Creative Meals for Today's Cook

Mini Open-Faced Steak Sandwiches

by

Prepare your taste buds for these incredible steak sandwiches! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.

Prepare your taste buds! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.

Hiya! So I just needed some me time in the kitchen… some cooking for the soul if you will. 

Prepare your taste buds! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.

Arlo loves steak sandwiches (minus the onions).

It’s been awhile since I’ve made these Mini Open-Faced Steak Sandwiches. In fact my husband said, ‘you used to make these all the time when we first started dating’.

Mr. HNN then went on to lovingly accuse me of using the steak sandwiches to lure him in and then once he put a ring on it, I stopped making them. So perhaps a note for anyone out there looking…. these steak sandwiches apparently got me a ring 😉

Prepare your taste buds! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.

So full disclosure, these steak sandwiches are not my recipe. In fact, the recipe is totally lifted from Bobby Flay (with a very slight adaptation to the instructions). Generally, I like to tweak a recipe that inspires me, you know, make it my own. But folks, these steak sandwiches are pure perfection. To make a change would be a crime against great food. So my friends, I present to you the dish that apparently put a ring on it… mini open-faced steak sandwiches with roasted garlic butter, caramelized onions, aged provolone, and parsley oil all on a toasted slice of French bread. Enjoy!

 

Save Print
Mini Open-Faced Steak Sandwiches
Author: 
Recipe type: Appetizer, Entree
Serves: 4-6 people
 
Prepare your taste buds for these Mini Open-Faced Steak Sandwiches! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.
Ingredients
  • Roasted Garlic
  • 6 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 10 tablespoons unsalted butter, softened
  • Caramelized Onions
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, peeled, halved, and sliced ¼-inch thick
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • Parsley Oil
  • ¼ cup flat-leaf parsley, roughly chopped
  • ½ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Steak Sandwiches
  • 1 (16 ounce) boneless rib-eye steak
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 (1/2-inch) slices of French bread
  • 6 slices aged provolone, sliced in half
Instructions
  1. To roast the garlic, heat your grill to medium or preheat your oven to 300 degrees F. Cut off the very tip of the cloves, but do not peel them. Put the cloves on a square of aluminum foil and drizzle with olive oil and season with salt and pepper. Bring the sides of the foil up and seal to form a tent. Put on the grates and cook for 45 minutes to 1 hour, or until the garlic is very soft. Remove from heat and once cool enough to handle, squeeze the softened cloves out of their skins and into a medium bowl. Add the softened butter and whip to combine, making sure to break apart the chunks of garlic. Season with additional salt and pepper if needed.
  2. While the garlic is roasting, work on the caramelized onions. Heat the olive oil and butter in a large saute pan over medium heat. Add the onions and cook, stirring occasionally. Cook for 35-45 minutes, or until soft and caramelized. Add the balsamic vinegar and season with salt and pepper.
  3. To make the parsley oil, mix the parsley and oil together in a small bowl. Season with salt and pepper to taste.
  4. Twenty minutes before grilling, remove the steak from the refrigerator and allow to sit at room temp.
  5. Heat your grill or grill pan to high heat. Brush both sides of the steak with oil and season well with salt and pepper. Place on the grill or grill pan and cook for 3-4 minutes per side for medium-rare (135 degrees F). Remove from heat, tent with foil, and allow to rest for 5 minutes. Slice into ¼-inch thick slices.
  6. While the steak is resting, grill the slices of bread. Brush 1 side of each piece of bread with the roasted garlic butter. Place on the grill/grill pan, butter-side down. Grill for 1-2 minutes, flip, top with a slice of cheese, and grill for another 30 seconds to a minute, or until the cheese melts.
  7. Place the garlic bread on a serving dish, top with caramelized onions, a few slices of steak, and drizzle with the parsley oil. Serve and enjoy!
Notes
* Time saver tip: the roasted garlic butter, caramelized onions, and parsley oil can be made the night before for easy prep the day of. (If you make the garlic butter and parsley oil the night before, be sure to bring back to room-temp before serving).
* Recipe from Bobby Flay. Instructions slightly adapted.

 

 

Prepare your taste buds for these incredible steak sandwiches! Tender, juicy steak on crusty garlic bread, with aged provolone cheese, rich caramelized onions, and a drizzle of parsley oil.

Comments

    • Thanks, Pat! You should be ok using soybean oil en lieu of olive oil when roasted the garlic and making the caramelized onions – so long as the soybean oil you’re using is fairly neutral in flavor. However, I would be a bit hesitate to use it in the parsley oil. The flavors of the extra virgin olive oil are more apparent when used in this manner and I really don’t think the soybean oil would add anything to it used in this manner. If you really want to stay away from using EVOO, I would suggest garnishing the steak sandwiches with some roughly chopped parsley and forgo making the infused oil. Hope this helps and have a great week! 🙂

  5. These Mini Open-Faced Steak Sandwiches look gorgeous! (Pinned!) Completely understand how it got you a ring 😉 My husband is the one who is in charge of steaks in our household – he makes the most delicious steaks on the BBQ. Must show him your recipe – surely he would not be able to resist! Looks like great party food as well!

  6. Arlo is the cutest, he would have talked me out of a few of these adorable mim open faced steak sandwiches. I’m going to use that parsley oil on my grilled vegetables, it looks delicious.

  7. I love how you’ve made these mini and open-faced, Kathleen. No wonder they got you a ring on your finger! What a great shareable tactic 😉

    They’re simple, delicious, easy to make… what more could you ask for? Worthy of a top restaurant, I reckon!

  10. You have been missed! Happy you’re back but I completely understand your short hiatus! Okay – so since I already have a ring, I’m certain a bracelet or a beautiful pair of earrings will come my way! 😉 Bobby Flay makes incredible food! This recipe’s a keeper! Have a great weekend, lovely!

  12. I am totally not surprised you got a ring with these!!! But you know which photo totally kills me, right?? Arlo is so beautiful!!!! If that were Dozer, there would be a puddle of DROOL on the table. PS I’ve made Bobby’s recipe too, it ROCKS! Don’t need his anymore, I’ll be using yours 🙂 N x

  13. Well, that’s a pretty magical sandwich, girl 😉 I can understand why, though! They look amazing!! Great cook on that steak too.

    But, I have to stop for just one minute and talk about your fur baby! Seriously….just look at his little face!! How adorable!! How can you not give him every single bite 🙂 ?

    Have a lovely long weekend! 3 days weekends are the best, aren’t they?

  14. Arlo is one handsome fellow! I would give him all the steak sandwiches 🙂 I believe that you got a ring with these steak sandwiches. Yummy in my tummy. A big plate of these with a big garden salad and homemade blue cheese dressing would be so perfect. That rib-eye looks so tender and I can see all that marbling from here. You guys know how to pick out a great steak 🙂 Hope you both have a wonderful holiday weekend.

  15. I have MISSED YOU! I was wondering what was up, but I’m glad you were just enjoying yourself and summer!! Good for you, girlfriend! Anyways, I can totally see why these open faced steak sammies put a ring on it! These look insane! I love ALL the components and am TOTALLY making these over the weekend! B.Flay makes some great dishes, so I don’t blame you for lifting one and making only a tweak or two. Gimme ALL these bad boys! Pinned! Cheers, Kathleen!

  17. I can’t believe summer is almost over! And Labor day is around the corner! These sandwiches look awesome! Pinned!

  18. You’ve been missed! Nice to see Arlo taking these Mini Open-Faced Steak Sandwiches as seriously as I am. Scrumptious and who knew they could get jewelry too? Cheers!

Creative Commons License
Hapa Nom Nom is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at hapanom.com.

Sharing Recipes

All images, recipes, and text on this site are my intellectual property and are protected under copyright. You are welcome to write about my recipe in your own words; however, please re-write the recipe and instructions and link back to Hapa Nom Nom as the original source. Thank you!
Subscribe
Get every new delicious dish delivered straight to your inbox!

Join other followers

Powered By WPFruits.com