Recipe courtesy of Sophia's Restaurant

Open-Faced Steak Sandwich

  • Level: Easy
  • Total: 18 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
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2 to 3 tablespoons dried oregano

2 to 3 tablespoons granulated garlic

2 to 3 tablespoons kosher salt

2 to 3 tablespoons dried parsley

1 to 2 tablespoons dried basil

4 cups vegetable oil

24 ounces rib eye, cut into bite-size cubes

Butter, for bread

French bread, sliced

1 red pepper, seeded and sliced

1 green pepper, seeded and sliced

Toppings: sliced mushrooms, sliced onions and provolone cheese


  1. Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
  2. Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
  3. Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

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