Open Faced Steak Sandwiches with Parmesan Dressing

Open Faced Steak Sandwich

My family loves steak. And sandwiches. And sourdough (my sourdough recipe and tips here). So these open faced steak sandwiches make everyone happy. Tender steak is layered on top of griddled sourdough and topped with parmesan mustard dressing, arugula, red onion, and some shaved parmesan. So yummy!

I haven’t talked a lot on here yet about my love of sous vide. As a cooking technique for meat, it can’t be beat. It has really changed my feelings about cooking certain cuts of meat that can be difficult. If you aren’t familiar with sous vide (I wasn’t either before my husband told me about it a few years ago), it involves cooking food slowly in a steady temp water bath, vacuum sealed. I have a sous vide machine that you just stick into a container of water to get the steady temp. I have this one and I love it!

Since you cook the meat slowly at a controlled temp, it gets perfectly cooked but not overcooked. In many cases, as with this steak, after the sous vide, you sear it to get that great browning you really want. There are no worries about your steak (or other foods) being overcooked, or undercooked!

I decided to serve these open faced steak sandwiches with a simple arugula side salad since I had a bunch of arugula left. You could also use ciabatta or multigrain, or really most breads for this. I also makes a great salad with just the arugula, steak, and dressing if you aren’t into bread.

open faced steak sandwich with arugula salad
steak sandwich

Open Faced Steak Sandwiches with Parmesan Dressing

Tender steak served on griddled sourdough with arugula, red onion, parmesan dressing, and shaved parm
Prep Time 15 hours
Cook Time 3 hours
Course Main Course, Sandwich
Servings 6 people


  • 1 1/2 lbs flank steak
  • salt and pepper to taste
  • 1 shallot sliced
  • 2 garlic cloves sliced
  • 1 tbsp oil
  • 1/2 red onion thin sliced
  • 1/4 cup whole grain mustard
  • 3 tbsp lemon juice
  • 1/2 cup olive oil
  • 1 1/2 ounces parmesan finely grated
  • 6 slices sourdough or other bread
  • arugula


For the steak:

  • If you are using sous vide, set your machine to 135. Season steak with salt and pepper and place into sous vide bag with the sliced shallot and garlic. Seal and cook for 1 1/2- 2 hours. Dry steak completely and rub with paper towel to remove any stuck on garlic/shallot. Heat a tbsp of oil over high heat until smoking in a cast iron or carbon steel pan if you have one. Turn on your vent fan because it will get smoky. Place the steak in and let it rest for 1 minute until there is a nice crust. Flip and do the other side for 1 minute. Don't overcook as your steak is already mostly cooked from the sous vide machine, you are just searing it and finishing it.
  • If you aren't using sous vide, heat a large skillet filmed with oil over medium high. Season steak with salt and pepper. Turn on the vent fan. Cook the steak, allowing it to sit untouched until it develops a nice brown crust on the first side, about 3 minutes. Flip and do the same on the other side. Continue to cook, flipping occasionally for about 8-10 minutes until it is medium rare (our preference but you can cook longer if you prefer more well done).
  • Allow the steak to rest for 10 minutes and then thinly slice. Season with additional salt and pepper as needed.

For the sandwiches:

  • Place the red onion in a bowl of cold water for a few minutes to help temper the flavor. Blend the mustard, lemon, olive oil, salt and pepper, 1 tbsp cold water, and parmesan to make the dressing. Adjust seasoning to taste.
  • Heat a skillet over medium with a film of oil and lightly toast your bread. You don't want fully toasted, just warmed and browned a little. Place the bread on the plate and drizzle with a little dressing. Top with some arugula, drained red onion, steak and then another drizzle of dressing and some salt and pepper. Add a little shaved parm and serve your yummy sandwiches.
Keyword Beef, Main Dish, Sandwich

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