Best Open Face Hamburger Steak Sandwich Recipes

OPEN-FACED STEAK SANDWICH

Steps:

• Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
• Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
• Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN-FACED HAMBURGER PHILLIES

Steps:

• In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
• Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
• Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.

OPEN FACED STEAK SANDWICH

Steps:

• 1. In frying pan heat butter and oil. Lightly salt and pepper both sides of steak. Fry steak to desired level. 3 to 4 minutes a side over high heat. I prefer medium rare. Nice pink center. In second pan with 1/2" Vegetable oil cook Fries till golden brown, add a little salt after plating.
• 2. If you like a little char, add 1/2 teaspoon of Gravy Master or Kitchen Bouquet atop stake half way through cooking. Turn steak a couple of times and move around pan to char both sides. The sugar in these products burn and char nicely. I prefer the char. They will mess the pan a little, but most pans today clean up easily. Also splatters a little but worth it to me.
• 3. Meanwhile toast bread of choice. Place steak on toasted bread, don't cover leave open faced.
• 4. Garnish with a slice of Lettuce, a couple slices of Tomato and some Dill Pickle slices. Provide Fries and Slaw or choice on the side, such as Cottage Cheeses or Potato Salad. I like fries with mine, and I like to dip my fries in A-1 Sauce. Got a crowd make more. Enjoy
• 5. Note: These were "Filet Mignon" from "Omaha Steaks". I didn't add anything to the steak but a little salt and pepper. Then threw them into a very hot pan for 5 1/2 minutes.

OPEN-FACE STEAK AND ONION SANDWICHES

Steps:

• Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
• Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
• Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
• Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.