These spicy steak and cheese open-faced sandwiches offer a bold, savory punch in every bite. Tender slices of marinated top round steak are paired with caramelized onions, zesty red wine vinegar, and sweet roasted red peppers. The mixture is stuffed into hollowed-out French rolls, topped with melted Jarlsberg cheese, and broiled until bubbly and golden. It is a satisfying, protein-rich meal that feels gourmet yet comes together with straightforward steps. Perfect for weekend lunches or hearty weeknight dinners, this dish balances heat, tang, and richness beautifully. Serve warm with a crisp salad or pickles for a complete, comforting experience that the whole family will enjoy.
Spicy Steak & Cheese Open-Faced Sandwiches
Description
These spicy steak and cheese open-faced sandwiches offer a bold, savory punch in every bite. Tender slices of marinated top round steak are paired with caramelized onions, zesty red wine vinegar, and sweet roasted red peppers. The mixture is stuffed into hollowed-out French rolls, topped with melted Jarlsberg cheese, and broiled until bubbly and golden. It is a satisfying, protein-rich meal that feels gourmet yet comes together with straightforward steps. Perfect for weekend lunches or hearty weeknight dinners, this dish balances heat, tang, and richness beautifully. Serve warm with a crisp salad or pickles for a complete, comforting experience that the whole family will enjoy.Ingredients
Directions
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Place the steak in a plastic bag or covered dish. Spread both sides of the steak with the minced garlic.
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Combine 1/4 cup red wine vinegar and 1 tablespoon olive oil. Pour over the steak, turning to coat evenly. Seal and marinate in the refrigerator for at least 6 hours or overnight, turning once.
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Remove steak from marinade, discarding the liquid but leaving the garlic on the meat.
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Broil or grill the steak 3 to 4 inches from the heat for 8 to 10 minutes per side, until rare to medium.
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While the steak cooks, heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the sliced onion and cook for 5 minutes, stirring frequently.
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Add the remaining 2 tablespoons red wine vinegar, cumin, 1/4 teaspoon salt, and crushed red pepper to the onions. Cook until most of the vinegar has evaporated. Remove from heat.
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Slice the cooked steak into 1/8 to 1/4 inch thick strips. Season with the remaining 1/4 teaspoon salt.
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Slice the roasted red pepper into thin strips.
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Add the sliced steak and red pepper to the onion mixture, stirring to coat everything evenly.
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Slice the French rolls in half lengthwise. Carefully remove the soft inside of each roll to create a 1/2 inch thick shell.
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Tear the removed bread pieces into small bits and mix them into the meat and onion mixture.
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Divide the meat mixture evenly among the 4 bread shells.
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Top each filled shell with a slice of Jarlsberg cheese.
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Place under the broiler until the cheese is melted and bubbly. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 411.3kcal
- % Daily Value *
- Total Fat 28.6g44%
- Saturated Fat 8.4g43%
- Cholesterol 88.5mg30%
- Sodium 2522.5mg106%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.5g6%
- Sugars 2.6g
- Protein 30.3g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a whole roasted red pepper from a jar for convenience. Drain well before slicing.
If French rolls are unavailable, sturdy baguette slices or ciabatta buns work well as substitutes.
For a milder flavor, reduce the amount of crushed red pepper pods or omit them entirely.
Leftover steak mixture can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
