Open-Faced Philly Cheesesteak Texas Toast

A hand holding a steak and cheese texas toast with parsley on top. A box of New York Bakery Toast is in the background.

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Open-Faced Philly Cheesesteak Texas Toast

Say goodbye to boring sandwich rolls and hello to the ultimate comfort food upgrade. Tender, seasoned, shaved steak, sweet caramelized Vidalia onions, and gooey American cheese stacked high on buttery, New York Bakery Texas Toast made with real garlic!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: steak and cheese, Texas Toast, Texas Toast Garlic Bread

Servings: toasts

Calories: 350cal

Author: Amy Desrosiers

Cost: $13

Equipment

Air Fryer
skillet
spatula
cutting board & knife

Ingredients

8 slices New York Bakery Texas Toast made with Real Garlic
8 slices American Cheese
1 medium Vidalia onion sliced thinly
16 ounces shaved steak
¼ teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon parsley chopped

Instructions

Heat a skillet over medium-low heat with a little butter or oil. Add the sliced Vidalia onion and cook slowly, stirring occasionally, until it is deep golden-brown, sweet, and soft (about 20–25 minutes). Set aside.
Bake the New York Bakery Texas Toast according to package instructions until it achieves that signature buttery, garlic-crusted crunch.
In a hot skillet, quickly cook the shaved steak over high heat. Season with salt and pepper to taste, breaking it apart until browned and tender.
Pile the cooked steak into sections in the pan, top each portion with generous slices of American cheese, and let it melt completely.
Lay down a single slice of toasted New York Bakery Texas Toast, pile the cheesy shaved steak high on top, crown it with the sweet pan-fried Vidalia onions, and finish with a sprinkle of fresh parsley. Serve immediately while hot!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition