Open Face Steak Sandwich With Parmesan Dressing Recipes

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OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING



Open-Face Steak Sandwich with Parmesan Dressing image

Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.

Provided by Claire Saffitz

Categories     Bon Appétit     Sandwich     Steak     Arugula     Onion     Quick & Easy     Parmesan     Lunch     Dinner     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds flank steak
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 small red onion, thinly sliced
1/4 cup whole grain mustard
3 tablespoons fresh lemon juice
1/2 cup olive oil, plus more for bread
1 1/2 ounces Parmesan, finely grated
1 ciabatta loaf, halved lengthwise
6 cups mature arugula leaves with tender stems

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 STEAK SANDWICH



Open-Faced Steak Sandwich image

Provided by Food Network

Categories     main-dish

Time 18h40m

Yield 4 servings

Number Of Ingredients 12

2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib eye, cut into bite-size cubes
Butter, for bread
French bread, sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
Toppings: sliced mushrooms, sliced onions and provolone cheese

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.

OPEN-FACED CHEESESTEAK SANDWICHES



Open-Faced Cheesesteak Sandwiches image

You might need a fork to eat this filling cheesesteak sandwich. Hot pepper sauce and pepper Jack cheese heat up the tender roast beef and veggies. -Michael Klotz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 French roll, split
2 teaspoons butter
1/4 teaspoon garlic powder
1/2 cup julienned green pepper
1/4 cup sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1/3 pound sliced deli roast beef
1/2 teaspoon hot pepper sauce
4 slices pepper jack cheese

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.

Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 1165mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

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