Open Face Tomato Provolone Steak Sandwich

Open Face Tomato Provolone Steak Sandwich - a terrific way to use leftover grilled steak or a tasty way to stretch one large steak to feed the whole family.
Course Sandwich
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Barry C. Parsons


  • Sliced steak
  • thickly sliced tomato
  • sliced provolone cheese
  • ciabatta bread

For the Garlic Herb Worcestershire Butter

  • 1/2 cup + 2 tbsp soft butter
  • 2 cloves minced garlic
  • 1 tbsp chopped oregano
  • 1 tbsp chopped chives
  • 1/2 tsp cracked black pepper
  • 3 tbsp Worcestershire sauce


  1. Lightly saute the garlic in 2 tbsp butter, just to soften it. Do NOT brown it.
  2. Add the sauteed garlic to the other ingredients and whip together until smooth. If you like, you can form it into a log, wrap in plastic wrap and store in the refrigerator for several days.
  3. Ciabatta bread, split horizontally and well toasted
  4. Spread the Garlic Herb Worcestershire Butter on the toasted ciabatta.
  5. Top the bread with thin slices of freshly grilled rare steak. ( or if using leftover rare steak, warm it for only a minute per side in a cast iron skillet.)
  6. Lightly fry thick slices of vine ripened tomatoes in a little butter before adding these on top of the sliced steak.
  7. Finally, place several slices of provolone cheese on the tomatoes and broil for only a minute or two until the cheese melts. Grab a fork and knife and dig in.