf in half and split each half horizontally. Also, cut the steaks in half lengthways so each is only half as thick as before.
- Now, moisten the bread with the pan juices, and then make the sandwiches using the steak and cheese. Season well and serve.
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