steak sandwich recipe
This steak sandwich recipe makes a tender, juicy, flavor-packed meal in just 30 minutes. Perfect for busy nights or a hearty weekend treat.
Ingredients
- For the Steak:
- 1 pound ribeye steak or skirt steak – bring to room temperature before cooking
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon steak seasoning optional, adds extra punch
- For the Onions:
- 2 medium red onions thinly sliced
- 1 tablespoon butter
- 1 teaspoon olive oil
- Pinch of salt
- For the Horseradish Sauce:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For Assembly:
- 4 sandwich rolls or baguette pieces
- 4 slices provolone or Swiss cheese optional, but highly recommended
- Fresh arugula or lettuce optional, for a peppery crunch
Instructions
- Prep the steak (5 minutes): Pat the steak dry with paper towels. Season with kosher salt, pepper, and steak seasoning. Let it sit at room temperature for 15–20 minutes.
- Caramelize the onions (15 minutes): In a cast iron skillet over medium heat, melt butter with olive oil. Add sliced red onions and a pinch of salt. Cook, stirring occasionally, until softened and golden brown. Remove from skillet and set aside.
- Cook the steak (8–10 minutes): Heat the skillet over medium-high heat. Add olive oil. Sear steak for 3–4 minutes per side, depending on thickness, until medium-rare or your desired doneness. Use a meat thermometer if needed (130°F for medium-rare).
- Rest and slice (5 minutes): Transfer steak to a cutting board. Rest for 5 minutes, then slice the steak against the grain into thin slices.
- Make horseradish sauce (2 minutes): In a small bowl, mix sour cream, horseradish, lemon juice, salt, and pepper. Stir until smooth.
- Toast the bread (2–3 minutes): While the steak rests, toast sandwich rolls in the skillet until golden brown.
- Assemble the sandwiches (3 minutes): Spread horseradish sauce on bread, layer with sliced steak, caramelized onions, cheese, and greens. Close sandwich and serve warm.
Notes
- Bring steak to room temperature before cooking for even results.
- Slice steak against the grain to keep it tender.
- Toasting the bread adds crunch and prevents sogginess.
- Resting the steak for 5 minutes helps lock in juices.
- Great served with fries, salad, or a cold beer.