Open Face Hamburger Steak Sandwich Recipes

OPEN FACED STEAK SANDWICH WITH BéARNAISE SAUCE

Steps:

• Combine the olive oil, Worcestershire sauce, red wine vinegar, parsley, salt and pepper in a small bowl. Place the flank steak in a large zipper sealable plastic bag and pour the marinade over the top. Massage the steak and marinade together, seal the bag and refrigerate for at least 2 hours or as long as overnight.
• To make the Béarnaise sauce: Combine half the bunch of tarragon, the shallots, peppercorns, vinegar and wine in a small saucepan and bring to a boil. Lower the temperature to a simmer and simmer until the liquid has reduced by half. Let the mixture cool and strain it through a fine strainer.
• Combine the tarragon reduction, egg yolks, and salt in a blender jar. Blend until well mixed. Slowly drizzle in the melted butter.
• Season with salt and cayenne pepper. Add the leaves from the remaining half bunch of tarragon and buzz in the blender a couple of times. Hold the Béarnaise sauce in a bowl covered with plastic wrap, over a barely simmering water bath.
• Pre-heat an outdoor grill or grill pan. Grill the marinated flank steak for about 8 to 10 minutes on each side until an instant read thermometer inserted into the center of the steak registers140º F. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
• While the steak is cooking, prepare the onions and bread. Pre-heat a large frying pan. Add olive oil and sauté the onions until lightly browned, about 5 minutes, seasoning with salt and freshly ground black pepper. Deglaze the pan with Worcestershire sauce and toss to coat the onions. Remove the onions from the pan and cover with foil to keep them warm. Wipe out the pan and add another tablespoon of olive oil. Toast the bread slices in the olive oil on both sides until golden brown.
• Thinly slice the flank steak on the bias against the grain of the meat. To assemble the sandwiches, place a slice of bread on a serving plate. Top the bread with some arugula and slices of steak. Cover the steak with fried red onions and pour warm Béarnaise sauce on top. Serve immediately.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN-FACED BBQ BEEF SANDWICH

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
• Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
• Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
• Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
• Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
• Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.

OPEN-FACED CHEESESTEAK SANDWICHES

Steps:

• Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING

Steps:

• Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
• Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
• Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
• Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
• Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

OPEN-FACED BROILED ROAST BEEF SANDWICH

Steps:

• Preheat oven on broiler setting.
• Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
• Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

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.

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:

• Thinly slice peppers and onion. Place in a deep pan, pour in the beer and cover. Simmer in pan until the beer has reduced and peppers and onions are soft.
• Fire up the grill until hot. In the meantime, pre-oil the steak and coat with coarse salt and pepper.
• Grill the steak until medium rare.
• Slice the baguette in half and lightly toast on the grill.
• Cover toasted baguette with chipotle mayonnaise.
• Thinly slice the steak and pile on the bun.
• Top the steak with the reduced beer, onions, and peppers.
• Top with cilantro and lime zest.
• Serve open faced and cut sandwich into desired portions.