Open-Faced Steak Sandwich

Open-Faced Steak Sandwich

with Caramelized Onion, Garlic Aioli and Roasted Sweet Potato Fries

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Sweet and savoury caramelized onions top this juicy open faced steak sammie. We've paired it with a classic sweet potatoes fries for a crunchy sweet finish!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Steak

227 g

Onion, sliced

4 unit

Ciabatta Roll


680 g

Sweet Potato

10 g


4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

2 tbsp

Balsamic Vinegar


160 g

Roma Tomato

Not included in your delivery

2 tsp


6 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories870 kcal
Fat55 g
Saturated Fat13 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber4 g
Protein38 g
Cholesterol80 mg
Sodium660 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Garlic Press
Silicone Brush
Instructionsarrow up iconarrow up icon
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Preheat your oven to 450°F (to roast the sweet potatoes and toast the buns). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Peel, then cut the sweet potatoes into 1/4-inch matchstick fries. On a baking sheet, toss the sweet potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, turning the sweet potatoes over halfway through cooking, until golden-brown, 22-24 min.


Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp oil, then the onions. Cook until slightly softened, 3-4 min. Add 2 tsp sugar and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 9-10 min.


Meanwhile, mince or grate the garlic. Cut the tomatoes into 1/4-inch slices. Pat the steak dry with paper towels, then season with salt and pepper. When the onions are done, remove the pan from the heat. Add the vinegar and stir together until the vinegar coats the onions, 1 min. Transfer onions to a small bowl. Set aside. Carefully wipe pan clean.


Heat same pan over medium-high heat. When pan is hot, add 2 tbsp oil, then the 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.**)


Meanwhile, in another small bowl, stir together the garlic and mayo. Set aside. Halve the ciabatta buns. On another baking sheet, arrange the ciabatta halves, cut-side up. Brush each half with 1 tsp oil. Toast in the top of the oven, until golden-brown, 4-5 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 tomatoes, steak and onions. Divide sandwiches between plates and serve with sweet potato fries.