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open face steak and cheese

April 18, 2010

Dinner is showtime in the KC household.  It’s the meal that I plan for the most and the meals that constitute most of the recipes on this site.  When it comes to lunch, we generally end up eating something really boring and quick…i.e. turkey sandwich.  So, as boring as this “recipe” is, I really ended up enjoying the sandwich and given that it was the product of a few leftover caramelized onions from my cauliflower tart and odds and ends I had around the kitchen, I thought it might be the perfect Sunday afternoon post, as I cook Sunday dinner.

open face steak and cheese


  • 150 grams steak
  • half onion, caramelized
  • baguette
  • mayonnaise
  • 50 grams gruyere, shredded


  1. Slice steak as thinly as possible.  If the steak is slightly frozen, it makes slicing it thinly even easier.
  2. Ideally in the same pan you used to caramelize your onions, pan fry your thinly sliced steak.  Depending on how thing you sliced it, this could take anywhere between 2-4 minutes.
  3. Slice your baguette in half, spreading mayonnaise on each side.
  4. Then it’s as easy as you see above.  Mayo, steak, onions, cheese.
  5. Place in the oven at 400°F/200°C until cheese is fully melted.
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