Open-Face Steak and Onion Sandwiches

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

3 tablespoons unsalted butter, at room temperature

2 onions, thinly sliced

Kosher salt

1 tablespoon plus 2 teaspoons Worcestershire sauce

3/4 cup shredded white cheddar cheese

3 tablespoons ketchup

2 tablespoons yellow mustard

1 tablespoon steak sauce

1 tablespoon mayonnaise

Freshly ground pepper

1 1/2 pounds skirt steak, cut into 4 pieces

4 thick slices crusty sourdough bread

1 bunch watercress, trimmed

Directions

  1. Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
  2. Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl. 
  3. Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
  4. Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
  5. Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.