### Title: Open-Faced Steak and Cheese Sandwich with Ale Pairing
**Recipe:**
#### Ingredients:
- **For the Steak:**
- 1 lb ribeye or sirloin steak (medium-rare preferred)
- Salt and freshly ground black pepper
- 1 tbsp olive oil or butter
- **For the Toppings:**
- 1 cup shredded sharp cheddar or Gruyère cheese
- 2 tbsp caramelized onions
- 1 tbsp fresh parsley, chopped
- **For the Base:**
- 4 slices of rustic sourdough or ciabatta bread
- 1 tbsp butter, for toasting
#### Instructions:
1. **Prepare the Steak:**
- Season the steak generously with salt and pepper on both sides.
- Heat olive oil or butter in a skillet over medium-high heat.
- Cook the steak for 3-4 minutes on each side for medium-rare, adjusting cooking time for desired doneness.
- Let the steak rest for 5 minutes before slicing thinly.
2. **Toast the Bread:**
- Butter the slices of sourdough bread and toast in a skillet until golden brown.
3. **Assemble the Sandwich:**
- Place the toasted bread on a serving board or plate.
- Layer thin slices of steak on top of the bread.
- Sprinkle with caramelized onions and top with shredded cheese.
4. **Melt the Cheese:**
- Use a broiler or a blowtorch to melt the cheese until it’s bubbly and slightly golden.
5. **Garnish:**
- Sprinkle fresh parsley over the top for a pop of color and flavor.
6. **Pair with Beer:**
- Serve with a cold glass of Scotch ale or your favorite amber ale to complement the rich flavors.
Enjoy this indulgent meal for a perfect evening treat!