Open-Faced Grilled Steak Sandwiches

If you’re looking for an easy and delicious meal that will satisfy the whole family, these Open-Faced Grilled Steak Sandwiches are perfect. They feature juicy grilled beef marinated in a flavorful sauce, topped with fresh arugula and pickled onions, all served on toasted baguette slices. This recipe is straightforward, making it ideal for home cooks of any skill level.

Why You’ll Love This Recipe

These Open-Faced Grilled Steak Sandwiches are not only delicious but also versatile. They make for a fantastic lunch, dinner, or special occasion meal. The marinade infuses the beef with rich flavors, while the creamy mustard sauce adds a delightful zing. Plus, the combination of textures from the crispy bread and tender steak is a winner in every bite. Whether you’re cooking for a family gathering or just a cozy weeknight meal, this recipe works reliably and tastes great.

Ingredients You’ll Need

Here is everything you need to create these mouthwatering sandwiches:

• 3/4 pound flank steak (trimmed)
• 3 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/2 teaspoon lemon juice
• 1 garlic clove (minced)
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon cracked pepper
• 1/3 cup pickled red onion
• 1/2 cup baby arugula leaves
• 1/2 baguette (cut into 3 pieces)

Ingredient Notes, Variations & Simple Swaps

Feel free to add your own twist to this recipe! For a different flavor profile, try using flank steak substitutes like chicken thighs, which grill quickly and remain juicy. You can also replace the baby arugula with spinach or mixed greens for a fresher taste. If you prefer a milder kick, skip the cracked pepper and adjust based on your family’s taste preferences.

Equipment Needed

• Grill or grill pan
• Mixing bowls
• Whisk or fork
• Knife and cutting board
• Platter for marinating

How to Make This Recipe

Step 1 – Marinate the Steak

In a small bowl, mix together the Worcestershire sauce, Dijon mustard, lemon juice, and minced garlic. Place the flank steak on a platter and pour the marinade over it, brushing to coat all sides. Cover and refrigerate for at least 2 hours, allowing the flavors to soak in and infuse the meat.

Step 2 – Make the Sauce

While the steak is marinating, prepare the creamy mustard sauce. In another bowl or jar, combine the whole grain mustard, additional lemon juice, olive oil mayonnaise, olive oil, grated Parmesan cheese, and cracked pepper. Stir until well mixed and smooth. Once ready, keep it in the refrigerator until you’re prepared to assemble the sandwiches.

Step 3 – Grill and Assemble

Preheat your grill to medium-high heat, around 425°F. Remove the steak from the marinade and place it on the hot grill. Grill for 5 minutes, then flip the steak and grill for another 5 minutes or until it reaches an internal temperature of 135°F for medium-rare. After grilling, remove the steak and let it rest for 10 minutes. Slice it thinly against the grain.

While the steak rests, slice the baguette pieces lengthwise and toast them for a few minutes until golden brown. Spread a layer of the Parmesan mustard sauce on each baguette slice, then add a handful of arugula, followed by the sliced steak. Top with pickled red onions and finish with more sauce. Serve immediately and enjoy!

Tips for Perfect Results

Here are a few tips to make your sandwiches even better:

• Let the steak marinate for longer if possible; overnight is even better for enhanced flavor.
• Ensure your grill is preheated to get a nice sear on the steak.
• Avoid overcrowding the grill; grill one or two steaks at a time for even cooking.
• Don’t skip the resting time after grilling; it helps the juices redistribute, making for a juicier steak.
• Taste the sauce before spreading it; adjust seasoning according to your preference.

What to Serve With This Recipe

These sandwiches stand well on their own, but here are some great sides to complement them:

• Crispy sweet potato fries
• Fresh garden salad with a light vinaigrette
• Grilled vegetables for a colorful addition
• A refreshing coleslaw for crunch
• Homemade potato chips for extra snackability

Storage, Make-Ahead & Leftovers

If you have leftovers, store the individual components separately in the refrigerator. The grilled steak should be in an airtight container and will last for about 3–4 days. Reheat it gently in a skillet or microwave. You can also prepare the sauce ahead of time and store it in the fridge for up to a week. The toasted baguette should be made fresh for the best texture, but you can toast new slices when you’re ready to enjoy the leftovers.

Open-Faced Grilled Steak Sandwiches

These Open-Faced Grilled Steak Sandwiches feature juicy grilled beef marinated in a flavorful sauce, topped with fresh arugula and pickled onions, all served on toasted baguette slices.

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Prep Time 2 hours hrs

Cook Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 3 servings

Ingredients

  

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For the Steak

• 3/4 pound flank steak (trimmed) Can substitute with other cuts like sirloin or ribeye.
• 3 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/2 teaspoon lemon juice
• 1 clove garlic (minced)

For the Sauce

• 2 tablespoons whole grain mustard
• 1 tablespoon lemon juice
• 2 tablespoons olive oil mayonnaise
• 1 tablespoon olive oil
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon cracked pepper Adjust based on taste preference.

For Assembly

• 1/3 cup pickled red onion
• 1/2 cup baby arugula leaves Can substitute with spinach or mixed greens.
• 1/2 baguette (cut into 3 pieces) Toasted before serving.

Instructions

 

Marinating the Steak

• In a small bowl, mix together the Worcestershire sauce, Dijon mustard, lemon juice, and minced garlic. Place the flank steak on a platter and pour the marinade over it, brushing to coat all sides. Cover and refrigerate for at least 2 hours.

Making the Sauce

• In another bowl or jar, combine the whole grain mustard, additional lemon juice, olive oil mayonnaise, olive oil, grated Parmesan cheese, and cracked pepper. Stir until well mixed and smooth.
• Keep the sauce in the refrigerator until you’re ready to assemble the sandwiches.

Grilling and Assembling

• Remove the steak from the marinade and place it on the hot grill. Grill for 5 minutes, then flip the steak and grill for another 5 minutes or until it reaches an internal temperature of 135°F for medium-rare.
• After grilling, remove the steak and let it rest for 10 minutes. Slice it thinly against the grain.
• While the steak rests, slice the baguette pieces lengthwise and toast them for a few minutes until golden brown.
• Spread a layer of the Parmesan mustard sauce on each baguette slice, then add a handful of arugula, followed by the sliced steak. Top with pickled red onions and finish with more sauce. Serve immediately and enjoy!

Notes

For enhanced flavor, allow the steak to marinate overnight if possible. Always preheat the grill for a nice sear, and avoid overcrowding for better cooking. Allow the steak to rest after grilling to keep it juicy.

Keyword Easy Sandwich Recipe, Grilled Steak Sandwiches, Marinated Steak, Open-Faced Sandwiches, quick dinner

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