Open Face Flank Steak Sandwiches
Juicy, beefy, thinly-sliced flank steak is piled high on toasted ciabatta bread along with a chipotle peanut salsa and corn salad in this mouthwatering Open Face Flank Steak Sandwich. It’s the perfect steak sandwich recipe, and it’s easier to make than you might think!
There’s nothing like meaty Open Face Flank Steak Sandwiches! This flank steak sandwich is loaded with tender steak and lots of flavor. It’s the ideal anytime sandwich recipe and works well with either leftover grilled flank steak or freshly grilled steak that you make just for these sandwiches.
Open Face Flank Steak Sandwiches
From the buttery and cheesy toasted ciabatta to the grilled corn and pineapple topping, there’s oodles of flavor on this Southwest-inspired sandwich. I love serving them open-faced with a knife and fork because they’re meaty and messy and oh-so-delicious!
Read more: Open Face Flank Steak Sandwiches
Fire up the grill, make my Cocoa Chili Flank Steak or cook your steak however you like it, then grab the rest of the ingredients and make these big, hearty, and flavor-packed sandwiches that everyone will love!
Why I love this recipe
- It has layers of flavor that make it taste more complicated than it is, but most of the components for this Open Face Flank Steak Sandwich can be made ahead of time.
- This is the perfect summer sandwich, and it works perfectly with leftover flank steak or freshly grilled.
- You can make as many sandwiches as you need. This recipe makes enough for 4 hearty meals or 8 smaller ones.
- It’s amazing with our Grilled corn and pineapple salad (below)
Gather these ingredients
- Ciabatta loaf – Look for a 1-pound loaf and slice it half lengthwise.
- Butter – Softened enough to spread.
- Cocoa Chili Flank Steak – You’ll need 2-3 pounds of flank steak.
- Chipotle Peanut Salsa – See my suggestions below if you can’t find this salsa.
- Mozzarella cheese – Shredded.
- Grilled Corn and Pineapple Salad
- Fresh lime – You’ll need 1 lime to finish this recipe.
How to make the tastiest Open Face Flank Steak Sandwiches
- Grill and slice the steak, make the Grilled Corn and Pineapple Salad and set them aside. Alternatively, use leftover grilled steak.
- Turn the broiler to high and spread the butter on the cut sides of the ciabatta bread. Broil under the broiler until golden brown, about 3-4 minutes.
- Transfer the bread to a baking sheet and sprinkle the buttered sides of the bread with cheese and return them to the broiler until the cheese has melted, another 3-4 minutes.
- Remove the bread from the oven and spread the chili peanut salsa onto the cheese.
- Top the bread with warm sliced steak and the chilled corn salad. Squeeze the lime over the top.
- Cut the bread into 4 hearty servings or into 8 smaller servings.
- Serve and enjoy!
Tips & substitutions
- Chili peanut salsa is my choice of condiments for this sandwich, but if you can’t find that, use ⅓ cup of chili crisp mixed with 2 teaspoons of brown sugar.
- Mozzarella is the perfect cheese for these sandwiches because it melts easily. You could also use gouda, fontina, or Pepper Jack if you like a bit more spice.
- No flank steak? Check out this shredded beef recipe – it’d also be delicious on your sandwiches.
- Ciabatta works fabulously in this sandwich, but you could use any other long, wide loaf. Just be sure to toast it well!
Serving suggestions
These sandwiches are meaty and hearty, so you’ll want to serve something a bit lighter with them. A lovely soup pairs well with any kind of sandwich, or opt for a bright, fresh salad. If you’re making a sandwich board, you could add Sloppy Joes Sliders and ooey gooey Grilled Cheese Sandwich wedges.
Storage
These Open Face Flank Steak Sandwiches are best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge for up to a day.
Check out these awesome sandwich recipes while you’re here
- Magnolia Egg Salad Sandwich
- BLT Bell Pepper Sandwich
- Cake Pan Ham & Cheese Sandwiches
- Grilled California Club Sandwich
Get the Recipe:
Open Face Flank Steak Sandwiches
Ingredients
- 16 oz ciabatta bread, sliced lengthwise
- 4 Tbsp butter, softened
- 2-3 lb Cocoa Chili Flank Steak
- ⅓ c chipotle peanut salsa, OR 1/3 c chili crisp mixed with 2 tsp brown sugar
- 2 c shredded mozzarella cheese, or other mild, stringy cheese
- Grilled Corn and Pineapple Salad, or corna salsa
Instructions
- Prepare steak and corn salsa (or use leftovers). To ensure your bread is warm and crisp for serving, make sure the steak, corn salad, and chili spread are ready when you broil the cheese and bread.
- Heat broiler to high. Spread the butter onto the ciabatta bread and place on the highest rack under the broiler. Toast bread until golden—3-4 minutes.
- Remove bread from the oven and place on a baking sheet. Sprinkle the mozzarella cheese onto both slices and return to the oven. Broil until the cheese melts, 3-4 minutes (it is fine if the bread chars a little).
- Remove from the oven and spread the chili peanut salsa (or sweetened chili crisp) onto the cheese. Top with warm steak, chilled corn salad, and a squeeze of fresh lime. Cut into 4 or 8 pieces and serve warm.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
