Open-Faced Steak and Onions on Garlic Toast

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Open-faced steak and onions on garlic toast

This recipe is an adaptation of a dish I found in a magazine. The original pan seared the steak and had spices my husband and I don’t really like so I made it suited to our taste. First my husband grilled the top sirloin rather than pan sear (or fry as hubby calls it). If you don’t have access to a grill, sear it in the pan and then finish the steak in the oven. It’s less mess and more flavor. For convenience, I used frozen Texas toast garlic bread. We like this brand but, honestly, homemade garlic bread would make the dish even better. Using your favorite frozen kind makes this a quick weeknight dinner. The original also used sourdough which, again, is not a favorite. I served this with a nice salad. Here’s my version:

Open-faced steak and onions on garlic toast

Open-Faced Steak and Onions on Garlic Toast

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A quick and easy dinner for any night of the week.


  • 2 tablespoons butter
  • 3 cups thinly sliced sweet onions (I like Vidalia)
  • 1/2 teaspoon sugar
  • 1/4 cup beef broth
  • 2 (5 ounce) boneless top sirloin steaks, grilled
  • 4 slices Texas Toast Garlic Bread, prepared as directed on package
  • Salt and pepper, to taste


  1. Season beef with salt and pepper. Set aside.
  2. Melt the butter in a large skillet over medium heat. Cook onions with sugar 20 minutes or until deep golden brown and caramelized, stirring frequently. Stir in beef broth and cook an additional 3 minutes or so until reduced.
  3. In the meantime, prepare top sirloin to desired doneness on grill or in grill pan. Prepare garlic toast per package directions.
  4. To serve, place 2 sliced of garlic toast on each plate. Top with one 5 ounce cut of top sirloin. Top with half of onions. Repeat with remaining garlic toast, beef and onions. Serve immediately.

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