Steak sandwiches with perfectly tender medium rare steak, sweet caramelized onions, marinated arugula and a creamy horseradish sauce on toasted french bread. This steak sandwich recipe is decadent but also screams perfect bar sandwich. Creating this recipe gives you a slice of your favorite flavors from a sports bar restaurant from home.
Steak sandwiches are perfect year round. In the summer, a grilled steak sandwich using this recipe can be made and served at a barbecue, for July 4th, Memorial Day or Labor Day weekend. This recipe can also be made for a weeknight family dinner. It is also great to make during the fall and winter months, especially during football season. This sandwich is the perfect game day recipe. If it is too cold outside to grill, it can be made indoors using a cast iron skillet.
This was inspired by my Philly Cheesesteak Sliders recipe on this site, and pairs well with this Truffle Parmesan French Fries recipe.
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Ingredients
- steak of choice (ribeye steak, flank steak or filet mignon is suggested)
- small french baguette
- steak seasoning
- olive oil
- neutral oil (such as canola oil)
- arugula
- red wine vinegar
- salt and pepper
- lemon juice
- mayonnaise
- horseradish
- yellow onion
See recipe card for quantities.
Instructions
Slice the onions. In a cast iron skillet, on medium heat to medium-low heat add butter. Add the sliced onions. Cook while stirring often until caramelized. Preheat the oven to 350 degrees. Coat steak in olive oil and season with steak seasoning generously. Make sure all of the steak is covered with seasoning. Heat a cast iron skillet to medium-high heat with a little neutral oil.
Place the steaks in the cast iron and sear on each side about 1-2 minutes. Add butter and baste the steaks for about 1 minute. Place the cast iron skillet with the steaks in the oven. Bake until the steaks each an internal temperature of 135 degrees. Remove the cast iron skillet from the oven and remove the steak from the skillet onto a plate. Let the steaks rest for 5-10 minutes. Slice the steaks into strips ½-1 inch thick.
In a medium bowl, add the arugula. Add the olive oil, red wine vinegar, salt and pepper. Toss with your hands or salad tongs until arugula is evenly coated. In a small bowl, mix together mayonnaise, lemon juice and horseradish. Slice the french baguettes in half. Spread a little mayonnaise on each half and toast in a pan on medium-low heat.
Spread the horseradish sauce on each half of the toasted bread. Place the slices of steak on top of the bottom half of the bread. Spread the caramelized onions on top of the steak. Spread the arugula on top of the onions. Place the top slice of bread on top of the arugula to close the sandwich. Serve immediately.
Hint: remove the steak from the oven once it reaches an internal temperature of 135 degrees or less. Once you remove the steak from the oven and leave it to rest, the internal temperature will continue to rise and will reach the perfect temperature to achieve a tender medium rare steak by the time it is done resting.
Substitutions
- Lettuce - instead of arugula lettuce, use romaine lettuce or spinach
- Bread - use gluten free bread instead of a french baguette to make this recipe gluten free
- Vegetarian - use grilled zucchini or eggplant to replace the steak for vegetarian options
- Onions - instead of yellow onions, use red onions or sweet onions
Variations
- Spicy - add chili pepper flakes or hot sauce to the horseradish aioli to add heat to the sandwich
- Cheesy - add slices of provolone cheese or swiss cheese on top of the steak and place it back in the oven for about 5 minutes
- Kid friendly - add crushed potato chips instead of the arugula
- Cheesesteak Slider - use chipped steak and spread on slider rolls with cheese
See this Philly Cheesesteak Sliders recipe on my website!
Equipment
This recipe will need a cast iron skillet. This is the dish you will use the most to create this recipe. You will also need a serrated bread knife to cut your bread and your sandwich and a chefs knife to slice the onions. A cutting board is also needed for slicing the onions.
To mix the toppings, a medium mixing bowl and a small mixing bowl will be needed.
Storage
Store assembled sandwich in the refrigerator wrapped in tin foil for up to two days. To reheat, bake in the oven at 350 degrees for about 10 minutes.
These ingredients don't stand up well to freezing.
Top tip
For a crispier bread, bake it in the oven at 350 degrees for about 5-10 minutes prior to assembling the sandwich.
FAQ
You can also use hoagie rolls or ciabatta rolls. Ciabatta rolls will be the closest to a french baguette. You can also use sourdough bread.
Filet mignon would definitely be the best cut of beef due to how tender it gets when cooked correctly. Some other great options are ribeye steaks due to the fat marbling throughout the steak or a skirt steak. A skirt steak will cook a little quicker so make sure you keep an eye on it.
It is actually a horseradish aioli. This is a horseradish mayo based sauce with lemon juice for added acidity. This pairs well with the creaminess of the sauce.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Steak Sandwich with Horseradish Sauce recipe:
Steak Sandwich with Horseradish Sauce
Equipment
- 1 Meat Thermometer
- 2 medium mixing bowls
Ingredients
- 2 small french baguettes
- ½ lb steak cut of choice
- 2 tablespoon butter
- steak seasoning season the steaks well
- 2 tablespoon olive oil to coat steaks
Horseradish Sauce
- ½ cup mayonnaise
- 1 tablespoon horseradish
- 2 tablespoon lemon juice
Arugula
- 2 cups arugula
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
Onions
- 1 onion sliced
- 1 tablespoon butter
Instructions
- Slice the onions. In a cast iron skillet, on medium heat to medium-low heat add butter. Add the sliced onions. Cook while stirring often until caramelized.
- Preheat the oven to 350 degrees. Coat steak in olive oil and season with steak seasoning generously. Make sure all of the steak is covered with seasoning. Heat a cast iron skillet to medium-high heat with a little neutral oil.
- Place the steaks in the cast iron and sear on each side about 1-2 minutes. Add butter and baste the steaks for about 1 minute. Place the cast iron skillet with the steaks in the oven. Bake until the steaks each an internal temperature of 135 degrees. Remove the cast iron skillet from the oven and remove the steak from the skillet onto a plate. Let the steaks rest for 5-10 minutes. Slice the steaks into strips ½-1 inch thick.
- In a medium bowl, add the arugula. Add the olive oil, red wine vinegar, salt and pepper. Toss with your hands or salad tongs until arugula is evenly coated.
- In a small bowl, mix together mayonnaise, lemon juice and horseradish.
- Slice the french baguettes in half. Spread a little mayonnaise on each half and toast in a pan on medium-low heat.
- Spread the horseradish sauce on each half of the toasted bread. Place the slices of steak on top of the bottom half of the bread. Spread the caramelized onions on top of the steak. Spread the arugula on top of the onions. Place the top slice of bread on top of the arugula to close the sandwich. Serve immediately.
Notes
- remove the steak from the oven once it reaches an internal temperature of 135 degrees or less. Once you remove the steak from the oven and leave it to rest, the internal temperature will continue to rise and will reach the perfect temperature to achieve a tender medium rare steak by the time it is done resting.
- For a crispier bread, bake it in the oven at 350 degrees for about 5-10 minutes prior to assembling the sandwich.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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