Open-Faced Steak and Havarti Melt


So this little gem started off as one of those “I have so many random things in the fridge that I need to use up before they go bad” concoctions and actually turned out to be pretty darn delicious.  Scratch that. DAMN delicious.  

I had some almost-stale baguette.  And a not-very-high-quality piece of steak that I had overcooked because I got distracted by something shiny while it was in the skillet.  And I had a lot of veggies and herbs in the fridge.  Of course, I also had cheese because when do I ever not have cheese? 

To me, anything you can eat on a bread vessel, covered in melted cheese is going to be delicious.  It could have been shredded cardboard covered in brie and I’d have loved it.  But combine bread, and melted cheese, with thinly sliced beef and some sautéed veggies, and then top THAT with an herby-creamy dressing? Yes.  A million times yes.

I think you could also do this as a closed sandwich if you felt so inclined.  But I’m always cutting the sides of my mouth on baguettes – you know? it hurts. And I want my food to not hurt me. So open-faced with a knife and fork was the way I went.  Plus, it looked prettier.  And was easier for me to eat hunched over my trough coffee table watching 19 Kids and Counting an insightful news program.



1 baguette – sliced lengthwise and then in 6″ pieces

1 cup shredded havarti cheese

1/2 cup mushrooms – sliced

1/2 cup red or yellow peppers – sliced

1/4 cup halved cherry tomatoes

1 tbsp minced garlic

1/8 cup vegetable broth

1 tsp Worcestershire sauce

1 tsp dried basil

1 tsp dried oregano

sliced steak, allow for about half a cup per person but it’s it’s however much or little you want


For the sauce:

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh basil

1/8 cup chopped green onions

salt and pepper


How to make it:

1) Preheat oven to 350

2)Over a medium high heat pan, sauté sliced peppers, mushrooms and tomatoes in olive oil, garlic, oregano and basil.

3)Once peppers have started to soften, add vegetable broth and Worcestershire and simmer for about 10 minutes until vegetables have softened and broth has cooked away.

4) Take your sliced baguette and drizzle with olive oil, salt and pepper (optional).  Top with vegetable mixture and sliced steak.  Cover in cheese and place in oven – on a baking sheet to avoid disaster.

5) While bread is toasting and cheese is melting (about 7-8 minutes), mix all sauce ingredients in a l’il dish and set aside.

6) Remove sandwich from oven once cheese is melting and edges of bread are a teensy bit brown

7) Top with about 2 tbsp of dressing, a few sprigs of chopped cilantro and the obligatory sriracha drizzle for both artistic effect and total deliciousness.  Enjoy!


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