Name: Open-Faced Steak Sandwich with Caramelized Onion and Tomato Relish – Hearty, Savory, and Satisfying
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb flank or skirt steak; Salt and black pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 2 large onions, thinly sliced; 1 teaspoon brown sugar; 1 tablespoon balsamic vinegar; 1 cup cherry tomatoes, halved; 1 teaspoon olive oil (for relish); 1 teaspoon red wine vinegar; 1/2 teaspoon dried oregano; 4 slices rustic bread (sourdough or ciabatta), toasted; Fresh arugula or baby greens (optional)

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This open-faced steak sandwich is a rich, satisfying meal layered with tender slices of seared beef, sweet caramelized onions, and a savory tomato relish, all served atop toasted rustic bread. Perfect for a casual dinner or upscale lunch, it strikes the perfect balance between comfort and sophistication.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Steak (ribeye, flank, or sirloin)
Olive oil
Salt and pepper
Garlic, minced
Onions, thinly sliced
Tomatoes, chopped
Balsamic vinegar
Brown sugar (optional, for sweetness)
Rustic bread (sourdough, ciabatta, or baguette)
Fresh parsley

Directions

Season the steak with salt and pepper.
Sear the steak in a hot skillet with olive oil until it reaches desired doneness. Let rest and slice thinly.
In the same pan, add more olive oil and cook the onions over low heat until deeply caramelized (about 20 minutes).
Add garlic, tomatoes, a splash of balsamic vinegar, and brown sugar (optional). Simmer until thickened into a relish.
Toast slices of bread until golden.
Assemble: layer bread with steak slices, spoon over onion-tomato relish, and garnish with parsley.
Serve immediately.

Servings and timing

Serves: 2–4
Prep time: 10 minutes
Cook time: 30 minutes

Variations

Add melted provolone or blue cheese for richness.
Include arugula or baby spinach for freshness.
Use mushrooms for an earthy, umami depth.

Storage/reheating

Store meat and relish separately in airtight containers for up to 3 days. Reheat meat gently in a skillet or microwave. Assemble sandwiches just before serving for best texture.

FAQs

What’s the best steak for this sandwich?

Ribeye is flavorful and tender, but flank or sirloin work well too.

Can I use pre-cooked steak?

Yes, just slice and warm it gently before assembling.

Is it okay to use store-bought relish?

Yes, but homemade offers a fresher, more tailored flavor.

Can I grill the steak instead?

Absolutely. Grilling adds a smoky depth that complements the toppings.

What’s the best bread for this recipe?

Crusty, dense breads like sourdough or ciabatta hold up well to the toppings.

Can I add cheese?

Yes, provolone, gruyère, or blue cheese are excellent choices.

What sides go well with this?

Roasted potatoes, a green salad, or coleslaw pair nicely.

Can I make this ahead of time?

You can prep the steak and relish in advance, but assemble fresh for best texture.

How do I keep the bread from getting soggy?

Toast the bread well and add the tomato-onion mixture just before serving.

Is this gluten-free?

Use gluten-free bread to adapt this recipe accordingly.

Conclusion

The Open-Faced Steak Sandwich with Caramelized Onion and Tomato Relish is a meal that delivers big on flavor, texture, and satisfaction. Whether enjoyed as a hearty lunch or a knife-and-fork dinner, it’s a standout dish worth repeating.

Open-Faced Steak Sandwich with Caramelized Onion and Tomato Relish – Hearty, Savory, and Satisfying

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A hearty and savory open-faced sandwich layered with juicy slices of steak, sweet caramelized onions, and a tangy tomato relish—perfect for a satisfying lunch or casual dinner.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 open-faced sandwiches 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Halal

Instructions

Season steak with salt and pepper. Let it rest at room temperature for 15–20 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side (for medium-rare), or until desired doneness. Let rest before slicing thinly against the grain.
In a separate pan, melt butter over medium heat. Add onions and cook for 15–20 minutes, stirring occasionally, until deeply golden. Add brown sugar and balsamic vinegar, cook 2 more minutes, then remove from heat.
For the relish, toss cherry tomatoes with 1 tsp olive oil, red wine vinegar, and oregano. Season with salt and pepper.
To assemble, top toasted bread with a handful of arugula (optional), sliced steak, caramelized onions, and a spoonful of tomato relish.
Serve immediately while warm.