Gourmet Steak Sandwich with Caramelized Onions and Horseradish Cream

Gourmet Steak Sandwich with Caramelized Onions and Horseradish Cream ingredients

• 2 medium yellow onions
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp balsamic vinegar
• 0.25 tsp salt
• 0.25 cup sour cream
• 1 tbsp prepared horseradish
• 1 tbsp fresh chives
• 0.5 tsp lemon juice
• pinch salt
• 8 oz ribeye steak
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 ciabatta rolls
• 2 slices provolone cheese
• 1 cup fresh arugula

How to make Gourmet Steak Sandwich with Caramelized Onions and Horseradish Cream

1. Thinly slice the 2 medium yellow onions. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-low heat. Add the sliced onions and 1/4 tsp salt; cook, stirring occasionally, for 25-30 minutes until deeply golden brown and very soft. Stir in 1 tsp balsamic vinegar for the last 2 minutes.
2. While onions caramelize, prepare the horseradish cream: In a small bowl, combine 1/4 cup sour cream, 1 tbsp prepared horseradish, 1 tbsp chopped fresh chives, 1/2 tsp lemon juice, and a pinch of salt. Mix well and refrigerate until ready to use.
3. Pat the 8 oz ribeye steak dry with paper towels and season generously with 1/2 tsp salt and 1/4 tsp black pepper on all sides. Let it sit at room temperature for 10-15 minutes.
4. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 1 tbsp olive oil, then carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), adjusting time for desired doneness.
5. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-7 minutes. Resting is crucial for juicy, tender steak.
6. While the steak rests, slice the 2 ciabatta rolls horizontally. Lightly toast the rolls, cut-side down, in the same skillet for 1-2 minutes until golden, or toast under a broiler. If using, place a slice of provolone cheese on each half of the toasted bread and return to the warm skillet or broiler for 1 minute until melted.
7. Thinly slice the rested ribeye steak against the grain. Aim for uniform, delicate slices to ensure each bite is tender.
8. To assemble the sandwiches, spread a generous layer of horseradish cream on both halves of each toasted ciabatta roll.
9. Arrange the sliced steak evenly over the bottom half of each roll. Top the steak with a mound of the warm caramelized onions, then add 1 cup fresh arugula.
10. Place the top half of the ciabatta roll over the arugula, pressing down gently. Serve the gourmet steak sandwiches immediately, perhaps with a side of chips or a simple green salad.

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