This Steak Sandwich is one of my all time favorite things to make because it comes together in no time, has a wonderful compound butter/crusty bread situation, and the most wonderful horseradish sauce that is perfect for spreading, dipping, or drizzling. Everyone love this amazing sando and you can serve it anytime, anywhere.
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This steak sandwich is truly a wonder. It takes little time to throw together with minimal ingredients. Serve it for a quick and easy family dinner on busy weeknights, for game day and tail gates, and even those upcoming holiday parties. You cannot go wrong!
Tender slices of steak, caramelized onions, and melted white cheddar make up the bulk of the filling. The bite of the arugula cuts through the richness and this sandwich truly sings with the final addition of that perfectly creamy horseradish sauce. This sandwich ranks in the very top of my book.
steak sandwich ingredients
- Butter
- Kosher Salt
- Dried Dill Weed
- Granulated Garlic
- Granulated Onion
- Fresh Ground Pepper
- Horseradish
- Sour Cream
- Heavy Cream
- White Wine Vinegar
- Fresh Chives
- Extra Virgin Olive Oil
- Steak
- Onions
- Baguette
- Arugula
how to make a steak sandwich
the horseradish sauce
This horseradish sauce – I could drink it. It’s creamy, a little tangy, and has just a enough bite that it pairs perfectly with the richness of the steak, cheese, and caramelized onions.
What’s better? It takes about two minutes to make.
Grab a small mixing bowl and add the sour cream, horseradish, heavy cream, white wine vinegar, chives, salt, and fresh ground pepper. I add more horseradish than I’ve put in the recipe below because I love, love it. Add as much or as little as you would like.
Whisk everything together until well combined. Let that hang out in the fridge until serving time.
the compound butter
I’ve said it once and I will say it again, a compound butter is one of the easiest ways to introduce a ton of flavor to a recipe. Make those morning scrambled eggs sing with it, slap it on a chicken and roast it, slather it on a baguette for toasting and creating one of the best steak sandwiches known to man. (By the way, that’s what we are doing here.)
All you have to do is mix dried dill weed, granulated onion and garlic, kosher salt, and fresh ground pepper into softened butter. Mixy-mixy. That’s it. Set it aside.
the steak sandwich
To begin, we need to sauté the onions. I do this in butter over medium heat. Very simple – just thinly sliced onions until they are nice and soft and cooked to your liking.
Once the onions are done, remove them from the heat. At this point, I turn up the heat to medium-high and add a little bit of olive oil.
The steak is up. Make sure you’ve patted any excess moisture off with a paper towel and seasoned with a good amount of kosher salt. Working in layers, sear the thinly sliced steak pieces until they are cooked to your liking. They will take very little time at all in the skillet.
finishing the sandwich
Once all of the steak has been seared, it’s time to build our masterpiece. All you have to do is:
- Slice the baguette in half lengthwise and slather with the compound butter.
- Layer slices of the steak and sautéed onion on top.
- Finish with a layer of your cheese of choice.
- Into the oven, under a high broiler for just a few minutes or until the cheese is nice and melty.
- Remove from oven and top with arugula.
- Place top half of the baguette on like a lid. Slice into portions.
- Drizzle, dip, or drink the horseradish sauce.
- Enjoy!
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steak sandwich tips and tricks
- Slice the steak while semi-frozen. This makes cutting the meat so much easier. Let the steak hang out in the freezer for 30 minutes – 1 hour before cutting. You can thank me later.
- Slice against the grain. Doing this will ensure a very tender slice of steak.
- Prep all the ingredients before starting the onions and steak. This recipe comes together very quickly. By having the butter and sauce made and the onions and steak sliced, this recipe will come together seamlessly.
- Don’t walk away from the broiler. Speaking from personal experience, take my advice. You will be very sad if you walk away to do something and come back to a burned steak sando. It can happen to the best of us.
storing the sandwiches
These sandwiches work best when they are eaten the same day. However, you can store the filling separately. The filling will last in the fridge in an airtight container for up to 3 days. When you’re ready to eat, warm the onions and steak in a skillet on low heat, assemble the sandwiches and pop them in the oven under the broiler to let the bread crisp and cheese melt.
The horseradish sauce will last about 5-6 days in the fridge. If you have any leftover to store, you’ve done something wrong. We could drink this sauce around here. I don’t think we’ve ever had any leftover to store!
The compound butter will last in the fridge about 2 months in an airtight container. It’s great for so many things – morning eggs, topping grilled steaks, melted for boiled shrimp. IF it lasts that long.
recipe frequently asked questions
Whatever you love and have on hand! Ribeye, while a higher price point, would be my top pick because of the tenderness and marbling. Skirt steak has phenomenal flavor and is more affordable when cooking for a crowd. NY Strip is also a fantastic cut and is less pricey than ribeye. Top Sirloin is also a fantastic choice! While it can be a bit tougher, if sliced properly, it will be super tender and quite juicy – perfect for this steak sandwich!
Whatever you love! Use any kind of cheese you love and have in the fridge. I had leftover white cheddar from my Mac and Cheese recipe, so that’s what I used! Any kind of cheese you can melt under the broiler would be fantastic!
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The Best Steak Sandwich With Horseradish Sauce
Equipment
Ingredients
Compound Butter
- ½ cup butter, softened
- ½ tsp kosher salt
- ½ tsp dried dill weed
- ½ tsp granulated garlic
- ½ tsp granulated onion
- ¼ tsp fresh ground pepper
Horseradish Sauce
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 2 tbsp heavy cream
- 1 tbsp fresh chives, minced
- 1 tsp white wine vinegar
- kosher salt and fresh ground pepper, to taste
The Steak and Onions
- 1 tbsp butter
- 1 med onion, sliced
- 1 tbsp olive oil
- 1 lb steak of choice, thinly sliced
Steak Sandwich Assembly
- 1 baguette or ciabatta rolls
- 1 cup white cheddar cheese, shredded
- arugula, for topping or your favorite leafy green
Instructions
The Horseradish Sauce
- Mix all ingredients together and store in fridge until ready to serve.
The Compound Butter
- Mix all ingredients together and set aside.
The Steak and Onions
- Sauté the onions in butter over medium heat until soft. Remove from skillet.
- Increase heat to medium-high and add olive oil to the skillet.
- Sear the steak slices in batches. Cook to your liking.
Steak Sandwich Assembly
- Slice the baguette in half lengthwise and slather with the compound butter. Place onto a sheet pan.
- Layer slices of the steak and sautéed onion on top.
- Finish with a layer of your cheese of choice.
- Into the oven, under a high broiler for just a few minutes or until the cheese is nice and melty.
- Remove from oven and top with arugula.
- Place top half of the baguette on like a lid.
- Slice into portions.
- Drizzle or dip with horseradish sauce. Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Steak Sandwich recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or 5 star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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super tasty sandwich, sooooo goooood!