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you are here: Recipes | Open-Faced Steak Sandwich

Open-Faced Steak Sandwich

Open-Faced Steak Sandwich
RECIPE BY DIANA DIUTLWULENG

 

This open-faced sandwich is a bit more elegant than one you pick up; it’s like a great steak salad on toast. Again, other than salt and pepper, there’s no need for seasoning. You get all the zing you need from glazing the sautéed vegetables with a little steak sauce added right to the pan. Everything you want is already in that bottle — the tomatoes, the spices, the vinegar — and in just the right proportions. 

 

Ingredients

8-oz prime strip or rib-eye steak or filet

Coarse salt and ground black pepper

Unsalted butter

1/2 cup red onion, sliced into half moons

1/2 cup pickled cherry peppers (hot and sweet), sliced

1 cup white mushrooms, sliced thin

2 tbsp steak sauce (like A1)

Hoagie-style soft roll, ends trimmed, split horizontally

Garlic mayonnaise (see below)

4 slices Vermont white cheddar (about 4 oz)

Arugula, cleaned and dressed with red-wine or light balsamic vinaigrette

2-inch piece fresh horseradish root, peeled nstructions

 

Method:

Grill, broil, or pan-sear steak until medium rare, season with coarse salt and ground black pepper, and let rest before thinly slicing. In sauté pan over medium heat, melt 2 tbsp butter until lightly browned, and caramelize onions. Add peppers and mushrooms and cook, flipping frequently, until well mixed, about 3 minutes. Add steak sauce and simmer to glaze, about 2 minutes. Season with salt and pepper.

Lightly butter roll and lightly toast in skillet (buttered sides down). Spread toasted sides with garlic mayo and place on foil-covered sheet pan. Top with cheese and melt open-faced under preheated broiler. Remove and transfer to serving plate. Arrange steak atop broiled bread, overlapping slices slightly, and evenly distribute vegetable mixture, finishing with dressed arugula salad. Using small-hole side of box grater or microplane zester, shred horseradish root (as when working with raw chiles, do not touch your eyes) over sandwich and serve

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