Toasted Steakhouse Sandwich
Sink your teeth into the ultimate Toasted Steakhouse Sandwich, a hearty and flavorful creation that elevates the classic steak sandwich to gourmet status. Featuring tender, perfectly seared slices of juicy ribeye steak, this recipe is enhanced by sweet, golden caramelized onions and a creamy horseradish sauce that adds just the right amount of zing. Layers of melted provolone cheese and peppery baby arugula are nestled between crispy, golden ciabatta rolls, toasted to perfection for a satisfying crunch. With just 40 minutes from start to finish, this indulgent sandwich is ideal for a quick yet impressive lunch or dinner. Whether paired with crispy fries, a fresh salad, or enjoyed all on its own, this steakhouse-inspired masterpiece is sure to become a household favorite. Perfect for steak lovers and sandwich enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 tablespoons Butter
- 4 slices Provolone cheese slices
- 2 tablespoons Horseradish sauce
- 1 cup Baby arugula
- 2 rolls Ciabatta bread
Instructions
Season the ribeye steak with salt and black pepper on both sides. Let it rest at room temperature for 10 minutes while preparing other ingredients.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for about 3-4 minutes on each side, or until cooked to desired doneness. Remove the steak from the pan, let it rest for 5 minutes, and then slice it thinly against the grain.
In the same skillet, lower the heat to medium and add 1 tablespoon of butter. Slice the yellow onion thinly and sauté it in the skillet until golden and caramelized, about 10-12 minutes. Remove from heat and set aside.
Slice the ciabatta rolls in half and spread the remaining tablespoon of butter thinly on the cut sides. Toast the rolls in a dry skillet or under a broiler until golden brown.
On the bottom half of each toasted roll, spread 1 tablespoon of horseradish sauce. Layer the thinly sliced steak, caramelized onions, baby arugula, and 2 slices of provolone cheese per sandwich.
Place the assembled sandwiches in a preheated oven or toaster oven at 375°F (190°C) for 3-5 minutes, or until the cheese is melted and bubbly.
Close the sandwiches with the top halves of the ciabatta rolls. Slice in half if desired and serve warm with your favorite side dish, such as fries or a salad.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 31.1 g | 155% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 487 mg | 37% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 908 mg | 19% | |
*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.
