Open Face Steak Sandwiches



I love burgers, but every once in a while things need to be changed up a bit.  Steak sandwiches can be casual or classy and this version is the perfect combination:  nice but unpretentious.  If you aren't into the pepper and onion thing with steak (but seriously, who isn't?), try just the marinade portion.  The port and Worcestershire are really delicious with the beef.  It will work on any cut.  The one-of-a-kind flavor of Worcestershire and the slightly sweet port play so well with the minerally red meat.

Port and Worcestershire Steak
1 lb beef (we used flat iron)
1 Tbsp Worcestershire sauce
1 Tbsp port wine
1 Tbsp extra virgin olive oil
2 tsp red wine vinegar
salt and pepper

   Liberally salt and pepper steak.  Use a fork to poke hole in the meat.  Combine wet ingredients.  Marinade beef for 1-24 hours turning over occasionally.
   Cook using desired method to preferred doneness. 
   Serves 3-4.

Open Face Steak Sandwiches
1 lb cooked Port and Worcestershire Steak, sliced*
2 Tbsp of reserved port and Worcestershire marinade
1 med red bell pepper, sliced
1 med onion, sliced
4 large slices sourdough bread, about 3/4 in thick
1 C shredded fontina cheese
oil

   Heat about 1 tsp oil in a non stick skillet over med heat.  Saute onion until translucent (4-5 minutes.)  Add bell pepper, cook another 5 or so minutes until pepper is tender.  Add reserved marinade.  Cook 3-4 minutes.
   Lightly toast bread slices.
   Top bread with meat, peppers and onions, and cheese.
   Place under a hot broiler until cheese is melted, brown and bubbly.
   Serves 4.

*Tip:  Slightly undercook the steak from your desired temperature because it will cook a little more under the broiler.

Bacon braised cabbage and sweet potato oven fries round out the meal.