rewrite this title Open-Faced Steak Sandwich

The sizzling skirt steak harmonizes deliciously well with bell peppers and onions. Serve on a slice of warm, toasty Italian bread with melted cheddar and you have a simple but satisfying steak sandwich lunch.

Active time: 20 minutes | Total time: 35 minutes

Open-Faced Steak Sandwich

Ingredients

Cooking spray
1 tbsp olive oil
1/2 lb (225 grams) skirt steak, trimmed
1/2 tsp salt
1/2 tsp black pepper
1 yellow onion, thinly sliced
1 red bell pepper, sliced
4 slices Italian bread
4 slices sharp cheddar

Directions

Preheat the oven to 425°F and lightly coat a baking sheet with cooking spray.

Season the steak on both sides with salt and pepper. Heat the olive oil in a small skillet over medium-high heat. Once the oil begins to shimmer, add the steak and cook for 3–4 minutes per side, or until it reaches an internal temperature of 145°F. Transfer to a cutting board and let rest for at least 10 minutes, then slice thinly against the grain.

In the same skillet over medium-high heat, and add the onions and bell pepper. Cook, stirring occasionally, for 3–4 minutes, or until the onion and pepper have softened. Remove from heat and set aside.

Arrange the bread slices on the prepared baking sheet and top each with a slice of cheddar. Bake for 5 minutes, or until the cheese is melted and the edges of the bread are lightly toasted. Top each slice with the steak, onions, and peppers and serve immediately.

Serves: 4 | Serving Size: 1 open-faced sandwich

Nutrition Information

Nutrition (per serving): Calories: 370; Total Fat: 21g; Saturated Fat: 9g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 2g; Cholesterol: 62mg; Sodium: 710mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 4g; Protein: 25g

Nutrition Bonus: Potassium: 330mg; Iron: 16%; Vitamin A: 69%; Vitamin C: 67%; Calcium: 25%

Originally published August 11, 2017; Updated April 2026