Steakhouse Sandwich

We are true carnivores and love a good steak sandwich. When it comes to steak sandwiches, I think it’s all about the marinade used for the steak as well as the sauce put on the bread. In this recipe for a Steakhouse Sandwich, I am giving you both a marinade and a sauce that will definitely check both boxes!

Marinating steak is really important when you plan to use it on a sandwich. You want the meat to be extra tender so that when you bite into it you don’t just pull the whole piece of steak. I usually try to get the steak marinating the night before, but you can also do it in the morning before work or even on your lunch break. The longer you have for the meat to absorb the flavor as well as the oil, the better.

The horseradish mayo is what makes this steak sandwich a Steakhouse sandwich. If you haven’t had the pleasure of having a creamy horseradish with your steak, you are missing out. While horseradish does pack a heat punch, when you mix it with the mayonnaise and fresh chive, you get a cooling effect that just highlights the flavor. If you cannot stand the spice level of using horseradish, you can sub it out for a spicy mustard or a dijon mustard. If you have powdered horseradish, you can substitute that, however I am not sure what the proper ratio would be, so be sure to check that with the product maker.

I like to use a really hefty hearty bread for a sandwich like this. My grocery bakery has these “bake-at-home” multi-grain loaves. I can get two sandwiches out of each of them. Since they have to be baked, I get a nice warm bread for the sandwiches. You want something with a nice crusty outside but soft and chewy on the inside. For some sandwiches, the bread is just an edible napkin, but for others it’s an integral part of the whole experience.

As with any entree sandwich – a potato side is usually a great idea. My family loves the Salt & Pepper Crinkle Cut by Kettle to go with sandwiches like this. You can also do any cut of french fry, or tater tots. Since you have the spinach on the top, a side salad may be too much ruffage, but you could certainly do a small green salad.

Now Let’s Get Cookin’!

Steakhouse Sandwich

A creamy horseradish mayo with marinated grilled steak on a crusty multi-grain roll.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marinating Time 4 hours hrs

Course Dinner, Lunch, Main Course, Sandwich

Cuisine American

Servings 6

Ingredients

  

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• 6 Mutli-grain Rolls split
• ½ Medium Red Onion thinly sliced
• 2 cups Fresh Baby Spinach
• ¼ cup Italian Dressing
• 6 slices Swiss Cheese

For the Steak

• 2 lb Flank Steak
• ½ cup Oil
• 2 tsp Salt
• 2 tsp Pepper
• 1 tsp Paprika
• 1 tbsp Minced Garlic

For the Horseradish Mayo

• ⅔ cup Mayonnaise
• 1 tsp Salt
• 1 tsp Pepper
• 1 tbsp Prepared Horseradish
• 1 tbsp Fresh Chives finely chopped
• 1 tbsp Oil

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Instructions

 

• Combine ingredients for steak in a gallon zippered bag. Squish around to evenly mix and coat the steak. Seal bag and place in refrigerator for at least 4 hours (up to 24hrs).
• In a mixing bowl, combine mayo ingredients. Cover and store in refrigerator until ready to make sandwiches.
• Remove steak from refrigerator and place on counter. Preheat grill to high heat (450degF). Once hot, remove steak from marinade (discard marinade) and place on grill. Close grill and cook for 10 minutes. Flip steak and cook for another 5-10 (depending on desired level of doneness). Allow steak to rest at least 10 minutes before slicing into ½ inch thick pieces.
• Combine spinach and Italian dressing.
• Toast bread (if desired)
• Spread both sides of bread with mayo mixture. Then layer on portion of steak, slice of swiss cheese, portion of spinach, and red onions. Place top of bread on and press down slightly. Secure with long toothpicks, if desired.

Keyword grilled steak, horseradish, horseradish mayo, marinade, marinated steak, multigrain roll, red onion, spinach, steak, steak recipes, steak sandwich, Swiss Cheese

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