Description
Juicy sliced steak layered in a toasted roll with creamy horseradish sauce, crisp onions, and fresh greens for a bold and satisfying steak sandwich.
Ingredients
Units
Scale
- 1 lb (450 g) flank steak or ribeye
- Salt and pepper, to taste
- 2 Tbsp olive oil
- 4 rolls or baguette halves
- 1 small red onion, thinly sliced
- 1 cup arugula or lettuce
- Horseradish Sauce: 1/2 cup sour cream or Greek yogurt, 2 Tbsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp lemon juice, salt and pepper
Instructions
- Season steak liberally with salt and pepper.
- Heat olive oil in a skillet or grill pan over medium-high. Sear steak 4–5 min per side (for medium-rare), then rest 5–10 min before slicing thinly against the grain.
- Meanwhile, whisk together sour cream, horseradish, Dijon, lemon juice, salt, and pepper until smooth.
- Toast rolls lightly.
- Spread horseradish sauce on both roll halves.
- Layer bottom roll with steak slices, red onion, and arugula.
- Top with remaining sauce and roll halves.
- Serve immediately—great with fries or a side salad.
Notes
- Use roast beef or sirloin as alternative steak cuts.
- Add provolone or Swiss cheese for a melty twist.
- Tilt-check horseradish heat and adjust to taste.
- Make sauce ahead and refrigerate up to 2 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg