Open Face Steak Sandwich Recipe: Garlic Butter Topped With Caramelized Onions

There’s nothing quite like a perfectly seared steak piled onto crusty bread, especially when topped with rich, caramelized onions and garlic butter. This open-face sandwich elevates simple ingredients into a meal that feels like a restaurant special.

I’ve refined this method over years of cooking, balancing tender steak with the sweetness of slow-cooked onions and the bold punch of garlic butter. The key is patience—letting the onions caramelize deeply and the steak rest before slicing.

The result is a sandwich with layers of texture and flavor: crispy bread, juicy steak, and onions so tender they melt in your mouth. Every bite delivers a perfect harmony of savory, sweet, and buttery richness.

Serve it with a side of roasted potatoes or a simple salad for a satisfying, hearty meal. Here’s how to make it right.

Ingredients for Open Face Steak Sandwich

Quality ingredients deliver restaurant-worthy results with every bite of this hearty dish.

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The steak is everything here. Ribeye offers the best marbling and flavor—avoid lean cuts like sirloin. Look for 1-inch thick steaks with visible fat streaks. Whole Foods or a trusted butcher will have the best selection. The onions should be yellow for ideal sweetness when caramelized (about 45 minutes of slow cooking).

No ribeye? New York strip works well too. For a budget option, flank steak can be used if sliced thin against the grain. Out of Worcestershire? Soy sauce with a pinch of sugar mimics the umami depth. The bread must be sturdy—sourdough or a fresh baguette holds up to the juices without getting soggy.

Leftover steak keeps in the fridge for 3-4 days and reheats beautifully in a skillet. Caramelized onions can be stored separately for up to 5 days. The garlic butter? Make extra and freeze for 1 month—perfect for quick weeknight steaks.

Step-by-Step Instructions for Open Face Steak Sandwich

Master this process and you’ll serve restaurant-quality sandwiches with perfectly tender steak and rich toppings.

Step 1: Season and Sear the Ribeye

Pat the 1.5 lb ribeye steak dry with paper towels to ensure a good sear. Season both sides generously with 1 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.

Add the ribeye to the hot pan and sear for 4-5 minutes per side for medium-rare, or until your preferred doneness. During the last minute, add 1 tbsp Worcestershire sauce to the pan and baste the steak with the juices. Transfer to a cutting board and let rest for 10 minutes before slicing thinly against the grain.

Step 2: Caramelize the Yellow Onions

While the steak rests, thinly slice the 3 whole yellow onions. Heat the same skillet over medium heat and add the onions. Cook, stirring occasionally, for 20-25 minutes until they turn a deep golden brown and soften completely.

If the onions start to stick, add a splash of water and scrape up any browned bits. The key is patience—low and slow transforms them into sweet, jammy perfection. Once caramelized, remove from heat and set aside.

Step 3: Prepare the Garlic Thyme Butter

In a small saucepan, melt the 0.5 cup unsalted butter over low heat. Add the 6 cloves minced garlic cloves and the stripped leaves from the 4 sprigs fresh thyme sprigs. Simmer gently for 2-3 minutes until fragrant but not browned.

Remove from heat and stir in the remaining 0.5 tsp kosher salt. This infused butter will add a rich, aromatic finish to both the steak and the bread.

Step 4: Toast the Crusty Bread

Lightly toast the 4 slices crusty bread under a broiler or in a toaster until golden brown and crisp. While still warm, spread each slice with a thin layer of 1 tbsp Dijon mustard if using. This adds a subtle tang that balances the richness of the dish.

Place the toasted bread on a serving platter and brush each slice generously with the garlic thyme butter. The bread should absorb the butter slightly but remain crisp underneath.

Step 5: Assemble and Serve

Arrange the sliced ribeye evenly over the buttered bread, slightly overlapping the pieces. Spoon the caramelized onions over the steak, letting them spill onto the bread. Drizzle any remaining garlic thyme butter over the top for extra flavor.

Serve immediately while the bread is still crisp and the steak is warm. Each bite should deliver tender steak, sweet onions, and the rich, garlicky butter soaking into the toasted bread. This open-face style lets every component shine.

Essential Equipment for Perfect Results

Heavy Skillet

A 12-inch cast iron skillet is my go-to for this dish—it retains heat beautifully and creates that perfect sear on the steak. I use my Lodge skillet, which has been in my kitchen for over a decade. The same pan works for caramelizing onions afterward, saving on cleanup. 🔥

Tongs for Flipping

Invest in a good pair of 12-inch locking tongs. They give you the control to flip the steak without piercing it, keeping all those precious juices inside. I prefer OXO Good Grips for their comfortable handle and precise grip.

Never use a fork—it releases the juices, leading to dry steak.

Cutting Board

A large, sturdy wooden cutting board is essential for resting and slicing the steak. I use a maple board from my local woodworker—it’s gentle on knives and easy to clean. Make sure it’s big enough to catch all the juices when slicing.

Sharp Chef’s Knife

For slicing the steak thinly against the grain, a sharp 8-inch chef’s knife is indispensable. I’ve used a Wüsthof for years—it glides through the meat effortlessly. Dull knives crush rather than slice, so keep yours honed.

Garlic Press

Minced garlic releases more flavor than chopped, and a garlic press makes quick work of the 6 cloves needed for the butter. My Zyliss press is a kitchen workhorse. If you don’t have one, finely mince with your chef’s knife.

Pastry Brush

A silicone pastry brush is perfect for coating the toasted bread with garlic butter. It’s heat-resistant and easy to clean. I keep one dedicated just for savory dishes to avoid any sweet cross-contamination. 💡

Frequently Asked Questions