This steak sandwich with creamy horseradish sauce is a fast, flavor-packed weeknight dinner. Quick-cooked steak and onions piled onto toasted bread with a bold, creamy sauce — ready in about 25 minutes and absolutely worth repeating.
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This is one of those dinners that feels a little fancy but comes together fast. Quick-seared steak, soft onions, toasted bread slathered with a flavorful compound butter, and a creamy horseradish sauce that pulls everything together. When you want something satisfying without turning dinner into a production, this is the move.
This recipe earns a permanent spot in the weeknight rotation for a very good reason.
- Fast-cooking steak: High heat and a short cook time deliver big flavor without dragging dinner out.
- Creamy horseradish sauce: Bold, tangy, and just rich enough to balance the steak perfectly.
- Simple ingredients: Nothing complicated, nothing wasted — every component earns its place.
- Weeknight-friendly: On the table in about 25 minutes, start to finish, with minimal cleanup.
What You'll Need and Why
Compound Butter
- Butter: Softened and ready to spread.
- Seasonings: Kosher salt, dried dill weed, granulated garlic, granulated onion, and fresh ground pepper for savory, herby flavor.
Creamy Horseradish Sauce
- Sour cream: The cool, creamy base.
- Prepared horseradish: Brings the bold bite — adjust to taste.
- Heavy cream: Smooths and loosens the sauce.
- Fresh chives: Mild onion flavor and freshness.
- White wine vinegar: Brightens and balances the richness.
- Kosher salt & fresh ground pepper: To finish and season.
The Steak and Onions
- Butter & olive oil: For searing and building flavor.
- Onion: Thinly sliced so it softens quickly.
- Steak: Thinly sliced steak of choice for fast, even cooking.
Steak Sandwich Assembly
- Bread: Baguette or ciabatta rolls, lightly toasted.
- White cheddar cheese: Shredded for easy melting.
- Arugula or leafy greens: Adds freshness and balance.
Swaps and Flavor-Boosting Variations
Give this steak sandwich a twist (or keep it classic) — there are lots of delicious ways to make it your own.
- Swap the steak cut: Use flank, skirt, ribeye, or bavette — thin-seared or grilled — for different textures and beef flavor profiles.
- Switch the sauce: Try a chipotle mayo or garlic aioli in place of the creamy horseradish for a smoky or rich variation.
- Add melted cheese: Provolone, Havarti, or white cheddar add a gooey layer that pairs beautifully with the horseradish.
- Caramelized onions: Sweet, slow-cooked onions add depth and balance the tang of the sauce.
- Greens & acidity: Peppery arugula or crisp lettuce plus a squeeze of lemon or a dollop of pickled jalapeños brighten each bite.
- Bread tweaks: Serve on ciabatta, baguette, kaiser rolls, or toasted sourdough for texture and flavor variation.
- Global inspirations: Think a French dip-style au jus side, chimichurri steak sandwich, or even a banh mi-inspired take with quick pickles and cilantro.
Tips & Tricks
A few smart moves make these steak sandwiches even better.
- Partially freeze the steak: Pop it in the freezer for 30–60 minutes before slicing. Semi-frozen steak is much easier to cut thin and clean.
- Slice against the grain: This is non-negotiable for tender, bite-friendly steak.
- Prep everything first: Have the compound butter mixed, sauce ready, and steak sliced before you start cooking — this recipe moves fast.
- Watch the broiler closely: Don’t walk away. Steak sandwiches go from perfect to burned very quickly (ask me how I know).
Steak Sandwich Recipe
Equipment
Ingredients
Compound Butter
- ½ cup butter softened
- ½ teaspoon kosher salt
- ½ teaspoon dried dill weed
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon fresh ground pepper
Horseradish Sauce
- ½ cup sour cream
- 2 tablespoon prepared horseradish
- 2 tablespoon heavy cream
- 1 tablespoon fresh chives minced
- 1 teaspoon white wine vinegar
- kosher salt and fresh ground pepper, to taste
The Steak and Onions
- 1 tablespoon butter
- 1 med onion thinly sliced
- 1 tablespoon 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 until smooth. Cover and refrigerate until ready to serve.
The Compound Butter
- Mix all ingredients together until well combined. Set aside.
The Steak and Onions
- In a large skillet over medium heat, sauté the onions in butter until soft and lightly golden. Remove from the skillet and set aside.
- Increase the heat to medium-high and add the olive oil.
- Working in batches, sear the steak slices quickly until cooked to your liking. Remove from heat.
Steak Sandwich Assembly
- Slice the baguette or rolls in half lengthwise and spread generously with the compound butter. Place on a sheet pan.
- Layer the steak and sautéed onions onto the bread, then top with shredded cheese.
- Broil on high for just a few minutes, until the cheese is melted and bubbly.
- Remove from the oven and top with arugula. Add the top bread like a lid.
- Slice into portions and serve with the creamy horseradish sauce for dipping or drizzling.
Nutrition
Serving Ideas
These steak sandwiches are rich and satisfying, so simple sides work best.
- Crispy fries or potato wedges: A classic pairing that never misses.
- Chips and pickles: Lean into the sandwich-shop vibe with minimal effort.
- Cup of soup: Creamy tomato soup or a light broth makes this feel like a full, cozy meal.
- Extra horseradish sauce on the side: For dipping fries, veggies, or anything else on the plate.
Storage & Reheating
These steak sandwiches are best enjoyed the day they’re made, but the components store well.
- Steak and onions: Store separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.
- Reheating sandwiches: Assemble with reheated steak and onions, then place under the broiler just until the bread crisps and the cheese melts.
- Creamy horseradish sauce: Keeps in the refrigerator for 5–6 days in an airtight container — if it lasts that long.
- Compound butter: Stores well in the fridge for up to 2 months and is great on eggs, grilled steak, or melted over vegetables.
You Asked, I Answered
What cut of steak is best for this sandwich?
Quick-cooking, well-marbled cuts work best for steak sandwiches. Ribeye is a top pick thanks to its tenderness and rich flavor. Skirt steak offers big beefy flavor and is great when cooking for a crowd. New York strip strikes a nice balance between tenderness and price, while top sirloin is a more affordable option that stays juicy when sliced thinly against the grain.
What’s the best cheese for steak sandwiches?
Whatever you love! Use any kind of cheese you love and have in the Use a cheese that melts well under the broiler. White cheddar, provolone, Swiss, or mozzarella are all excellent choices. The best option is honestly whatever you already have in the fridge — if it melts nicely, it’ll work beautifully here.
Can I make these steak sandwiches ahead of time?
You can prep the steak, onions, compound butter, and horseradish sauce ahead of time, but for the best texture and flavor, assemble and broil the sandwiches just before serving.
Is horseradish sauce very spicy?
Prepared horseradish has a sharp bite, but mixing it with sour cream mellows the heat. Start with less horseradish and adjust to taste if you prefer a milder sauce.
You'll Also Love
If steak sandwiches are your love language, these recipes deserve a spot on your menu too.
- French Dip Sliders: Tender beef, toasted bread, and plenty of au jus for dipping — another fast, cozy classic.
- Instant Pot Italian Beef Sandwiches: Juicy, flavorful beef that’s perfect for piling onto sandwiches.
- Philly Cheesesteak Sloppy Joes: All the flavors of a cheesesteak in an easy, family-friendly sloppy joe format.
- Slow Cooker Carne Guisada: Slow-simmered, deeply flavorful beef that works beautifully in tacos, bowls, or piled onto bread.
- Steakhouse Blue Cheese Dressing: Bold, creamy, and perfect for drizzling over steak or using as a dip or spread.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Randy Owens says
super tasty sandwich, sooooo goooood!
Terry T says
hard to beat this steak sandwich! and I love the mild horsy sauce, perfect!
Rufus says
Thank you, Terry!