Open Faced Steak Sandwich

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This Open Faced Steak Sandwich starts with a Center Cut Certified Angus Beef Ribeye, seasoned and grilled in cast iron.

Then sliced and served atop garlic brioche bread with caramelized onions, mushrooms, basil and Havarti. Not too late to enjoy for dinner tonight!

Welcome to this week’s theme – Cowboy Cooking.

What exactly IS Cowboy Cooking?

Honestly it’s just what it sounds like – cooking for cowboy’s.

A true cowboy cooked with what they had readily available to them. They created a deep and hearty meal that kept them full during their everyday activities.

This of course was usually beef. And the best beef out there to use?

Certified Angus Beef of course!

And that’s what we are celebrating this week and I’ve brought along this awesome Open Faced Steak Sandwich!

A hearty open faced sandwich filled with delicious strips of Certified Angus Beef, grilled onions, mushrooms, fresh basil and havarti.

I feel lucky because Certified Angus Beef is commonly available in my area.

My favorite grocery store, Schnucks ALWAYS has the best cuts.

My favorite restaurants in the area also serve Certified Angus Beef, and one of those restaurants is Mattingly’s Sports Bar and Grill.

Mattingly’s has a special on their menu known as Matt’s Steak Special and is described as “a center cut Certified Angus Beef Ribeye seasoned and grilled, served atop cheese garlic bread and topped with an onion ring.“

This sandwich is a customer favorite and one of mine. So I decided to make my own slightly different version at home.

The first thing I knew I was going to swap out was that onion ring.

I wanted wonderfully caramelized onions. I knew they would add some wonderful flavor to the sandwich.

I tossed in some garlic butter mushrooms. I also opted out of the cheese garlic bread and instead added chopped cheese to the top, which melted before eating.

I also added chopped basil, because I have an enormous amount growing in my garden.

Of course this became “Nicole’s Steak Special” at this point.

I knew that wouldn’t mean much to anyone else, I renamed it Open Faced Steak Sandwich because honestly that’s exactly what it is.

Feel free to make up some brown gravy to serve over the top. We do sometimes, but this night there was just enough flavor by itself to be wonderful. It’s all a personal choice.

Looking for more great cowboy cooking recipes? Scroll down and you’ll have a whole plethora of them at your fingertips. Enjoy!

More Cowboy Cooking Recipes

• Chuckwagon Beef Stew
• Grilled Beef Skewers
• Hearty Steak and Black Bean Chili on Rice
• Steak and Egg Hash
• BBQ Beef Brisket Sandwiches
• Barbecue Beef Skillet Cornbread
• Beef and Cabbage Bake

Recipe for Open Faced Steak Sandwiches

Open Faced Steak Sandwich

Nicole Cook

Center Cut Certified Angus Beef Ribeye seasoned and grilled in cast iron, sliced and served atop garlic brioche bread with caramelized onions, mushrooms, basil and Havarti.

4.50 from 4 votes

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Sandwiches and Sliders

Cuisine American

Servings 2 -4

Ingredients

  

1x2x3x

For Onions:

• 1 tablespoon butter
• 1-2 tablespoons olive oil
• 1 Onion sliced

For Butter Garlic Mushrooms

• 1 tablespoon butter
• 1-2 garlic cloves minced
• 1 cup mushrooms sliced

For Steaks:

• 2 Certified Angus Beef Ribeye Steaks
• salt pepper or seasoning of choice
• 1/2 tablespoon butter
• Garlic Bread
• Bacon Basil and Havarti Cheese, optional

Instructions

 

• Preheat oven to 450 degrees.
• In a large skillet on the stove, melt butter and stir in olive oil. Toss in chopped onions, cover and cook over medium heat for about 45 minutes or until caramelized onions are desired color. Remove onions and set aside.
• In same skillet, melt second tablespoon of butter, stir in garlic and then mushrooms and cook about 8-10 minutes over medium.
• When ready for steaks, place your cast iron skillet in the oven for 10 minutes. While pan is heating, brush a bit of olive oil on each steak and sprinkle salt and pepper liberally over both sides of steaks. When cast iron is heated, carefully remove from the oven place on your stovetop over medium heat.
• Place your steaks in your cast iron skillet and sear for 2 minutes. Flip your steaks over and put back in the oven for 6 minutes.
• Remove and put your cast iron skillet back on stove over low heat.
• Put skillet back on stovetop over low heat. Flip your steaks again and top with butter. Brush the butter over the tops of the steaks continually coating the steak for about 1-3 minutes.
• Use a meat thermometer to check for doneness. Once your steaks are done, remove from pan and let rest five minutes before slicing.
• Grill some garlic bread. Top with bacon, sliced steak and caramelized onions and mushrooms.
• If desired, top with chopped cheese and basil. Serve.

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