The steak sizzles with sweet bell pepper and onion. Put it on toasted Italian bread with melted cheddar for a simple, hearty lunch.
Active time: 20 minutes | Total time: 35 minutes
Open‑Faced Steak Sandwich
Ingredients
- Cooking spray
- 1 tbsp olive oil
- ½ lb (225 g) skirt steak, trimmed
- ½ tsp salt
- ½ tsp black pepper
- 1 yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 4 slices Italian bread
- 4 slices sharp cheddar cheese
Directions
- Preheat the oven to 425°F (220°C). Lightly spray a baking sheet.
- Season the steak with salt and pepper. Heat olive oil in a skillet over medium‑high heat. Cook the steak 3‑4 minutes each side until it reaches 145°F (63°C). Let it rest 10 minutes, then slice thinly against the grain.
- In the same skillet, add the onion and bell pepper. Cook, stirring occasionally, for 3‑4 minutes until softened. Set aside.
- Place the bread slices on the prepared sheet. Top each with a piece of cheddar. Bake 5 minutes, until the cheese melts and the edges are lightly toasted.
- Layer each toast with steak slices, then the cooked onion and pepper. Serve right away.
Serves: 4 | Serving size: 1 open‑faced sandwich
Nutrition (per serving)
- Calories: 370
- Total Fat: 21 g
- Saturated Fat: 9 g
- Cholesterol: 62 mg
- Sodium: 710 mg
- Carbohydrate: 20 g
- Fiber: 2 g
- Sugar: 4 g
- Protein: 25 g
- Potassium: 330 mg
- Iron: 16 % DV
- Vitamin A: 69 % DV
- Vitamin C: 67 % DV
- Calcium: 25 % DV