Servings: 8 servings
Calories: 436kcal
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: 1serving | Calories: 436kcal | Carbohydrates: 18g | Protein: 19g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1021mg | Potassium: 264mg | Fiber: 1g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg
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