Open-Faced Steak Sandwich

The sizzling skirt steak harmonizes deliciously well with refreshing, crisp bell peppers and caramelized onions. Serve on a slice of warm, toasty Italian bread with melted cheddar and you have a simple but satisfying lunch.



Ingredients for servings

    Open-Faced Steak Sandwich

  • 1 tablespoon cooking oil

  • 0.5 pound skirt steak, trimmed

  • 0.5 medium yellow onion, slice

  • 4 slice Italian bread 30 grams each

  • 4 slice sharp cheddar 30 grams each

  • 1 medium bell pepper, sliced

  • Salt and pepper, to taste

Directions

  • Preheat the oven to 425°F, and spray a baking sheet with cooking oil. Season the steak with salt and pepper.

  • Preheat a small nonstick skillet over medium heat with cooking oil. When pan is hot enough for oil to slide around easily, add the steak. Cook for 3-4 minutes on each side or until steak reaches desired doneness. Set aside until cool enough to handle; slice thinly.

  • Meanwhile, sauté onions in the same pan, on medium-high heat, until golden brown. Set aside.

  • Add the bread slices to the baking sheet. Top each bread slice with one slice of cheddar cheese. Bake for about 5 minutes until cheese is melted.

  • Add the bread slices to the baking sheet. Top each bread slice with one slice of cheddar cheese. Bake for about 5 minutes until cheese is melted.

  • Layer the steak, onions, and bell peppers onto each bread slice, and serve.

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