Open Faced Steak Sandwich – Easy Steak Sandwich Recipe – Open Faced: Open Faced Steak Sandwich Easy Recipe

The Best Kind of Messy Sandwich

Let’s talk about a perfect dinner. It is not a neat one. It is a juicy, open-faced steak sandwich. All the good stuff sits right on top of garlic bread. You need a fork and knife for this. I still laugh at that. A sandwich you eat with a fork!

Why does this matter? Sitting down to a special meal slows the day down. You taste every bite. It turns dinner into a little celebration. What was your last “celebration” meal at home? I would love to hear about it.

A Pan Full of Memories

This recipe uses one big skillet for almost everything. You cook the onions, then the mushrooms, then the steak in it. Each flavor stays in the pan for the next step. Doesn’t that smell amazing? It makes the whole kitchen feel warm.

My grandson calls it the “flavor pan.” He’s right. Every bit of buttery onion juice helps cook the mushrooms. Then those juices help make the steak crust so tasty. *Fun fact: This method is called “fond.” It’s the tasty bits stuck to the pan that add so much flavor.*

Patience with the Onions

The onions need time. You cook them slow and low for almost an hour. They get sweet and soft and golden. This is the secret step. Do not rush it. I listen to the radio or call a friend while they cook.

This matters more than you think. Good cooking is not always fast. Some things, like onions or relationships, just need gentle time. Are you a slow-cooked onion person, or do you like quick-cook meals? Tell me your style.

The Sizzle and The Rest

Now for the steak. A hot cast iron skillet is your friend. It gives that great sizzle. You sear it on the stove, then finish in the oven. My old skillet has done this a thousand times. It never lets me down.

Here is the most important part. Let the steak rest for five minutes after cooking. I know it’s hard to wait! But it keeps all the juices inside the meat. If you cut it right away, the juice runs out onto the plate. And we want that juice in our sandwich.

Building Your Masterpiece

Time to build! Start with crispy garlic bread. Then layer on the steak slices, those patient onions, and the garlicky mushrooms. The cheese and basil are optional. But I say, why not? A little Havarti cheese melts so nicely.

Every bite has crunch, juice, sweetness, and salt. It is a flavor party. What would be your dream topping? Bacon? A different cheese? Share your perfect combo with me. Now, go make a wonderful, messy dinner.

Ingredients:

Ingredient	Amount	Notes
Butter	1 Tablespoon	For Onions
Olive oil	1 tablespoon	For Onions
Onion	1, sliced	For Onions
Butter	1 Tablespoon	For Butter Garlic Mushrooms
Garlic cloves	2, minced	For Butter Garlic Mushrooms
Mushrooms	1 cup, sliced	For Butter Garlic Mushrooms
Certified Angus Beef Ribeye Steaks	1 ½ pounds	For Steaks
Salt, pepper or seasoning	To taste	For Steaks
Butter	½ Tablespoon	For Steaks
Garlic Bread	As needed	For Assembly
Bacon, Basil and Havarti Cheese	As needed	For Assembly, optional

My Favorite Open-Faced Steak Sandwich

Hello, my dear. Come sit at the counter. Let’s make my favorite steak sandwich. It feels like a fancy restaurant meal. But it’s really just simple, good food. I learned this from my husband, Tom. He loved cooking steaks on Saturdays. I still laugh at that. He used a whole stick of butter once. The kitchen was so smoky!

This recipe has three happy parts. Sweet onions, garlicky mushrooms, and a juicy steak. We pile it all on garlic bread. Doesn’t that smell amazing? You will love the sizzle. Let’s start cooking together.

Step 1: Caramelize the Onions

First, heat your oven to 450 degrees. Grab a big skillet for the stove. Melt your butter and add the olive oil. Toss in your sliced onions. Cover the pan and let them cook slow and low. They will get soft and golden. This takes about 45 minutes. Be patient. It makes them sweet. (Hard-learned tip: Stir them every so often so they don’t stick!)

Step 2: Sauté the Mushrooms

Your onions are done. Scoop them out and set them aside. Use the same skillet. No need to wash it. Melt another bit of butter. Stir in the minced garlic. Can you smell that? Now add your sliced mushrooms. Cook them until they are soft and brown. This takes about ten minutes. What’s your favorite mushroom color? Share below!

Step 3: Sear the Steak

Now for the steak. Put your cast iron skillet in the hot oven. Let it heat for ten minutes. Brush your steaks with oil. Sprinkle them well with salt and pepper. Carefully take the hot skillet out. Place it on the stove over medium heat. Lay the steaks in. They will sizzle loudly. Sear them for two minutes per side.

Step 4: Finish & Rest

Flip the steaks. Put the whole skillet back in the oven. Let them cook for six minutes. Then, bring the skillet back to the stove. Flip the steaks again. Top them with that last bit of butter. Use a spoon to coat the steaks. This makes them glossy and rich. Let them rest for five minutes before slicing.

Step 5: Build the Sandwich

Time to build our sandwich. Toast or grill your garlic bread. Slice your rested steak thin. Pile the steak high on the bread. Add the caramelized onions and mushrooms. You can add crispy bacon too. Top it with Havarti cheese and fresh basil if you like. Every bite is a perfect mix. I think Tom would be proud.

Cook Time: About 1 hour 15 minutes
Total Time: About 1 hour 30 minutes
Yield: 4 servings
Category: Dinner, Main Course

Three Fun Twists to Try

This recipe is like a friendly base. You can change its clothes for any season. Here are three ways to play with it. I love trying new versions.

• The “No-Meat Marvel”: Use a big, grilled portobello mushroom instead of steak. It’s so juicy and hearty.
• The “Little Kick”: Add sliced jalapeños to the onions. Use a spicy cheese like pepper jack. It will wake up your taste buds.
• The “Summer Garden”: Top it with fresh tomato slices and arugula. Use a light goat cheese. It tastes like sunshine.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This sandwich is a full meal on bread. But a little side makes it special. I love a simple green salad with vinaigrette. It cuts through the richness. Roasted asparagus is wonderful too. For plating, use a warm plate. Maybe add a pickle spear on the side. It just looks happy.

What to drink? For a grown-up treat, a glass of cabernet sauvignon is perfect. For everyone, I love sparkling lemonade. It’s fizzy and fun. Which would you choose tonight?

Keeping Your Steak Sandwich Tasty for Later

Let’s talk about storing this lovely meal. First, keep everything separate. Store the steak, onions, and mushrooms in their own containers. This keeps the textures just right. The steak will last three days in the fridge. The onions and mushrooms keep for about five.

You can freeze the cooked steak slices too. Wrap them tightly in foil. Then place them in a freezer bag. They will be good for two months. Thaw them in your fridge overnight. I once froze the whole assembled sandwich. The bread got soggy. So I learned to keep parts apart!

Reheating is simple. Warm your steak slices in a pan on low. Do not use the microwave. It makes the steak tough. Warm your onions and mushrooms the same way. This little effort matters. It keeps your dinner feeling special, not like leftovers.

Batch cooking is a smart friend. Cook a double portion of onions and mushrooms. Use them in eggs or on burgers later. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Sandwich Troubles

We all have little kitchen hiccups. Here are easy fixes. First, soggy bread. Always toast your garlic bread well. I remember when my nephew made it. His bread was soft. The juicy steak made it fall apart. A good toast creates a strong base.

Second, tough steak. Do not skip the rest time. Let the steak sit for five minutes after cooking. This lets the juices settle back in. Slicing it too soon lets all the flavor run out. This matters for every bite to be tender.

Third, bland vegetables. Do not rush the onions. Let them cook slow and low. They need time to become sweet. Fun fact: The slow cooking breaks down their natural sugars. This deep flavor matters. It turns simple onions into something magical.

Which of these problems have you run into before? Fixing them builds your cooking confidence. You learn what makes food truly good.

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread for the garlic bread.

Q: Can I make parts ahead?
A: Absolutely. Caramelize the onions and mushrooms a day early.

Q: What if I don’t have ribeye?
A: Any good steak will work. Sirloin or strip steak are great swaps.

Q: Can I cook for more people?
A: You can. Just use a bigger pan. Do not crowd the steaks.

Q: Are the extras needed?
A: The bacon and cheese are optional. But they add a lovely salty, creamy finish. Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making this sandwich. It is a cozy, satisfying meal. Cooking is about sharing and trying new things. I would love to see your creation. Did you add your own twist?

Please share your photos with our community. It makes my day to see them. Have you tried this recipe? Tag us on Pinterest! Your kitchen stories are the best part of my week.

Happy cooking!
—Anna Whitmore.