Caramelised Onion Open Steak Sandwich
Elevate your lunch or dinner with this decadent Caramelised Onion Open Steak Sandwich recipe—an irresistible fusion of tender ribeye steak, golden caramelised onions, and a zesty horseradish mayo, all layered atop perfectly toasted rustic bread. Juicy, pan-seared steak slices are complemented by the rich sweetness of slow-cooked onions enhanced with balsamic vinegar, while fresh arugula adds a peppery bite. The creamy horseradish mayonnaise, infused with garlic, takes this gourmet creation to the next level. With just 15 minutes of prep time and an elegant presentation, this recipe is the ultimate choice for steak lovers and sandwich enthusiasts alike. Perfect as a main course for two, it's a satisfying, flavor-packed dish for cozy nights or special occasions.
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Recipe Information
Ingredients
- 300 g Ribeye steak
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 large Yellow onions
- 1 tsp Sugar
- 1 tbsp Balsamic vinegar
- 2 pieces Rustic bread slices
- 1 cup Arugula
- 2 tbsp Mayonnaise
- 1 tsp Prepared horseradish
- 1 small Garlic clove
Instructions
Prepare the onions: Peel and thinly slice the yellow onions.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced onions to the skillet. Cook for 10 minutes, stirring occasionally, until softened.
Sprinkle the sugar over the onions, stir to combine, and reduce the heat to low. Continue cooking for another 20-25 minutes, stirring occasionally, until the onions are deeply golden and caramelised.
Stir in the balsamic vinegar, cook for 1 more minute, and then remove the onions from the heat.
Season the ribeye steak with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over high heat until shimmering.
Sear the steak on each side for 3-4 minutes (for medium rare), or until the desired doneness is achieved. Remove the steak from the skillet, cover loosely with foil, and let it rest for 5 minutes.
Toast the bread slices in a toaster or on a grill pan until golden and crispy.
In a small bowl, mix the mayonnaise with the prepared horseradish. Mince the garlic clove finely and stir it into the horseradish mayo.
Spread the horseradish mayo generously over the toasted bread slices.
Slice the rested steak thinly against the grain.
Assemble the sandwiches: Place a handful of fresh arugula on each bread slice, then layer the thinly sliced steak on top.
Top the steak with a generous amount of caramelised onions and serve immediately.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
