Think of a steak sandwich and your mind probably goes to the classic Philly steak sandwich. As yummy as they are, they’re not quite the elevated dinner you might have in mind for your family or a special occasion. An open-faced steak sandwich can go in a lot of directions – from hearty comfort food to restaurant-quality elegance – but one thing is for sure: It holds a lot of flavor any way you slice it.
The benefit of an open-faced sandwich is that you can really load it up with steak and toppings without worrying about its bun ripping open. Grab a fork and knife and enjoy.
This steak sandwich doesn’t use traditional steak sandwich meat, like flank steak or flat iron. Instead, you’ll slow cook tender rib roast to perfection until it practically falls off its bone, making it easy to slice and add to your sandwich. With the addition of a simple Dijon dressing that’s better than any steak sauce you can buy in the store, this sandwich will have you coming back for more.
Open-Faced Rib Roast Sandwich with Balsamic Dijon Dressing
For the Sandwich
- 3 lbs bone-in rib roast
- 1 yellow onion sliced thinly into strips
- 1/4 cup green onion chopped
- 1 cup Beef Broth
- 1/4 cup Worcestershire sauce
- 2 tbsp Fresh Parsley Leaves chopped
- salt and pepper to taste
- 2 tbsp Butter
For the Bread
- 3 ciabatta rolls sliced in half
- 6 slices provolone cheese
- 2 tbsp melted butter
- 2 tsp Minced garlic
For the Dressing
- 2 tbsp Balsamic vinegar
- 1/2 cup olive oil
- 3 tbsp Dijon Mustard
- 4 tbsp Honey
- 1 tsp Minced garlic
- 1 tso Minced Ginger
- salt and pepper to taste
- Allow roast to sit at room temperature for 30 minutes. Season on both sides generously with salt and pepper. Preheat a cast iron skillet over high heat with 2 tbsp butter. Sear each side of the roast for 3-4 minutes until a crispy brown crust forms (remember to get the edges, too).
- I your slow cooker, add roast, beef broth, Worcestershire sauce, parsley, and remaining liquid from the seared roast. Add lid and cook on low for 7 hours.
- Add yellow and green onions to the slow cooker. Stir into the liquid and cook for one more hour.
- Allow rib roast to rest on a cutting board for 10 minutes. Slice thinly against the grain and off the bone.
- For the rolls, preheat the oven to 400 degrees. Melt 2 tbsp butter and stir in minced garlic. Brush mixture onto both sides of the ciabatta halves and add a slice of provolone on top. Cook for 5 to 8 minutes until lightly browned and crispy.
- To make the dressing, stir together all dressing ingredients until well-blended. It should have a somewhat thick consistency, but still be thin enough to drizzle. Add salt and pepper to taste.
- To assemble a sandwich, layer a few roast slices on top of the cheese. Spoon onions and some of the cooking liquid over the steak. Drizzle dressing over the sandwich.