Steak Sandwiches Recipe
American · Main course · 35 min total
Juicy, perfectly seared steak slices piled high on crusty bread with caramelized onions, melted provolone, and a tangy horseradish sauce. This hearty sandwich is a quick and satisfying meal.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and black pepper to taste
- 4 crusty sandwich rolls, split
- 4 slices provolone cheese
- 1/4 cup mayonnaise
- 2 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- 1 cup arugula (optional)
Instructions
- Season steak slices with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Sear steak in batches until browned and cooked to desired doneness (about 2-3 minutes per side for medium-rare). Remove and set aside.
- Reduce heat to medium. Add remaining 1 tbsp olive oil and sliced onions. Cook, stirring occasionally, until caramelized, about 10 minutes. Add garlic and thyme; cook 1 minute more.
- Meanwhile, in a small bowl, mix mayonnaise, horseradish, and Dijon mustard. Spread mixture on cut sides of rolls.
- Preheat broiler. Place rolls cut-side up on a baking sheet. Top bottom halves with steak slices, then caramelized onions, then provolone. Broil until cheese melts and rolls are toasted, about 2 minutes.
- Top with arugula if desired, close sandwiches, and serve immediately.
Tips
- For extra flavor, marinate steak in Worcestershire sauce and garlic for 30 minutes before cooking.
- Leftover steak can be stored separately and reheated gently.
- Substitute provolone with Swiss or cheddar if preferred.
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