Open Faced Steak Sandwich with Mushrooms & Onions

By Chef Michael

March 31, 2016

Prep Time

15 mins

Grill Time

15 mins

Total Time

30 mins


We grilled this for a segment on Trophy Quest Outdoors. It was so good that it stopped the filming while we all ate! This makes a great lunch or dinner menu. Flank steak is perfect for sliced steak.





Flank Steak



Cavender’s Greek Seasoning


Pieces Thickly Sliced Crusty Bread


Large Onion Sliced



Sliced Mushrooms



Olive Oil


Step 1

Bring flank steak to room temperature

Step 2

Season with Cavender's on both sides.

Step 3

Hot and fast for flank steak

Step 4

8-10 minutes depending on thickness and heat

Step 5

Grill temps 500-600F

Step 6

Place steak on GrillGrates on a slight diagonal

Step 7

Lift and Twist (1/2 twist) after 3 minutes

Step 8

Turn steak at 5-6 minute mark depending on how hot you are grilling

Step 9

Grill to finish. I shoot for internal temp of 120F in the thickest part knowing that it will raise slightly and the thinner parts will be less rare. Rest 5 minutes before slicing

Step 10

Griddling Mushrooms & Onions:

The GrateGriddle is ideal to grill up the onions and mushrooms right along the the flank steak. Pour the 2T of olive oil on a hot GrateGriddle and add the mushrooms and onions. Sprinkle a little Cavender's and toss occasionally. Cook until the onions begin to caramelize.

Step 11

Toast Bread Slices on the Grill

While the flank is resting, grill bread slices 1 min per side. Be careful not to blacken the bread.

Step 12

Slicing Flank Steak:

Slice thin on a sharp bias against the grain

Step 13

1 slice of bread per person.

Step 14

Place 3-4 slices of steak on the toasted bread and top with mushrooms and onions

Step 15

Bon Appetit!

Grill Like A Pro

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