Coor’s Country Steak Sandwich

Coor’s Country Steak Sandwich Recipe

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Lynnda Cloutier


A perfect football Sunday supper that is full of gusto. Serve with a green salad and ice cold Coor’s.unknown source

★★★★★ 1 vote


2/3 cup coor’s beer
1/3 cup vegetable oil
4 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1 tsp. salt
2 beef flank steaks, 1 to 1 1/4 lbs. each
4 cups sliced onion rings, about 2 to 3 large onions
2 tbsp. butter
1/2 tsp. paprika
1 large loaf french bread


1 1/4 cups mayonnaise
1/4 cup sour cream
1/4 cup prepared horseradish
1 1/2 tsp. fresh lemon juice
1/4 tsp. tabasco sauce

How to Make Coor’s Country Steak Sandwich


  • 1Mix beer, oil, minced garlic, pepper and salt. Marinate steak in beer mixture overnight. Prepare horseradish mayonnaise sauce and refrigerate
  • 2In large skillet, sauté onion rings in butter and paprika til tender but not brown. Keep warm. Cut French bread horizontally then cut each half into 3 equal pieces; set aside
  • 3Drain marinade from steak. Grill for 4 minutes per side about 4 inches from coals. Slice meat diagonally into 1/4 inch slices. Spread bread pieces with 1/2 of the horseradish mayonnaise sauce. Top with meat and onions. Serve open faced accompanied by remaining sauce
  • 4For sauce, in small bowl, mix all ingredients. Cover and refrigerate. Prepare in advance for fuller flavor. Serves 6

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