This open-faced sandwich balances seared steak, ripe tomato, and sweet onion on toasted bread for a quick, flavorful meal. It’s special because the steak’s savory crust contrasts with fresh tomato acidity and a lightly caramelized onion sweetness. I’ve made this recipe several times for weeknight dinners and casual gatherings, and it always disappears fast — similar crowd-pleasers include crispy sandwich sliders I sometimes serve alongside.
Why Make This Recipe
- Bold, balanced flavor: a seared steak crust, juicy tomato, and sweet onion make each bite interesting and satisfying.
- High in protein and quick to assemble — great for busy cooks who still want a proper meal.
- Versatile: works for lunch, casual supper, or an easy party platter.
- Minimal equipment and pantry-friendly ingredients — you probably already have everything on hand.
- Personal insight: I love this sandwich because a fast pan-sear and a simple onion treatment transform everyday ingredients into something that feels special.
Recipe Overview
Prep time: 10 minutes.
Cook time: 10–12 minutes (steak sear + toasting).
Total time: 20–25 minutes.
Servings: 4 open sandwiches.
Difficulty: Easy.
Cooking method: quick pan-sear for steak (medium-high heat), short sauté for onions, assembly on toasted bread. Use a heavy skillet or cast-iron pan and a sharp chef’s knife for even slices. For pairing ideas, try it with a light salad such as this autumn spinach and goat cheese salad.
My Experience Making This Recipe
When testing, I adjusted steak thickness and resting time to keep slices tender and juicy. I discovered that thinly slicing the steak against the grain after resting made the biggest improvement in mouthfeel and ease of eating. Toasting the bread until just golden prevents sogginess once toppings are added.
How to Make Savory Steak, Tomato and Sweet Onion Open Sandwiches Delight
Start by seasoning a 1–1½ lb flank or skirt steak with salt, pepper, and a light brush of olive oil. Sear on high heat in a preheated cast-iron skillet for about 3–4 minutes per side for medium-rare (target 130–135°F internal), then rest 5–10 minutes before slicing thinly against the grain. Meanwhile, thinly slice one large sweet onion and sauté over medium heat in 1 tbsp butter or oil until softened and just starting to caramelize, about 8 minutes; thick tomato slices and toasted bread complete the assembly. Expect a quick pan-cook for the steak and a short sauté; timing is key so everything is warm at assembly.
Expert Tips for Success
- Use a meat thermometer: aim for 125–130°F for rare, 130–135°F for medium-rare, and 140–145°F for medium. Pull the steak 5°F below target to allow carryover cooking. Also see tested recipes like bang-bang chicken sliders for timing parallels.
- Thin, even slices: chill the rested steak for 5 minutes in the fridge to firm it slightly, then slice thinly across the grain to maximize tenderness.
- Prevent soggy bread: brush bread with a little olive oil or softened butter and toast under a broiler or in a hot pan until golden; it creates a moisture barrier.
- Control onion bite: if raw onion flavor is too sharp, soak thin slices in cold water for 10 minutes, then drain before sautéing or using raw.
- Equipment tip: a 10–12 inch cast-iron skillet gives the best sear; a sharp serrated knife makes clean tomato slices without crushing.
How to Serve Savory Steak, Tomato and Sweet Onion Open Sandwiches Delight
- Serve on toasted sourdough or ciabatta with a smear of garlic mayo, arugula, and shaved Parmesan for a more substantial plate.
- For a lighter meal, pair with a crisp green salad or pickled side to cut richness.
- Offer as part of a casual buffet with small plates — arrange steak slices on the bread then let guests add tomatoes and onions.
- For a game-day tray, cut into halves and garnish with microgreens or fresh basil for visual contrast.
Storage and Reheating Guide
Store components separately for best texture: cooked steak slices in an airtight container in the fridge for 3–4 days, sautéed onions up to 4 days, and tomatoes sliced fresh the day of. To freeze steak, wrap tightly and store up to 2 months; thaw in the fridge overnight. Reheat steak gently in a skillet over low-medium heat with a splash of beef broth or water to keep it moist, or use a 300°F oven on a baking sheet until warmed through (about 8–10 minutes). Avoid reheating assembled sandwiches to prevent soggy bread.
Recipe Variations
- Gluten-free: use toasted gluten-free bread or a grilled portobello cap as the base.
- Dairy-free: swap butter for olive oil when sautéing onions and choose dairy-free spreads.
- Vegetarian: replace steak with thickly sliced, pan-seared eggplant or a grilled portobello, seasoned and cooked until tender. Explore complementary sides like these roasted green beans with caramelized onions.
- Flavor twist: add a tangy chimichurri or horseradish cream (1/4 cup sour cream + 1 tsp prepared horseradish) for a bright, herb-forward finish.
Nutritional Highlights
- High in protein from the steak, which supports satiety and muscle repair.
- Fresh tomatoes add vitamin C and potassium; using whole-grain bread increases fiber.
- Allergen note: contains gluten (bread) and may contain dairy (butter, cheese). Opt for substitutions if you have allergies. Portion: one open sandwich (about 6–8 oz finished) is a reasonable main-course serving for most adults.
Troubleshooting Common Issues
- Steak is tough: likely overcooked or not sliced against the grain. Solution: cook to lower internal temp and slice thinly across the grain.
- Bread becomes soggy: assembly too far ahead. Solution: keep bread and fillings separate and assemble just before serving.
- Onions are too sharp or overpowering: soak slices in cold water for 10 minutes before cooking, or cook longer on low heat to caramelize and mellow the bite.
Frequently Asked Questions
Q: What cut of steak works best for open sandwiches?
A: Flank, skirt, or hanger steak are excellent because they’re flavorful and slice thinly. Strip steak or ribeye work too but are pricier; choose a cut about 1 inch thick for even cooking and quick resting.
Q: How do I get a good sear without overcooking the inside?
A: Use a very hot skillet (preheat for 5 minutes), pat the steak dry, and don’t overcrowd the pan. Sear 3–4 minutes per side for a 1-inch steak, then rest before slicing; a meat thermometer is the most reliable tool.
Q: Can I assemble these ahead for a party?
A: Assemble only 10–15 minutes before serving for best texture. For larger gatherings, pre-slice steak and warm slices briefly before offering an assembly station so bread stays crisp.
Q: How do I reheat leftover steak without drying it out?
A: Reheat gently in a skillet over low heat with a tablespoon of broth or water, covered, for a few minutes. Alternatively, warm in a 300°F oven wrapped in foil for 8–10 minutes to preserve juiciness.
Conclusion
If you want a fast, satisfying sandwich that feels special, these Savory Steak, Tomato and Sweet Onion Open Sandwiches Delight are a reliable choice — and for online sandwich inspiration or quick ordering options you can check out Capriotti’s Sandwich Shop.
Print
Savory Steak, Tomato and Sweet Onion Open Sandwiches Delight
- Total Time: 25
- Yield: 4 servings 1x
- Diet: None
Description
A delicious open-faced sandwich featuring seared steak, ripe tomato, and sweet onion on toasted bread, perfect for a quick and flavorful meal.
Ingredients
- 1–1½ lb flank or skirt steak
- Salt and pepper to taste
- Olive oil
- 1 large sweet onion
- 1 tbsp butter or oil
- Thick tomato slices
- Toasted sourdough or ciabatta bread
- Garlic mayo (optional)
- Arugula (optional)
- Shaved Parmesan (optional)
Instructions
- Season steak with salt, pepper, and a light brush of olive oil.
- Sear the steak in a preheated cast-iron skillet for about 3–4 minutes per side for medium-rare.
- Rest steak for 5–10 minutes, then slice thinly against the grain.
- Slice the sweet onion and sauté in 1 tbsp butter or oil over medium heat until softened and just starting to caramelize, about 8 minutes.
- Assemble sandwiches with toasted bread, steak slices, sautéed onions, and thick tomato slices.
Notes
For a lighter meal, pair with a crisp green salad. Store components separately for best texture.
- Prep Time: 10
- Cook Time: 12
- Category: Main Course
- Method: Quick Pan-Sear
- Cuisine: American
Nutrition
- Serving Size: 1 open sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg