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Open-Faced Steak Sandwich

Open-Faced Steak Sandwich

with Caramelized Onion and Tomato Caprese Salad

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Sweet and savoury caramelized onions top this juicy open face steak sammie. We've paired it with a classic Caprese salad which is a light and refreshing complement to this dish!

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

340 g

Beef Steak

113 g

Onion, sliced

2 unit

Ciabatta Bun


227 g

Grape Tomatoes

7 g


100 g

Bocconcini Cheese


2 tbsp

Balsamic Vinegar


3 g


4 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde, Soy/Soja)

Not included in your delivery

1 tsp


3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories1054 kcal
Fat68 g
Saturated Fat14 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber5 g
Protein53 g
Cholesterol118 mg
Sodium876 mg
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Paper Towel
Small Bowl
Aluminum Foil
Garlic Press
Baking Sheet
Silicone Brush

Preheat your broiler to high (to toast ciabatta). Start prepping when the oven comes up to temperature! In Step 5, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Wash and dry all produce.* Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Continue to cook, stirring occasionally, until onions are dark golden-brown, 9-10 min.


Meanwhile, halve tomatoes. Roughly chop 1 tbsp oregano (dbl for 4 ppl). In a large bowl, toss together tomatoes, oregano, 1 tbsp vinegar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside. Pat steak dry with paper towel, then season with salt and pepper.


When onions are done, remove the pan from heat. Add remaining vinegar. Stir together until vinegar coats onions, 1 min. Transfer caramelized onions to a small bowl. Set aside. Carefully wipe the pan clean.


Heat same pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) When steak is done, remove pan from heat and transfer to a plate. Loosely cover with foil and set aside to rest, 3-5 min.


Meanwhile, peel, then mince or grate garlic. In another small bowl, stir together 1/4 tsp minced garlic and mayo. (NOTE: Reference the garlic guide in the Start Strong.) Set aside. Halve ciabatta buns. On a baking sheet, arrange ciabatta halves, cut side up and brush each half with 1 tsp oil. Toast in the middle of the oven, until golden-brown, 2-3 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)


Thinly slice steak. Spread garlic-mayo over ciabatta halves, then top with steak and onions. Tear bocconcini into bite-sized pieces over salad, then season with salt and pepper. Divide open-faced sandwiches between plates and serve with caprese salad.