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The Kansas City Steak Company
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  • 4 (8oz) Kansas City Boneless Ribeye Steak
  • 4 Ea Large Ciabatta Rolls, sliced
  • 16 oz Boursin cheese
  • 2 Tbl Olive Oil
  • 8 oz Green Kale, stems removed, sautéed in olive oil
  • 2 Large ripe Tomatoes
  • 2 cups bacon onion Jam (Recipe follows)
  • 1/2 cup Barbecue dry rub seasoning
  • Bacon Onion Jam: 2 lb Bacon Diced
  • 2 lb sweet onions julienne
  • 1 tsp salt Kosher
  • 1 tsp course ground black pepper
  • 1/2 cup burgundy wine
  • 1/2 cup sugar
  • Source Dean K. Submission


Bacon Onion Jam Yield 3 cups In sauté pan, melt butter, add diced bacon and onions. Cook until caramelized. De glaze with wine. Add sugar and cook until thickened. Remove from heat and set aside. Bacon Jammin Rib-eye Steak Sandwich Season the steaks with BBQ Dry Rub. Slice rolls. Spread 4oz of softened boursin cheese on bottom of roll and place on a baking sheet. Heat 2 tbl of olive oil in a saute pan and add kale. Saute until just wilted, place on paper towels to drain moisture. Slice tomatoes. Grill steak to medium. Remove from heat and let rest 3-4 minutes. Place rolls in hot oven for 5 minutes. Slice steak on bias. Arrange steak, bacon onion jam, tomatoes and kale on rolls.