Open Faced Steak Sandwich Food

OPEN FACED STEAK SANDWICH

Steps:

• Preheat oven to 450 degrees.
• In a large skillet on the stove, melt butter and stir in olive oil. Toss in chopped onions, cover and cook over medium heat for about 45 minutes or until caramelized onions are desired color. Remove onions and set aside.
• In same skillet, melt second tablespoon of butter, stir in garlic and then mushrooms and cook about 8-10 minutes over medium.
• When ready for steaks, place your cast iron skillet in the oven for 10 minutes. While pan is heating, brush a bit of olive oil on each steak and sprinkle salt and pepper liberally over both sides of steaks. When cast iron is heated, carefully remove from the oven place on your stovetop over medium heat.
• Place your steaks in your cast iron skillet and sear for 2 minutes. Flip your steaks over and put back in the oven for 6 minutes.
• Remove and put your cast iron skillet back on stove over low heat.
• Put skillet back on stovetop over low heat. Flip your steaks again and top with butter. Brush the butter over the tops of the steaks continually coating the steak for about 1-3 minutes.
• Use a meat thermometer to check for doneness. Once your steaks are done, remove from pan and let rest five minutes before slicing.
• Grill some garlic bread. Top with bacon, sliced steak and caramelized onions and mushrooms.
• If desired, top with chopped cheese and basil. Serve.

MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL

Steps:

• Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
• Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
• Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
• Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
• Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

OPEN FACED STEAK SANDWICH

Steps:

• 1. In frying pan heat butter and oil. Lightly salt and pepper both sides of steak. Fry steak to desired level. 3 to 4 minutes a side over high heat. I prefer medium rare. Nice pink center. In second pan with 1/2" Vegetable oil cook Fries till golden brown, add a little salt after plating.
• 2. If you like a little char, add 1/2 teaspoon of Gravy Master or Kitchen Bouquet atop stake half way through cooking. Turn steak a couple of times and move around pan to char both sides. The sugar in these products burn and char nicely. I prefer the char. They will mess the pan a little, but most pans today clean up easily. Also splatters a little but worth it to me.
• 3. Meanwhile toast bread of choice. Place steak on toasted bread, don't cover leave open faced.
• 4. Garnish with a slice of Lettuce, a couple slices of Tomato and some Dill Pickle slices. Provide Fries and Slaw or choice on the side, such as Cottage Cheeses or Potato Salad. I like fries with mine, and I like to dip my fries in A-1 Sauce. Got a crowd make more. Enjoy
• 5. Note: These were "Filet Mignon" from "Omaha Steaks". I didn't add anything to the steak but a little salt and pepper. Then threw them into a very hot pan for 5 1/2 minutes.

AN OPEN-FACE STEAK SANDWICH ON GARLIC TOAST RECIPE

Steps:

• Preheat the oven to 450°F. Place the bread on a baking sheet and bake on an upper rack for about 5 minutes, until lightly toasted. Rub with the garlic cloves. Heat the oil in a large sauté pan over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the sirloin pieces and cook for about 7 minutes, until both the beef and onions are browned and the meat is cooked through. Season with salt and pepper, then stir in the A.1. Remove from the heat. Place a slice of tomato on top of each ciabatta half. Top with the beef mixture and then the cheese. Bake for 5 to 7 minutes, until the cheese is fully melted.

OPEN-FACED STEAK SANDWICH

Steps:

• Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
• Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
• Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.