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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 hrs
Cook Time 3 hrs
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