Think leftover steak is boring? Think again. This sliced steak sandwich with caramelized onions turns yesterday’s dinner into a flavor-packed, buttery, crispy snack that’ll make your taste buds do a happy dance. With golden toast points and sweet, melt-in-your-mouth onions, it’s quick, easy, and irresistibly delicious—perfect for a snack, lunch, or impressing anyone who doubts your leftover game.
Why This Recipe Works
- Flavor Boost: Caramelized onions add sweet, rich depth that elevates leftover steak.
- Perfect Crunch: Toast points provide a buttery, crispy base that contrasts tender steak.
- Quick & Easy: Uses leftover steak, ready in under 30 minutes—perfect for a fast lunch or snack.
- Customizable: Swap bread types, add cheese, or drizzle with mustard for your personal twist.
- Impressive Presentation: Triangular toast points and neatly layered toppings make a simple dish look gourmet.
Caramelized Onion Steak Sandwiches on Crispy Toast Points
Transform your leftover steak into a show-stopping meal with this easy sliced steak sandwich with caramelized onions. Tender strips of beef meet sweet, golden onions and crisp, buttery toast points for a combination that’s rich, savory, and irresistible.
This recipe turns simple ingredients—bread, butter, onions, and leftover steak—into a gourmet snack or quick dinner in under 30 minutes. Perfect for using up last night’s steak, it’s a crowd-pleasing way to elevate ordinary leftovers.
With step-by-step instructions, tips for perfectly caramelized onions, and buttery, golden toast points, you’ll serve a sandwich that looks as good as it tastes. Try this recipe for an effortless, flavor-packed meal your family and friends will love.
The Emerson Hotel Restaurant
When I was a kid, birthday dinners were special—we usually chose a local Chinese restaurant. But one year, my dad took us to The Emerson Hotel Restaurant in Emerson, NJ, where I had my first steak sandwich.
The Emerson Hotel, originally Etna House, has stood on Emerson Plaza East since 1872, serving travelers along the railroad tracks. They’re famous for their Slice Steak Platter: thinly sliced steak over toast points with sizzling butter and fries. I always thought it came with caramelized onions, so I added them to my version.
That first sandwich left a lasting impression. Every time I make it, I’m transported back to The Emerson Hotel. Now I can share that taste of my past with my kids—or maybe one day, we’ll drive up to Emerson and enjoy it at the source.
Sliced Steak Sandwich Recipe
Ingredients
- 2 large yellow onions thinly sliced into rings
- 4 tablespoons butter divided
- 1 pinch salt
- 4 slices bread white, whole wheat, or your favorite
- leftover steak thinly sliced
- salt & pepper to taste
Instructions
Caramelize the Onions
- Separate the onion rings.
- Heat a large skillet over medium heat. Add 2 tablespoons of butter.
- Add the onions and a pinch of salt. Cook slowly over medium-low heat, stirring occasionally, until the onions are soft, golden, and sweetly caramelized (about 20–25 minutes).
- Set aside.
Prepare the Toast Points
- Preheat the oven to 350°F (175°C).
- Remove the crusts from each slice of bread (optional, but recommended for elegant toast points).
- Cut each slice diagonally into 4 triangles to create “toast points.”
- Melt the remaining 2 tablespoons of butter. Brush one side of each toast point with butter, reserving a little for drizzling later.
- Arrange the toast points on a baking sheet, buttered side up. Toast in the oven for 2–3 minutes, then flip and toast the other side for another 1–2 minutes until golden brown. Watch closely to avoid burning.
Assemble the Sandwiches
- Place 4 toast points on each plate.
- Top each with a few slices of leftover steak. Drizzle a little of the reserved melted butter over the steak for richness.
- Spoon a generous amount of caramelized onions on top.
- Season with a touch of salt and freshly ground black pepper. Serve immediately.
Notes
Tips & Twists:
- Add a smear of Dijon mustard or horseradish on the toast points for a zesty kick.
- Sprinkle a bit of crumbled blue cheese or shredded Gruyère over the steak for an extra layer of flavor.
- Serve with a simple arugula salad on the side to balance the richness.
7 Responses
Sounds like a great idea for cooking with kids! Thanks for sharing! I’d like to invite you to our party, Fantastic Thursday. Hope to see you there!
Yummmm. We have enjoyed our steak like this as well. After pan frying in butter, I butter a slice of bread to capture the delicious juices left over from the steak and sauteed onions. Thanks for sharing.
This sounds like something I do with slap meat. After I grill the meat, I toast french rolls with butter and garlic under the broiler, then I add the thinly sliced meat. It is an easy, quick dinner and my family loves it. Next time I will try it with the mushroom demi-glace sauce. It sounds very yummy!
I’ve been going to the Emerson since I was a kid. There was always a line out the door… the sliced steak sandwich was always a favorite and didn’t come with sliced onions. You always got the onion RINGS and the sauteed mushrooms. And the Coleslaw… sooo good…. and nobody I know can get the recipe out of them…
So I have to go and visit next time I am in Jersey…
I grew up in oradell in the 50s and 60s. The Emerson Hotel was a major part of my childhood and young adulthood. My parents took me there regularly as I learned proper restaurant etiquette. I lived their food. Especially the steak sandwiches. Glad to know they’re still going strong. Hope to get back up there soon.
Sorry to report we were just at the hotel after 30 years and we’re disappointed. Especially since the steak was nuked. Can’t go home again?
That is terrible news especially the part about nuked steaks. Blasphemy!