Steak Sandwich
(3 votes, average: 3.67 out of 5)
Loading...Thinly sliced Ribeye steak layered on a toasted hoagie roll with provolone cheese, caramelized onions and homemade steak sandwich spread.
Ingredients
- 1-2 Yellow Onion, sliced thin
- Drizzle Olive Oil
- Pinch Kosher Salt
- ~1 lb. Ribeye Steak, sliced thin
- Pinch of Kosher Salt
- 2 Hoagie Rolls, sliced in half
- 4-6 Provolone Cheese Slices
- Steak Sandwich Sauce
- 1/3 cup Mayonnaise
- 1 tbsp. A1 Sauce
- 1 tbsp. Fresh Grated Horseradish
Instructions
In a heavy bottom skillet, heat a drizzle of olive oil over low heat. Add the onion slices and let cook, stirring occasionally for about 1 hour, until onions are brown and caramelized. Season with a pinch of Kosher salt. Transfer caramelized onions to a bowl and set aside.
While the onions are cooking, make the Steak Sandwich Sauce. Whisk together mayonnaise, A1 and Horseradish until the sauce is smooth, set aside.
In the now-empty onion skillet, toss the ribeye slices with a pinch of Kosher salt over medium-low heat. Sauté for about 3 minutes, just until steak slices are heated through. Transfer steak slices to a bowl and set aside.
Set the oven to broil and position the top rack 6-inches below the heating element.
Brush the cut sides of the hoagie rolls with olive oil and broil until lightly toasted, about 1-2 minutes.
Pull the hoagie rolls and place 2-3 slices of provolone on each hoagie roll bottom. Broil the cheese-topped hoagie halves until the cheese is melted.
To build the sandwiches, spread some of the Steak Sandwich Sauce on the naked tops of the toasted hoagie rolls.
Pile steak slices on the cheese-topped side of the hoagie rolls. Spoon steak sandwich sauce over the steak slices and top with caramelized onions. Place the hoagie roll top on top of the caramelized onions, slice sandwich in half and serve.